Tuesday, July 22, 2008

My Own Take On Another Classic

With the leftover Pissaladiére dough, I decided to make another non-conventional type of pizza. I was reading through the "Everyday Food Great Food Fast" cookbook (from Martha Stewart) that I b ought recently, and they made a mushroom and spinach tart that looked super good. They sautéed mushrooms and spinach and topped it with caramelized onions and goat cheese, all on puff pastry. But since I had this beautiful dough, I thought I'd try a combination of the 2 and omit the goat cheese (regretfully, though. I only omit because Blake doesn't like it and it's pretty pricey) and add Parmesan instead.

Oh, and with the left over dough from last time that I had frozen. It did work, but you'll need to knead it with a little extra flour once it's defrosted all the way, and it won't rise quite as much. But it still tasted great and worked just fine for this recipe.

So all I did different with this recipe compared to the Pissaladiére was that I omitted the anchovies and olives and added wilted spinach, sautéed mushrooms, and quartered cherry tomatoes and finely grated Parmesan cheese on top. I thought it was great, but next time I would caramelize the onions a little more. Because they were under other veggies this time, they didn't get a chance to brown in the oven. They were still really sweet and yummy, but a little more browning would have been perfect.


Rebekah said...

does blake fall at your feet and worship the ground you walk on? does he realize he's the luckiest man in america? seriously.

i am challenging you to give us a full month of menus. i want to see how your mind works on a day to day basis.

Lillian said...

Ok I will accept your challenge and do that for the month of August. Now I'm nervous ... I hope I can last that long! he he.