How did we manage before? My brain cells are multitasking from the moment I get up. I don’t have enough grey matter left over for creative thought. Well, not for the boring “what to make for dinner # 10,458″ (conservative guess here) kind of thought.
I’m now realizing how much we (read I ) rely on the internet. For example, tonight’s quickie gastronomic feat: pizza.
Once upon a time Bertucci’s made an amazing Nolio Pizza. It was a white pizza; with lemon-pepper cream sauce, prosciutto and caramelized onions. It also had ricotta and/or fresh mozzarella(memory lapse). It was really addictive; until you got sick of it. I did. Then, it disappeared off the menu. As soon as that happened, I was ready for another slice. It’s been on my mind for years. What? Am I the only person with distant pizza fantasies?
Well, obviously I’d have to make it myself. Only, my memory isn’t really all that good. After I googled Bertucci’s, white prosciutto pizza (all I could remember then), and saw the pie described in a Zagat Review, my memory improved drastically.
So a quick scan of the kitchen/pantry reveals: no prosciutto. It’s a crime, but I decided to dice up some ham instead. I’m sure I’ll have some company in the “food crimes” lock up.
For the pizza dough, I used the recipe from Artisan Bread in Five Minutes. Well, technically I already had a tub of dough in the fridge. I make it in 8lb batches. This is the same dough that I use for rustic breads and rolls. ALL THE TIME. It’s awesome.
I made a quick white sauce with lemon-pepper-cream. That’s a lie. I made it in my Nolio pizza fantasy, where there are no kids with bedtimes to worry about. In real life- we make do. So instead, I brushed the dough with some nice olive oil, garlic and pepper.
Then, the onions. I already had a pint of Crock Pot Caramelized Onions . These amazing babies cook overnight, with no effort. They are fabulous!
I sprinkled them over the top, then followed with some diced ham steak. I’m not kidding myself- I really want prosciutto. Sigh.
Finally, the cheese. Last night, a chance comment in an email (Yeah- from you, Jan) got me thinking about cheese. The plan was that we would get together and try our hands at mozzarella (and we will). Then I realized that I had an extra gallon of milk. Since I had the extra milk already, I gave it a go.
After another internet search (via- google, of course!) I came across a good video for Making Mozzarella from Raw Milk. Usually, in order to give it that stretchy texture, you boil and stretch the cheese curds. I didn’t want to kill the beneficial bacteria and enzymes any more than I had to, so I skipped the “boil and stretch” part. This photo only shows what was left after making pizza. And after a gazillion tiny bites by the quality inspector. It’s one of the best mild-creamy cheeses I’ve ever had (inspected).
Into the oven at 425f until the crust was done, and the cheese was starting to brown a bit. The consensus: I really enjoyed it. I’m not gonna lie here- next time I’ll make that lemon-pepper-cream sauce. AND make sure I have prosciutto. But this was a really good pie. Even hubby, who is laid up on the couch with Man-Flu (and is barely eating), had 2 slices.
So how weird is it that the first time I had Nolio Pizza, I didn’t even own a PC? And now, thanks to the internet, I can make it at home!