Wednesday, May 6, 2009

Olive, Garlic, & Rosemary Pizza Served with More Madness

This pizza has very strong flavors that hold their own, but balance each other well. That makes this particular pie a very savory umami experience without any meat involved.

To finish yesterday’s story of this crazy food blogger, I want to paint a picture for you of a typical pizza night in my home.

As people randomly show up they are put to work immediately. Usually on pizza nights I haven’t cleaned, haven’t written anything out but a few notes, and am in the middle of a brainstorm. That means I’m moving like a bat out of hell with a concentrated look on my face, and I refuse to speak. The creative process begins just when everyone wants to relax and have a good time.

The Hubby always gets the computer shift and a beer, his job is to write down ingredients and measurements as I spout them off. One or two friends/workers often show up. Dishboy is a regular on pizza nights, he’d like to be part of the creative process, but I have yet to include him in anything bigger than prep cook. The problem is, once I begin cooking there can’t be interruptions or I lose track of my thoughts. I’m often working at full speed with two or more projects at once. This leaves little time for communicating until everything is nearing completion.

Poor Dishboy is in the kitchen with me, often with my barks of, “Behind you with a knife!” and “No, chop this way!” This makes him feel on edge, and leads to him fearing my mere presence.

Friend two shows up later when he comes. I have yet to force him into free labor, but will be starting his training this week. Hopefully he is not reading this.

Ah at last! Everything is cooked and beautiful. Ready to eat? Everyone gather around the table. Yeah right! The food still needs to be plated and shot, and it usually goes something like this.

Dishboy, “I’m so hungry!”
Me, “We can’t eat yet, I still have to shoot”

Then I take plated food and camera outside to begin shooting. I realize there isn’t enough natural light left. So I throw a mini temper tantrum (it helps I tell you), and say a couple explicit words directing my anger toward the lack of light in Northern Idaho. I then pull out my small light kit and have The Hubby and Dishboy angle the lights.

Ugh still not enough light! We pull out the big guns with the reflector umbrellas. I finally get my shot, and we pack up and head to the table. Sitting down to eat, I beg for forgiveness for taking so long to make dinner and being a total pain in the butt.

Dishboy, “The pizza is cold”
The Hubby, “Chew chomp gulp”

The Hubby is way too smart to say anything after a wild pizza making night around here. Dishboy might learn someday.

So this is my life as a crazy food blogger. To my family and friends who put up with me for the sake of obsession, thank-you! Oh yes, and please forgive me.

1 (12 to 14 inch) stretched pizza dough on a pan (See notes below)
1Tablespoon extra virgin olive oil
1 recipe Garlic Cream Sauce (recipe below)
2/3 cup mozzarella
1 cup baby arugula and spinach mix
1/2 cup blue cheese
1/2 cup Italian Alglio Green Pitted Olives with Minced Garlic, chopped (see notes)
¼ heaping teaspoon finely chopped fresh rosemary
1/4 cup Parmesan Reggiano
Salt and pepper
Drizzle of olive oil

Garlic Cream Sauce
1 Tablespoon unsalted butter
1 Tablespoon olive oil
1 clove of garlic
1/2 cup heavy cream
1/8th teaspoon coarse sea salt
1/8th teaspoon fresh cracked pepper
1/4th cup Parmesan Reggiano

In a saucepan melt the butter and olive oil together over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.Turn the heat to medium low and add the rest of the ingredients, but add the cheese last so it doesn’t hit the hot pan and seize up. Stir constantly until thickened.

1. Make the Garlic Cream Sauce.

2. Heat up the grill to hot and close the lid.

3. Brush the pizza pan lightly with olive oil and sprinkle with cornmeal. Stretch and roll the dough and place on the pan. Brush with 1 Tablespoon olive oil. Spoon on as much Garlic Cream Sauce as desired.

4. Top pizza with the mozzarella, baby arugula and spinach mix, bleu cheese, chopped olives, fresh rosemary, and Parmesan Reggiano. Sprinkle with salt and fresh cracked pepper. Then drizzle the top with a little olive oil.

5. Set the pizza on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until cooked through. Turn to medium for a thicker crust pizza and cook longer. Remove onto a cookie sheet with tongs.

6. Let rest for about 5 minutes. Cut into wedges and serve.

1. See for information on pizza dough and grilling techniques.

2. Olives are made by Olive Orchard and were purchased from Safeway’s olive bar.

Recipe by Laura Flowers


Nina said...

...and THIS is one of my favorite pizza! You always know what I like...Thanks!

Mary Bergfeld said...

This is an awesome pizza. I could relate to the scene in your kitchen. I'm so envious about your lights. Not only do we use an old point and shoot camera, we use daylight desk lamps for our lighting. I think that's about to change. I sure hope so!

RE/MAX of Princeton said...

Hi Laura, I love this post. Not only I get to eat another pizza with my eyes and gain one more pound, but also to know a little more about your every day food madness at your house. I love the part about your "mini temper tamtrum".

Pink Little Cake said...

oh my God I just realize I left you my comment with my work account!! Upss!!! you know is me.

Levi said...


Ciao Chow Linda said...

I hear ya' with the cold food after searching for the right light. But that pizza would be good cold or hot.

Coleens Recipes said...

I really enjoyed your pizza night story. I have always thought of you as having this huge bright natural light window that you take your awesome photos from. It was heartening to know that you, too, have to fight for light some days LOL. But for taking the pizza outside, that is one time my hubby would draw the line. Hot pizza is like an eleventh commandment for him. You have a very mellow husband!!

Ginger said...

FUNNY!! Poor Dishboy!! Can I send all my food to you for photography? PLEASE PLEASE PLEASE SAY YES??? The pizza looks amazing.....

Creative Classroom Core said...

I love making homemade pizza with my kids, and am always looking for new recipes :)

Great recipe, and pics, as usual :)
Keep 'em coming!

Jenn@slim-shoppin said...

I could definitely wait to have pizza like that!

Aren't our families/friends so patient??

Your picture is worth the mini tantrum!

The Cooking Photographer said...

Thanks-you for the comments everyone! I love comments. Sorry I'm so late with replies, it's been a busy day here and I haven't been able to get on much.

I am very lucky to have my patient husband. We are yin and yang sometimes. I'm grateful he doesn't mind cold food; as long as he's fed he's just fine.

If your food survives the travel Ginger I’ll be happy to take your shots!

eatme_delicious said...

Your pizza looks awesome!

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