Sunday, December 2, 2012

Not a Real Pizza


It's round, made of dough, and has cheese melted on it to glue down the other toppings. But I think that this is still not a real pizza, which must have tomato sauce on it. And mozzarella cheese. Everything else is negotiable. But this still looks pretty appealing. I found the recipe in the paper, and it does have many of my favorite things: blue cheese, nuts, fruit. Bread.

8 oz crumbled blue cheese
a dash of cream*
1 apple
a handful of arugula
pinch of minced fresh rosemary
salt & pepper

half a recipe of pizza dough

Pre-heat the oven as hot as it will get without being on broil.

Smash most of the cheese with the cream until you have a thick lumpy sauce. Keep a few crumbs for the top of the pie. Stretch out the dough and spread the sauce on it, slice the apple and arrange a layer over the sauce. Throw on a handful of arugula, the nuts, the rosemary, and the remaining bits of blue cheese. Dash on a tiny bit of salt, and a good amount of pepper. Bake for about 15 minutes.


1. *I didn't have cream, so I mixed a couple tablespoons of dry milk with about 3 tablespoons of water. It was just fine. You could use actual milk too, I guess.
2. The picture shows that I constructed my pie backwards, i.e. with the apples on top of the arugula. It was ok, but I like it when the leaves get crispy and slightly black around the edges, so I would rather have put them on the top.
3. My walnuts were raw and frozen when they went in the oven, which probably helped to keep them from burning up. Burnt arugula is ok with me, burnt nuts are not.
4. The original recipe did not call for arugula, but I think it adds something. The original also called for pre-cooking the crust a bit, which appears unnecessary and fiddly.

It may not be real pizza, but it is real tasty. The apple juices cook out and mix with the cheese to make a sweet-salty topping, the nuts are crunchy and buttery, the rosemary adds a little sharpness to balance the richness of the cheese. It's pretty good for lunch the next day, but straight out of the oven, when it's still hot, crunchy, and chewy, it is amazing.

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