Tag Archives: Foodie Blogroll

Homemade Pizza with Collard Greens, Prosciutto, Sun-Dried Tomatoes, and Crispy Garlic

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All I can say about this pizza is one word… UNBELIEVABLE!!!  Quote from my husband Evan: “This is the kind of pizza you order over and over again at a restaurant because it’s so good.”

Prep: This depends on if you make your own dough, you can buy pre-made at most stores now or Central Market.  Minus dough making it will take about 10 min to prep.

Cook Time: 4 min for collard greens, 10 min for crispy garlic, and 12-15 min for pizza.

Ingredients:

  • Dough can be homemade or store bought- a good dough is important!
  • 1 large handful of collard greens, chopped up small (1″x 1″)
  • 1 Lemon, juiced
  • 1/4 C Chicken stock
  • 1 pinch of salt
  • 6 slices of Prosciutto (find one cured with sea salt, not nitrates if possible).
  • 14 oz of a mozzarella, provolone, and swiss blend, shredded, (you can use more or less depending on how much cheese you like).
  • 1/4 cup Parmigiano-Reggiano (don’t skimp, use some good stuff).
  • 5 sun-dried tomatoes (the dry kind, not in oil) sliced.
  • 3 cloves of garlic, roughly chopped
  • 1 tsp Olive Oil
  • 3-5 oz of Muir Organic Tomato Sauce (add 1/2 TBS of herbs de provence, 1/2 tsp garlic powder, and pinch of salt and stir).

Instructions:

  • Preheat Oven to 350 to start (later you will bump up to 400).
  • Add chicken stock, lemon juice, and pinch of salt to a medium skillet on med high, add chopped collard greens and cook for 3-4 min.  Transfer to a bowl.
  • Cut up garlic and transfer to a small baking dish with 1 tsp of olive oil, bake for about 10 min.  They should be turning golden but not burning.
  • Make sauce up with herbs from above in a small bowl.
  • Start assembling pizza: Dough, sauce, cheese blend, collard greens, prosciutto, tomatoes, garlic, then parmigiano-Reggiano.
  • Bake for 12-15 min @ 400 degrees

Enjoy!  You will love the slight taste of lemon in the collard greens and the crispy garlic that penetrates this pie!

 

Iron Foodie Contest

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Fukui-San!

Hi Everyone-

I’m entering  the Iron Foodie Contest (from the Foodie Blogroll) and these are my submission Q/A’s!  I’ll let everyone know If I’m selected on November 10th!  Keep your fingers crossed!

Why do you want to compete in this challenge?

I want to compete because I LOVE a good competition!  I’ve never competed in a food challenge before but often find my self day- dreaming of being on Chopped, The Next Food Network Star, Top Chef or Iron Chef.  I was so excited to see this challenge in my inbox and have been pondering these questions ever since.  I’m ready for this challenge and would love to show the blogosphere what I’ve got!  You won’t be disappointed!

Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?

I would like to spend the day with Thomas Keller, his tastings are amazing!  I’ve always been envious of him, the fact that he can create these journeys of emotion through these delicate tastings.  He never uses the same ingredient over in one of his 9 course tasting menus… every bite is truly unique!  I would love to let all my senses loose in the French Laundry Kitchen for a day!

What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?

Probably a bite of garlic smashed potatoes or that lonesome little homemade tortellini/pizza crust that was so sadly forgotten about… pretty much any carbohydrate  🙂

Sum your childhood up in one meal.

Homemade Beef Stronganoff with and side of Spinach Au-gratin and Au-gratin Potatoes (from a box)… oh can’t forget the Pillsbury Crescent Rolls (that was my job, I loved popping the can) – cooked by non other than my Dad 🙂

The one mainstream food you can’t stand?

I cannot stand the pre-marinated fajitas or tenderloins (or really any pre-marinated meats for that matter)- the one’s that are pre-packaged at the grocery store!  They have tons of weird chemical solutions in them and they make the meats taste VERY strange and in result they have a very unnatural texture…. Marinate and tenderize it yourself!