veggie

Day 217: Salad-topped pizza

August 5, 2007

Our new house is not enormous by any means; it is a comfortable size for a family of four. It’s about the same size as our condo, although with stairs on the inside. The previous owners moved in forty three years ago when they were expecting their fifth child, and thus had outgrown their old house. We met one of the neighbours today who lives two doors away from us, but used to own our house. They moved out when she was expecting her eighth child. She went on to have a ninth child. One is really pretty tiring; I can’t imagine one more, never mind another eight. We met up with our friends with two kids this morning and the chaos created by two toddlers seems infinitely more than twice the mess created by one.  There must be some sort of equation somewhere to figure that out.  Presumably it’s a bit like our cat situation- the jump from none to one or two is huge, but add in numbers three and four and it doesn’t make a great deal of difference.

This evening we made Spanakopizza, a pizza with spinach and feta cheese topping. This was a better use of the classic vegetable and cheese combo than the turkey burger yesterday, but it still could have done wit a little extra something. The pizza dough we used came out of one of those pop-open refrigerated cartons, and I am always surprised by how good they taste versus what I am expecting. Rather than a tomato-based sauce, the pizza dough is spread with the kalamata olive, parsley and roasted red pepper mixture of yesterday. This time we did bother to dig out the mini food processor, as we needed quite a volume of the spread to cover the dough. The fried red onions and garlic go on top, along with the defrosted and drained frozen spinach, the lumps of feta and plenty of mozzarella. A sprinkle of oregano completes the pizza which cooks for just less than twenty minutes.

Once the pizza comes out of the oven, it is topped with chopped arugula and tomato. The salad on top of the pizza concept is just weird. Whilst the tomatoes are welcome flavour-wise, it would have been much better if they had been cooked with the pizza and were not cold wet objects thrown on the top. The pizza without the salad is pretty tasty, nothing exceptional, but pleasant enough. We skipped the optional hot peppers on top, but maybe this was an omission; if we made this again I’d certainly add some red pepper flakes to the dish for a bit of a kick. We assembled most of the pizza as directed, and left a portion which was just the tapenade spread with plenty of cheese. Unfortunately the spinach side was not noticeably better than the plain side. Also, call me old fashioned, but I think the pizza would have been much better with a tomato base. But still, pizza is pizza and this is not bad by any means.

Tomorrow we begin the last ever week of cooking in our fully finished kitchen with Spanish-Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans. This is also the week that we get to eat Oven-Baked Corn Dogs with O & V Slaw. Classy. I’m not even going to consider how we’re going to cook Rosemary, Parmigiano, and Pine Nut Breaded Chicken Cutlets with Fennel Slaw next Tuesday, once we take up residence in the new house which may or may not have a kitchen at that point.

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