Lots of love out there for thin crust pizza but we really like these cheese crust pies with plenty of toppings. This one has sausage, prosciutto, onions, mushrooms, and pepper rings. We use the snack type string cheese to roll in the edges, it comes in various flavors and types but get the good stuff to be sure it melts nicely.I like to brush garlic infused olive oil on the crust edge and then give it a generous sprinkle of kosher salt.
This was very good and really easy to put together. I saw an off hand comment someone made about having lemon butter pasta with Brussels sprouts the other day and a search turned up a NY Times recipe that looked good. I went with bacon and prosciutto for this one, and an entire head of garlic. A couple of tablespoons of butter went into it at the end along with a splash of good olive oil and the juice of half a lemon.I followed the “pinch of red pepper flakes” option instead of the pretty red chilies in the recipe photo because I didn’t have any. Mrs J got one of the pepper flakes on the tip of her tongue after enjoying half of her plate and quit eating, declaring the bottom half to be too hot. I have to admit, my pepper flakes from the cayennes I dried from last summer’s crop are actually hot, unlike the ones they sell at the Kroger spice aisle.
I usually make a batch of wild rice mix from a box but was persuaded to make mashed potatoes for this dish after seeing it done that way over at r/tonightsdinner. These potatoes have a lot of sour cream and a couple garlic cloves and are pretty good all by themselves but the Marsala gravy is really killer on them.Tyler Florence has a recipe that calls for prosciutto so I gave it a shot. It’s good but I’m not seeing much benefit from it being in there. I may have not done it right. Anyway, if you don’t have it you can leave it out and you will still have a very good result.
I started the dough for this yesterday, 2 cups of bread flour, one cup water, 1/4t tsp yeast, a pinch of sugar and a dash of salt. It was pretty well inflated by noon, I dumped it into a pizza pan and massaged it into shape while the oven preheated to 425-ish. It par-baked for eight minutes and then I pulled it to furnish with toppings. I had some leftover roasted plum tomatoes that went on first in lieu of a sauce, sprinkled on shredded mozzarella, sparingly, and then piled on the meats. Italian sausage, already browned and drained, crispy bacon pieces, fried ham, and prosciutto that was tossed in the bacon grease to brown a bit.
Mrs J’s side got pickled
onion pepper rings, I added mushrooms and chopped ripe olives. I gave it another sprinkle of mozz and slid it back into the oven, it needed another ten minutes or so. It must have been better than usual because Mrs J went on and on about how good it was. I thought it one of my better efforts – she wasn’t just blowing smoke.
I had a block of feta I bought a while back with no clear idea of what to do with it. I was afraid it would go bad so we used it up in a pasta salad. This one has kalamata olives, cherry tomatoes, prosciutto, the feta, and fresh basil in a store bought roasted pepper vinaigrette. The local market has been stocking various pasta shapes lately and we grabbed these in a bag that was labeled “gigli Italian pasta” – something I hadn’t seen before. Turns out it’s another name for campanelle “little bells”.
Also on the plate is a sandwich done in the style of a Cubano out of my new panini press. I guess I’ll eventually get around to doing a gadget post on that.