In the Kitchen with . . .

>> Thursday, October 28, 2010

Clea told us she was having some trouble visualizing exactly how we stuffed the crust for our Brie Stuff-Crust Pizza recipe. I decided her question was a wonderful excuse opportunity to make the meal again. This time, with my all-time favorite Pumpkin Pizza Dough (PS: OSG Angela made mini herbed garlic knots with it recently -- she did a beautiful job!).

Of course, my camera battery died on me last night. So, I had to get creative with my documentation. And silly. Cheesy, if you will.

What you'll need . . .
  • Pumpkin Pizza Dough (just a half batch, unless you want 2 pizzas)
  • Pepper-Jack Cheese (enough slices to line the perimeter of the pie pan)
  • 1 can diced tomatoes
  • 1 cup Swiss chard, chopped
  • 1/4 cup Parmesan cheese
  • 1/2 cup pumpkin puree
  • Pinch of salt and pepper
Method . . .

1.) Prepare your pizza dough ahead of time by following the recipe's instructions.

You can refrigerate the other round to use the next day. Freeze to use within a month. Or make two pizzas by performing all the steps in this recipe twice.

(Yes. You saw that right. It's creepy!)

2.) Preheat your oven to 400 degrees F. Then take your round (again, you'll just want 1/2 of what the recipe makes for one pizza) and stretch it so that it's 1 inch (on all sides) larger than your pie pan.

Press it into the pie pan. And let the sides hang over.

3.) Test everything to make sure it's balanced. You can also skip this part if you're not a weirdo like me. (Also: Are you seeing this? Stephen does the dishes while I cook. He's the best husband EVER.)

Then line the perimeter of the plate/dough with slices of cheese (you can use anything -- brie, mozzarella, pepper-Jack, cheddar, etc. -- but slices are easier than shredded).

Then seal the cheese into the crust by folding over and pressing into the bottom of the pan/dough. The more attention you give to this step (the tighter the seal), the better.

4.) Place crust in the oven (without any toppings) and bake for 10 minutes. Entertain yourself while you wait.

Try not to annoy your significant other, roommates, or friends. Also try not to break anything. (During this whole process, our kitchen faucet stopped working! We now need to replace it . . . so only the spray nozzle works. Ahh!)

And our kitchen

5.) Take the crust out of the oven. Drain your diced tomatoes (but don't rinse), and combine them with the pumpkin puree, chopped Swiss chard, Parmesan cheese, and salt/ pepper. Then pour and spread this mixture into the body of the pizza. Return to the oven for another 10 to 15 minutes.

I don't have any photos for this part because we were dealing with the sink issue.

6.) Pizza is done when crust is golden brown. You may wish to broil yours for 2 to 3 minutes to get the crust's cheesy insides extra gooey.

If you missed our Brie Stuffed-Crust Pizza recipe on Tuesday, it looks much better than what these photos depict. A little something like this:

Shannon pointed out that this dish might make a great addition to your Thanksgiving spread. I couldn't agree with her more! Usually I just eat odds and ends, but I could totally see filling this with some kind of cranberry-sauce, veggies, and other holiday staples.

After our pizza demonstration, we set out to make some of the best vegan brownies we've ever seen. I haven't had a chance to sneak in a glamor session with them yet, so the recipe will have to wait (and it's not MY recipe -- it's one I found that's seriously fabulous). You'll definitely want to stay tuned, though. It will change your life.

Now that we're almost in November, I want to know about some of your favorite holiday foods. If you host, what do you serve? If you travel, what do you bring to pass? Do you have any family recipes and/or other food traditions? I love learning about the food-family-culture connection. It's absolutely fascinating and delicious!

Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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