zydecopaws
Babbling Farker
- Joined
- Jan 15, 2009
- Location
- Battle Ground, WA
Last night was non-traditional pizza night. That's right, we had friends over and I was showing off again. First up was pulled pork, pineapple, and cashews with mozzarella and Big Butz Original sauce on a Trader Joes garlic-herb dough.
Next up was something I threatened to do well over a year ago following one of the 4-ingredient challenges. I promised I would make a “My-ah Thai-ah Pizza Pie-ah” using real pizza crust instead of dough from a can. And since I went to all the trouble of making tequila-lime chicken last night, there were no excuses for not throwing one together on another of the garlic-herb doughs and baking it up.
And then we had the no sauce veggie pizza. Just because. Yet another garlic-herb dough with mozzarella cheese, sun-dried tomatoes, fresh shredded basil, and mushrooms.
For dessert, we had Fruithenge (the pizza), not to be confused with Stonehenge. Younger Daughter was responsible for the fruit arrangement, and had entirely too much fun with it.
Ironically, the dessert pizza was made before the other three. The crust was a plain one, brushed with butter, sprinkled with cinnamon-sugar, and cooked fully before the rest of the toppings were added. Once cooled, it was spread with a ricotta cheese, honey, cinnamon, and nutmeg mixture, then topped with fresh pineapple, blueberries, and raspberries. As a final touch, a bit more cinnamon-sugar was sprinkled over the top, and the pizza left to set until it was time for dessert.
Our friends must have been suitably impressed as they are already asking when they can come back and do it again...
Next up was something I threatened to do well over a year ago following one of the 4-ingredient challenges. I promised I would make a “My-ah Thai-ah Pizza Pie-ah” using real pizza crust instead of dough from a can. And since I went to all the trouble of making tequila-lime chicken last night, there were no excuses for not throwing one together on another of the garlic-herb doughs and baking it up.
And then we had the no sauce veggie pizza. Just because. Yet another garlic-herb dough with mozzarella cheese, sun-dried tomatoes, fresh shredded basil, and mushrooms.
For dessert, we had Fruithenge (the pizza), not to be confused with Stonehenge. Younger Daughter was responsible for the fruit arrangement, and had entirely too much fun with it.
Ironically, the dessert pizza was made before the other three. The crust was a plain one, brushed with butter, sprinkled with cinnamon-sugar, and cooked fully before the rest of the toppings were added. Once cooled, it was spread with a ricotta cheese, honey, cinnamon, and nutmeg mixture, then topped with fresh pineapple, blueberries, and raspberries. As a final touch, a bit more cinnamon-sugar was sprinkled over the top, and the pizza left to set until it was time for dessert.
Our friends must have been suitably impressed as they are already asking when they can come back and do it again...
