Thursday, May 20, 2010
Lunch Box Chronicles: Day Thirty-Seven (Goat Cheese Pizetta)
Well yesterday was much too hectic to post a recipe. Oh, I tried, but there was never a free moment. And then, there was the couch and a movie (with Olivia) and those options were just much more enticing. I actually lounged on the couch for an hour and a half. One rare moment.
Before I post the recipe, here is a bit of a public service announcement. There is a great article in the Portland Press Herald this morning on Konbit Sante Cap-Haitien Health Partnership, a Portland, Maine based non profit that has been doing relief work in Haiti for decades. This is a worthy organization and the needs are still many. (This is a link to their Facebook page)
Here is another recipe from the Scarborough High School Chroniclers - Emma and Adam.
BASE: 1 Spelt Right Pizza Dough - fully thawed and risen - cut into eight even balls
SPREAD: 5 or 6 garlic gloves, 2 pinches of ground mustard (now, Adam's secret ingredient has been revealed), 1 Tbls dry basil, salt and pepper. If you know how to use a mortar and pestle put about 1/2 salt, 1/4 teas pepper and cut up cloves in and smash the heck out of them making a paste.). If you don't have one, I recommend buying one. It's a great tool!! (See picture)
TOPPING: 1 Red Bell Pepper - sliced in thin sticks (seeds removed)
1/2 large onion - sliced thinly in circles, cut in half
Silver Goat Chevre, garlic and herb (though I'm sure a LOCAL variety would be better!!)
Juice from 1/2 lemon
(With hands, mix the above ingredients and squeeze lemon juice on top of it. Be sure to not let goat cheese blob together (this is a technical term) and instead spread it evenly with the vegetables.)
Preheat oven to 400F.
Cut the pizza dough into 8 even sized balls. On a pizza peel or cutting board dusted with finely ground cornmeal or spelt flour, shape the dough balls to about 1/4 inch thickness (this is the kids' recipe, but mama would make it a little thinner).
Lightly spread the "Spread" on each pizetta. Place topping on spread/dough base. Bake at 400 on pizza stone or lightly oiled baking sheet until lightly brown on the bottom.
Let cool and enjoy!
Two thumbs up!
Check out the cornucopia created by these two teens! Impressive. Too bad we can't commission them to cook every night.