Kasey Wilson: Pizza palooza!
Credit to Author: Tracey Tufnail| Date: Wed, 30 Oct 2019 18:00:15 +0000
When Pope Francis was asked, two years after being elected head of the Catholic Church, what he missed about his old life in Buenos Aires, his answer was one that most of us can relate to.
“The only thing I would like is to go out one day, without being recognized, and go to a pizzeria for a pizza,” he told a Mexican journalist.
I dare say today’s recipes would make even the Pontiff happy to stay home and eat in. Cookbook author Rosie Daykin says she developed her Tomato Casserole for “all those times you found yourself wishing you could eat pizza with a spoon.” I sent the recipe to my sister, and she was so impressed that she prepared three in a day to give to family.
Crustless Pizza is a great appetizer or last-minute kids’ meal. And Caramelized Onion, Walnut and Blue Cheese Pizza, inspired by San Francisco chef Joyce Goldstein, delivers unbeatable flavour in a flash.
Photograph Credit: Janis Nicolay.
Use a hearty bread — whole wheat or rye, for example — rather than a simple baguette. (Adapted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin, Random House, 2019.)
2 tbsp (30 mL) olive oil
1 medium onion, peeled and roughly chopped
2 garlic cloves, peeled and minced
1 yellow or orange bell pepper, seeded, sliced and lightly sautéed
8 Roma tomatoes, quartered, seeded and cut in 2-inch chunks
½ lb (250 g) mushrooms, sliced and lightly sautéed
6 cups (1.5 L) bread cubes (1-inch cubes; leave crust on)
Salt and freshly ground pepper
2 tbsp (30 mL) finely chopped fresh basil
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried thyme
2 cups (500 mL) grated mozzarella
½ cup (125 mL) freshly grated Parmesan
Preheat oven to 350ºF. Lightly oil a 9-inch round baking dish.
Heat the oil in a large skillet over medium heat. Sauté onions until soft, about 5 minutes. Add garlic and cook 2 minutes. Add bell peppers and tomatoes and cook until they begin to break down, 5 to 7 minutes. Stir in sautéed mushrooms.
Stir in bread cubes and cook for several minutes, until the bread begins to soften. Season to taste with salt and pepper. Remove pan from heat and stir in basil, oregano, thyme, mozzarella and Parmesan. Transfer to prepared pan, spreading evenly. Bake for about 30 minutes, until top browns and tomatoes bubble.
Serves 4 to 6.
This unusual appetizer pizza is a big hit with kids, who love to make their own.
2 cups grated cheese (mozzarella, Swiss and/or Cheddar)
Seasonings (garlic, oregano, basil, thyme, crushed red pepper)
Topping combination (choose one or devise your own):
• 1/8 lb (56 g) salami, pepperoni or cooked Italian sausage, plus 1 sliced tomato
• Chopped green onions, smoked salmon and fresh dill
• Sliced red bell pepper, leek and zucchini with crushed red pepper and fresh basil
• Black Forest ham with mushrooms, artichoke hearts, oregano and fresh basil
• Sliced onion, anchovies, black olives, fresh basil and oregano
• Sliced red onion, chopped garlic, crabmeat, artichoke hearts, capers and toasted pine nuts
Spread cheese evenly over the bottom of an 11- or 12-inch non-stick skillet. Place skillet over medium heat.
As cheese melts, sprinkle on seasonings and arrange topping items evenly. Fry cheese until the edges are crisp and brown. Meanwhile, put a stopper in the kitchen sink and run about 1 inch of cold water.
When the cheese is done (edges slightly crisp but centre not yet brown on top), remove pan from heat and set in sink for 30 to 45 seconds to cool the bottom.
Use a spatula to lift the cheese “pie” out of the skillet and onto a cutting board. Cut into small wedges and serve immediately.
Makes 16 wedges.
5 medium red onions, peeled
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
16oz (450 g) baked Italian bread shell (such as Boboli)
½ cup (125 mL) crumbled blue cheese
½ cup 125 mL) walnut pieces
Thinly slice onions; you should have about 5 cups. Heat oil in large skillet over low heat. Cook onions, stirring occasionally, until soft and golden, about 30 minutes. Season generously with salt and pepper. (Onions may be refrigerated up to 2 days.)
Preheat oven to 350 F (175 C).
Place pizza shell on sheet pan and spread onions evenly over the top. Sprinkle with blue cheese and walnuts. Bake for 10 minutes. Let cool 2 minutes before slicing.
Makes 8 servings.
There’s no need to fold a pizza slice. Instead, use a knife and fork to cut off the point end and eat it. Continue working your way toward the crust, cutting off and consuming bite-size pieces. When only a small portion is left, it’s acceptable to pick it up to eat.
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