Food! Yay!
Tonight I rebelled against the leftover split pea soup I've been eating for a week or so and made pizza based on this:
Lemony zucchini goat cheese pizza
Except with tomatoes instead of zucchini, because tomatoes>>zucchini. Also, I had tomatoes. (One of my co-workers had left a bunch in the mail room. Nothing like benefiting from the hyperabundance of other people's gardens.)
Also, I didn't add lemon. And I forgot to drizzle the olive oil until the pizza was already cooked. Also, I used refrigerated pizza dough, which I still couldn't make look nice even though you just have to pop the can and unroll it.
But it was yummy, and I have the other half for tomorrow.
I admit, I kinda see why she went with zucchini, even though I'm not a huge zucchini lover and believe that pizza requires tomatoes in some form or another. The tomato + goat cheese in combo is pretty tangy. Maybe goat cheese and sundried tomatoes? Or goat cheese, fresh mozzarella and tomatoes? Either way, pizza dough problems or not, I should do this more often.
Next time I'm taking the advice of the pizza can and prebaking for a few minutes, though. Spreading goat cheese on raw pizza dough is not as easy as her exquisitely-arranged photos make it look.
I may try a few other things from that blog. I want to make a few last-ditch summery things (it'll be all-soup, all-the-time season soon enough) and she has a few good ones, it looks like.
Maybe I'll take the pea soup for lunch. (Man, do I get "Pease porridge in the pot, 9 days old" at the moment. And I still have a couple of quarts in the freezer for later. MUCH later.)
Lemony zucchini goat cheese pizza
Except with tomatoes instead of zucchini, because tomatoes>>zucchini. Also, I had tomatoes. (One of my co-workers had left a bunch in the mail room. Nothing like benefiting from the hyperabundance of other people's gardens.)
Also, I didn't add lemon. And I forgot to drizzle the olive oil until the pizza was already cooked. Also, I used refrigerated pizza dough, which I still couldn't make look nice even though you just have to pop the can and unroll it.
But it was yummy, and I have the other half for tomorrow.
I admit, I kinda see why she went with zucchini, even though I'm not a huge zucchini lover and believe that pizza requires tomatoes in some form or another. The tomato + goat cheese in combo is pretty tangy. Maybe goat cheese and sundried tomatoes? Or goat cheese, fresh mozzarella and tomatoes? Either way, pizza dough problems or not, I should do this more often.
Next time I'm taking the advice of the pizza can and prebaking for a few minutes, though. Spreading goat cheese on raw pizza dough is not as easy as her exquisitely-arranged photos make it look.
I may try a few other things from that blog. I want to make a few last-ditch summery things (it'll be all-soup, all-the-time season soon enough) and she has a few good ones, it looks like.
Maybe I'll take the pea soup for lunch. (Man, do I get "Pease porridge in the pot, 9 days old" at the moment. And I still have a couple of quarts in the freezer for later. MUCH later.)