Tuesday, July 21, 2009

Honey wheat pizza with garlic scape pesto, mascarpone, ventresca tuna.

Whew. I actually cut some of the ingredients from that list and it's still too wordy. I recently got a new pizza stone and decided to try it out. The crust was easy:

Honey Wheat Pizza Crust:

1 cup all-purpose flour
1 cup whole wheat flour
1 cup warm water
1 package active dry yeast
1 tsp salt
1 tablespoon honey

Combine warm water, honey, and yeast in small bowl- let sit until yeast has proofed. Add flour and salt and knead, adding more flour, until dough isn't sticky. Place for an hour or so in a bowl sprayed with cooking spray. You don't have to let this rise, but I think that science says this develops gluten and it gets all flexy.

Garlic Scape Pesto:

1 cup chopped garlic scapes
1/2 cup olive oil
3/4 cup Parmesan cheese
1/2 cup pine nuts
salt and pepper, to taste

Put all of above in blender. Grind into paste. Eat, because it is delicious. To be honest, I was a little hesitant to make the garlic scape pesto, but now I am a believer. That stuff is AMAZING, and the garlic taste is so subtle once it's been cooked. Yum.

Additional Pizza Toppings:
1 package baby portabellas
2 cups fresh spinach
mascarpone cheese
Parmesan cheese
1 can or jar ventresca tuna, packed in olive oil, drained

Saute mushrooms and portabellas. Squeeze out excess moisture. Roll out pizza dough (you should probably pre-bake this for about 15 minutes at 350). Spread pesto on pizza. Sprinkle on veggies and tuna. Dot with mascarpone, then finish entire pizza with a decent amount of shredded parmesan. Bake. Eat.

The mascarpone melts into these delightful buttery sweet puddles, the tuna is salty and rich, the pesto is creamy, the mushrooms are earthy... The crust is chewy and crisp and hearty and sweet. This is an amazing pizza.

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