Some foods are just made for each other: Peanut butter and jelly. Chips and salsa. Goat cheese and pesto! This heavenly combo won me over in pizza form on Saturday night. This morning, the memory was lingering so strongly that I decided my usual bagel with cream cheese just wouldn’t do. (Sometimes when I find a food combo I love, I become a serial eater.)
First, the pizzas. I had been intrigued by a recipe in Food & Wine Magazine’s Quick From Scratch Italian Cookbook (can also be found here). We made some adaptations though. Chris and I don’t like eggplant, so we used portabella mushrooms instead. We also added some chopped onions and pizza sauce, because I don’t know about you, but when I’m really in the mood for pizza, a sauce-less one just will not make the cut. Finally, whenever we’ve been making pizzas lately, we use garlic-and-herb pizza dough from Trader Joe’s. It adds a lot of party to a pizza.
We are unfortunately between pizza stones right now, so we used a quiche dish (actually turns out beautiful results!) and a 9 x 9 pan.
By the way, Gwyneth Paltrow’s latest newsletter was on homemade pizza. I think the main things I took from it were: 1) Don’t use too much sauce, and 2) I really want a wood-burning oven someday.
Trader Joe’s was our source for wine again. A Lazy Bones 2009 Cabernet Franc from Paso Robles (very cheap, as usual). Chris has been loving Cabernet Francs lately. Though this one was from CA, it is a very popular grape in VA wines. He read to me from The Wine Bible that Cabernet Francs usually have pepper and violet aromas. I’ve never noticed the violet aspect, but the pepper definitely always stands out to me.
Finally, my Memorial Day brunch meal. It felt like such an elegant way to start a day-off. Basically, I toasted a plain bagel very lightly. Then I brushed it with olive oil, adding freshly ground sea salt and black pepper. Then came globs of goat cheese, drizzles of pesto, and some chopped sweet red peppers. I popped it all back in the toaster oven for a few more minutes, and the meal turned out AMAZING.
Also, I highly recommend making your own pesto. It is SO easy, and SO worth it! I always use a recipe out of a vegetarian cookbook I have, but it is similar to this. You can refrigerate the pesto for up to a week, and freeze it for even longer!