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In Season Cooking: Arugula Pecorino Pizza

poweredbytofu — Mon, 29 Jun 2009 02:08:59 +0000

Not to be obsessive over arugula – last week I wrote about making Arugula & Goat Cheese Pasta Salad – but when arugula wants to bolt there’s no stopping it! Since one of our arugula patches is on its way out, we’ve been using it like crazy. After searching for more uses for arugula, I came across another Martha Stewart Everyday Food recipe – from the January issue. I’d used the crust recipe for Pizza Margherita, so it was fun to try a different style of topping: arugula, shaved Pecorino Romano cheese, balsamic vinegar, and olive oil. Here’s the full recipe. This pizza was super delicious (& easy), seriously you must try it!

Six weeks into container gardening, I’m having a brilliant time! It’s so fun to go outside and pick veggies to add to dinner. And I’ve finally updated my “Watching My Garden Grow” container garden slideshow. Check it out:

In Season Cooking: Basil Pizza Margherita

poweredbytofu — Tue, 09 Jun 2009 18:23:14 +0000

After spotting a basil plant at Trader Joes – for the lovable price of $2.99 – homemade pizza was definitely in order. We already planted basil (from seed) in our container garden, but it has a few more months until it’s usable. My favorite recipe that uses a lot of basil is the classic Pizza Margherita. While you could just buy a pizza crust if you’re short on time, I love making pizza dough homemade. The smell of fresh baked dough is almost worth it alone.

Here’s a simple pizza crust recipe from Martha Stewart: Whole-Wheat Pizza Dough recipe (Note: It does require an hour to rise). After I make the dough, I freeze half of the recipe to use for pizza or stromboli (broccoli mozzarella is my current favorite) on another day. Then, roll out the other 1/2 into 2-4 mini pizzas.

Tomato Mozzarella Basil Pizza

Makes 4

Ingredients

Whole-wheat pizza dough (above)
2 medium tomatoes, sliced
8 oz mozzarella cheese
1 cup fresh basil
1 cup tomato sauce

Directions

Preheat oven to 450 degrees. Place pizza shells on baking sheet. Spread tomato sauce thinly over each shell; sprinkle with cheese, layer torn basil leaves over cheese, and then layer tomato slices over the basil.
Bake until crusts are golden, 15 to 20 minutes.

What’s your favorite way to use fresh basil?

#70: Willamette Week Cheap Eats List – Ken’s Artisan Pizza

poweredbytofu — Sun, 09 Sep 2007 16:34:23 +0000

I finally went over to Ken’s Artisan Pizza. It did not disappoint! It was already packed when we arrived, and I was surprised at how small the space was. The roll-up side window and huge open air windows make the space really neat, well, that and the gigantic oven! :) The wait ended up not being that long because you can sit at 2 tables in the back, order drinks and look at the menu, while you wait for a real table. I ended up getting the Pizza Margherita, but after watching all the salads around me I wished I’d ordered a salad too. Really great pizza, I loved the super thin crust. Yum! I’ll definitely be back.

Ken’s Artisan Pizza 304 SE 28th Ave, Portland, OR 97209 503-517-9951

The List: Willamette Week Cheap Eats List 2007