I have had strange pizza cravings lately. They started before our recent trip to American Flatbread, but might have inspired the visit. However, the pizzas I wanted weren’t the kind you can find in restaurants, at least not around here. The cravings actually began around the time late spring vegetables began appearing at the market in all their abundant glory, which, coincidentally was about the same time I reached the section on Wolfgang Puck and Spago in the book The United States of Arugula.
The first, and by far my favorite pizza I have made so far, was a roasted beet pizza. To make it, I roasted some beets with onions, thyme, basil, and marjoram.
I spread out the pizza dough (from Trader Joe’s) dusted it with cornmeal and brushed it with olive oil. Then I arranged the beets, beet greens, and onions on the dough, and topped it with a generous helping of goat cheese, mozzarella, and Parmesan.
The oven had been preheated to 500 F for 10 minutes, and it only took about 7 minutes to cook.
This second pizza I made the same night as the beet pizza, because we had company over. I spread out the same Trader Joe’s dough (they say rolling pins are bad for the structure), dusted it with cornmeal, and brushed it with basil pesto. Then I topped it with caramelized onions, mozzarella, and Parmesan cheese.
I baked it just like the beet pizza, but right when it came out of the oven I placed slices of proscuitto on top.
Dinner started with garlic bread and a simple salad of mixed lettuces, Parmesan, toasted pine nuts, and balsamic vinaigrette.
Dessert was ice cream with caramel sauce. There were no complaints.
More recently I made a roasted cauliflower pizza, which is something I have had before, with my CSA bounty. For this one, I roasted the cauliflower with olive oil, salt and pepper. I made the dough myself this time, which was insanely easy in my bread machine. Again, I dusted it with cornmeal and brushed it with truffle oil, then arranged the cauliflower (more on my side, less on Ian’s) with some purple basil and fresh dill, and topped it with mozzarella and Parmesan.
This pizza was good, but a little bland. Both the dough and the toppings needed more salt. With added salt and crushed red pepper on top, though, it was pretty tasty. *Sorry, I forgot to take a picture of the final product, so you are going to have to imagine this with gooey brown cheese on top.