Jazz/Blues Great Ronnie Earl & The Broadcasters at One Longfellow Square in Portland. The music transformative...the pre-show dinner, divine!
We made a green and white pizza on Spelt Right dough. This Spelt Right dough is absolutely the best savory dough on the market....I might be a bit biased because I created the recipe, BUT, seriously it is so darn good that once you have it, you will not want to go back to the boring pasty wheaty dough. I promise!
Green and white in honor of a winter that won't quit and a spring that is fighting furiously to break through. This is what we see as we peek out our windows in Southern Maine: green and white.
And, so we made a pizza in honor of the season of purgatory - neither here nor there, neither spring nor winter, just some white and green, or green and white, depending upon your perspective.
Ingredients: GREEN chard, mushrooms, fresh garlic, salt and pepper to taste, EVOO, WHITE mozzarella and provolone grated cheese. One SPELT RIGHT pizza dough.
Instructions: Fully thaw and rise Spelt Right pizza dough in its bag. Chop chard, mushrooms, garlic. Saute in EVOO until slightly limp, but not soft. Lightly oil a stainless steel baking pan. Stretch dough on pan until it full covers pan. Sprinkle cheese over dough, top with veggies. Bake at 450F oven for 15 minutes or until done.
RESULT: A divine moment in purgatory.