Here’s another piece of our lovely weekend with Callie and Aaron. We got most of the ingredients on this pizza at the Portland Farmers Market last Saturday morning, before it started raining.
I guess I’m not really sure if the toppings on a pizza count as a recipe, but what the heck. Let’s call them a flavor combination idea. It always helps to have a plan (unless you are making Fridge Contents Pizza, which is usually delicious unto itself).
Honestly, as I write this I am so fried! I hope I’m making sense. It has been another very busy week at work with some unexpected monkey wrenches in our schedule. It’s the kind of week where I am reassuring myself that it’s only Wednesday, and I still have two more days to finish what I need to get done. Mix that in with Dave and my travel schedules for late March and April and this spring looks a bit like a roller coaster. Tonight I worked until 8, got gas and groceries and came home and had a baguette and some wine and cheese for dinner. Dave is still working hard at the office. My goal is to still be awake when he comes home (Sim City might be able to help with that).
What’s getting me through tonight? Knowing that tomorrow night we are for sure spending dinner together before Dave is whisked away to New York – pot roast, in case you were wondering, with carrots and potatoes and some red wine and some tarte tatin and ice cream afterward. I can’t imagine anything more comforting (probably the only thing that can compete is pizza.)
SPEAKING of pizza…. Here’s what you need:
- 1 large leek, chopped into ringlets and then halved
- 1/2 red onion, diced
- 3-4 cloves garlic
- 1 to 1 1/2 cup chopped mushrooms (we used tree oysters from the Farmers Market)
- 1/2 cup fresh pesto, ish (you can make it yourself and improvise if you need!)
- 1-2 cups shredded cheese – I used a mix of mozzarella, Parmesan and Fontina
- 1 pizza crust (this is my favorite, but any will work)
- My non-negotiable pizza dressing: olive oil, salt, pepper and red pepper flakes
Preheat your oven (with your stone inside, if you are using a stone) to 425 degrees.
Roll out your pizza dough and smear with pesto – there’s no need to get it perfectly even. I think it’s fun to have some large bits on the pizza.
In a skillet, lightly sautee the leek, onion, garlic and mushrooms with some olive oil until just softened. Add to the pizza and top with the shredded cheese.
Bake for 15-20 minutes – I prefer to just keep an eye on it than to use a timer. The pizza is ready when the crust is lightly browned.
Before serving, drizzle the entire pizza with a few tablespoons of olive oil. Sprinkle with kosher salt and lots of black pepper. And last but not least, give it a good several shakes of red pepper flakes.