Saturday, February 6, 2010
I’m getting ready to head to New York for the Kelly Confidential Ovarian Cancer Research Fund Event. Attempting to travel light, I'm leaving the Mactop at home. So this post will be it for next week unless I really get my act together.
I feel so grateful. I get to meet Ryan (the girl) from Foodbuzz, Jennifer from Electrolux, and fourteen amazing food blogging women on this trip. Afterwards, my dear friend Kathia is picking me up to explore the city, and Chef Elizabeth is meeting us for dinner. Even Christine is stopping by the next day for breakfast. Food blogging friends are the best! I've never felt so welcome.
There is however one new friend I wish I could take with me. The fun, hilarious, life and wine loving Sandhy Robinson-Jones, better known as L'Optimiste. Sandy was diagnosed with stage 3b Ovarian Cancer in February 2008 at the age of 46. She’s completed six cycles of chemotherapy and had a total hysterectomy and oopherectomy. I can't even imagine one cycle of chemo, let alone six!
Sandhy, since I can’t pack you in my suitcase, I’m tucking you into my heart and carrying you with me. The first toast of the evening will be to you, your incredible spirit, and good wine!
Oh yeah, and I'm only taking my point and shoot, but before you chew me out let me tell you why. First, good pictures come from the photographer, not just the camera. (My old photography professor enjoyed beating this into my thick young head for years.) Second, I get more candid photographs with my point and shoot. A small camera doesn't scare people like a big one does, and often I can shoot unnoticed. And third, I don't want to haul the big gun around a snowing city when I don't need to. It'll be warm and safe at home when I'm wet and cold. With a decent point and shoot it is possible to get great shots. Really! You believe me, don't you?
Since I’ll be in the birthplace of American pizza, I thought it would be tonight’s recipe. I know New York represents every cuisine in existence and not just pizza, but it’s Saturday, I’m still in Idaho, and I was craving pizza.
Well, I'm out of here. See you in a week!
Spinach Bruschetta Pizza with Shaved Parmesan
1 recipe pizza dough, below
1 jar Classico Basil and Tomato Bruschetta
Very thinly sliced onion slivers
Shaved Parmesan (Use a vegetable peeler)
Salt & pepper
1. Make the pizza dough about an hour and a half in advance.
3. When ready to assemble, place a pizza stone in the lower third of the oven and preheat to 500 degrees. Or place the pizza stone on the grill and turn to high heat.
4. Place the bruschetta in a food processor and pulse to lightly chop into a chunky sauce.
5. Divide the dough in half and roll out each piece pretty thin pieces about the size and shape of your pizza stone. Place the doughs on parchment paper cut to size.
6. Brush the dough with olive oil. Top the dough with the bruschetta sauce. Then top with a little mozzarella, then spinach, onion slivers, shaved Parmesan, and a sprinkle of salt and pepper to taste.
7. Oven Method: Use a pizza peel or cookie sheet and slide under the parchment. Slide the parchment with the pizza onto the pizza stone. Bake one pizza at a time for anywhere from 5 to 10 minutes or until golden brown. Watch it carefully, it can quickly turn from beautiful to burnt.
Grill Method: Use a pizza peel or cookie sheet and slide under the parchment. Slide the parchment with the pizza onto the pizza stone. Close the lid and turn the heat to medium/medium high. Bake one pizza at a time for anywhere from 3 to 6 minutes or until golden brown. Watch it carefully, it can quickly turn from beautiful to burnt.
8. Repeat with second pizza.
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope (or 2 1/4 teaspoons) active dry yeast
1 teaspoon honey
3 cups unbleached all-purpose flour or bread flour
1 tablespoon olive oil
1 teaspoon salt
1. In a stand mixer bowl add the water, yeast, and honey and let sit for 5 minutes until foamy. Add the flour, olive oil, and salt and mix with the dough hook until well kneaded.
2. Olive oil a large bowl. Remove the dough from the stand mixer and knead on a clean surface for two more minutes. Place the dough in the oiled bowl and cover with plastic wrap. Let the dough rise in a warm place for at least an hour before using.
Notes: I use part whole wheat flour in my pizza dough sometimes, when doing this add a little extra water if needed until the dough is lightly tacky.
Recipe and photograph by Laura Flowers.