Home Beauty recipe Little magic of the kitchen: vegetarian pizza!

Little magic of the kitchen: vegetarian pizza!

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I don’t know about you, but I love pizza. I love to eat it, but I also love to prepare it. It is in a way the ultimate artist’s food. Now, let’s put one thing aside: I don’t have my own dough recipe. Find a dough recipe and use it for this. The one I used was pretty good, but I feel like it could have gone up a bit more and had more body. Either way, it’s a perfect pizza for a lovely summer evening.

I ended up with an abundance of spring onions from the amazing Revelry Farms and really didn’t want them to go to waste. I also had extra dough in the freezer from the last time I made pizza, so I thought, how about a caramelized onion and goat cheese pizza. As good as it sounds, I thought the portabella mushrooms would go well on this. Artichoke hearts too! Plus, no sauce! Yeah, you heard me. Pizza without sauce. Believe me, this bad boy doesn’t need it!

Now let’s come to the ingredients:

  • Pizza dough (find the recipe that suits you)
  • 8-10 spring onions, sliced
  • 1 red onion, sliced
  • 1 hat of portabella mushroom, sliced
  • 8 to 10 artichoke heart quarters
  • 3-4 ounces of goat cheese, crumbled
  • 5 garlic cloves, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons of olive oil
  • 1 tablespoon of secret ingredient
  • Salt and pepper to taste

First, prepare your pizza dough. If you prepare it, which you should do, it will take a few hours. Once your dough has been proofed and all that, you need to roll it out into the desired shape. Me, I’m not good with a rolling pin so I ended up with this “shape”

Now that you’ve got that sorted out, it’s time to chop your onions and mushrooms. You can use most if not all spring onions (or green onions) and you will need as many as possible because they will shrink when you sauté them.

Heat a skillet, preferably cast iron, over medium heat. Add 1 tablespoon of olive oil and allow to heat. Add all the onions and a big pinch of salt and a little pepper. Now the key here is not to let them burn. You need to move them around constantly for about 10 to 15 minutes until they take on a darker shade, but don’t burn around the edges. The onions will shrink a bit in size. Once you’ve cooked the onions and they’re lightly brown and sweet, transfer them to a bowl. Now is the time to preheat your oven to 500 degrees.

Take your goat cheese and spread crumbs all over the dough. Where you want. Want to make a boss? Dark. Want to be chaotic and throw them anywhere? it also works! Once the goat cheese has melted, it’s time to put on the onions. Put them all over this pizza, getting as much coverage as possible. Once they are lower, place the slices of raw portabella mushrooms in an even layer on the pizza. Now, tuck these artichoke quarters into the spaces between the mushrooms. Water the 2sd tablespoon of olive oil on the pizza. And now for the secret ingredient!

This stuff is so good and should go on every homemade pizza you make. The good people at Ocean State Pepper Company know what they’re doing. Sprinkle about a tablespoon of this all over the pizza, maybe more if you’re feeling daring. Place your pizza on the middle rack of your oven and bake for 13-15 minutes. Take it out and you will see this beauty thing.

When it comes out of the oven, pour the last tablespoon of olive oil over it. There you go, a fantastic summer pizza that is not heavy and is quite healthy. This will give about 6 to 8 slices depending on the size of your slices. Take advantage and see you next month!
Remember, if you have any comments, please feel free to email me at [email protected] I would love to hear from you!


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