Wordless Wednesday - Pizza Bianca

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Grazin on Grecian Fusion - Greek Cups

OK, I will admit, the only thing that is "Asian" about this recipe is the wonton wrappers, the rest of it is pretty Greek. Be that as it may, these are a quick and delicious appetizer for your dinner party. This was originally a Pampered Chef recipe I stole from a friend. It has suffered a couple of modifications but nothing too earth shaking. The original just wasn't quite "Mediterranean" enough for me. ;)

If you have more time, then these are even better when you forgo the wonton and use Phyllo dough. Simply layer about 4 or 5 sheets together after brushing each sheet with butter, then cut the resulting layered sheet into 3 inch squares, then press those into the mini-muffin tin.

Greek Cups

24 small wonton wrappers (3-inch squares)
1 can Artichoke Hearts, chopped (not the marinated kind)
1/4 cup Roasted Red Pepper, chopped
1/3 cup Kalamata Olives, chopped
1/4 cup grated Myzithra
1 garlic clove, crushed
1/2 cup Homemade Mayonnaise (I substituted 1/4 with Hazelnut oil)
zest of 1/2 Lemon

Preheat oven to 350°F.
Press wonton wrappers into Mini-Muffin Pan.

Drain artichoke hearts and pat them dry.

Chop Artichoke Hearts, Roasted Red Peppers and Kalamata Olives.

Place in a small bowl and add grated Myzithra and crushed Garlic, then toss together.

Add Mayonnaise and Lemon Zest, stirring to combine.

Spray the wonton dough lightly with a olive oil.
Using a small scoop (1 TB size), fill the cups, 1 scoop to each wonton cup.

Bake 12-14 minutes.

Let cool in pan for 2 minutes.

Remove carefully and serve warm.

Mangia!!
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Stuffed Angry Snails - Chicken & Artichoke Stuffed Lumaconi al'Arrabbiata

OK, I know I have eaten some odd things, but rest assured this is not about escargot. I mean, I love escargot and all, but it's not something I would try to prepare at home, since I would have to buy canned snails... Yeah, No.

This post is about Lumaconi. A delightful stuffable pasta shaped like a snail shell, thus the name... Lumaca is Snail Shell in Italian. And here you thought there were only the Jumbo Shells (Conchiglioni - con-kee-lee-OWN-ee).

I actually prefer Lumaconi for stuffing as I seem to loose fewer while par-boiling than I do when using Conchiglioni. I think they actually hold more as well... I can normally put down about 4 Jumbo Shells, but only 2 Lumaconi. Alas, Lumaconi seem to be difficult to find, although I DID find them, several months ago... and of all places, at Cost Plus World Market... I know, Right? Go Figya...

So I decided that is was finally time to use them, even though stuffed pasta, at least to me, is more of a cold weather type dish, especially with as hot as it has been in San Diego. Why now? OK, Confession time... I am about to embark upon a life change... I am moving back to Portland, Oregon and as a result, I am doing my darnedest to get my pantry and freezer cleared out of all but the bare essentials, because pretty much everything is going into storage. Down here... in SD... for at least 4 months... Yeah... SO... Pantry cleaning time....!!!!!!

I modified the Turkey and Artichoke stuffing recipe that I normally use with Arrabbiata Sauce, which means Angry in Italian... opting for Chicken Thighs, but I put a twist on it. I have Turkey stock in my freezer that I had made after Thanksgiving. I froze it in ice cube trays and stored it in ziplock bags. I decided to treat the chicken the same way I would if I was making Chipotle Pulled Chicken, but simmering in Turkey stock to deepen the flavor, which I then added to the pasta water for another flavor boost. After all, I didn't want to just cook the chicken and dump the stock, that would be wasteful. Especially since it had some chicken flavor too after the cooking. I have to admit, that it did give the pasta a little extra something... (I always chow down on the pasta that breaks)

Lumaconi con Pollame y Carciofo all'Arrabbiata

or - Stuffed Angry Snails (with Chicken and Artichokes)...

For Stuffing:
1 LB Chicken Thighs
3 cups Turkey Stock
2 springs of Thyme or Rosemary or a combination of the two
3 TB Olive Oil
1 small Onion, Chopped
3 Cloves of Garlic, Minced
1/2 tsp Kosher Salt, plus for sautéed meat
1/4 tsp Ground Black Pepper, Plus for sautéed meat
1-12oz pkg Frozen Artichoke Hearts, Coarse chopped
15 oz Ricotta
3 oz Grated Pecorino Romano
2 lightly beaten Eggs
1/4 cup Basil, Chopped
2 TB Italian parsley, Chopped
24 Lumaconi (Although you will probably need to boil about 1 lb) - Par-boiled for about 5-6 minutes

Arrabbiata Sauce:
3 oz Pancetta, Diced
1 Clove of Garlic, Minced
5 cups of Slow Cooked Tomato Sauce (recipe still forthcoming, I am not out of it yet)
1 1/4 tsp Red Pepper Flakes
2 tsp Porcini Powder
1 TB Olive Oil

Topping:
4 oz Pecorino Romano (Although you can use a dry mozzarella)
plus extra Pecorino Romano for serving

Bring a large pot of water to boil over high heat.
Simmer chicken in Turkey Stock with the thyme until cooked. (about 15 minutes)

Move chicken to a Stand mixer (this makes it faster) and allow to cool.

Add the Hot Stock to the pasta water.

Heat oil in a saute pan over medium heat and Saute onion and Garlic until onion is translucent and garlic begins to brown.

Add artichoke hearts and stir to combine, heating through; then remove from the heat.

Shred the chicken in the mixer. (only takes a couple minutes)

and add to the pan stirring to combine.

Heat olive oil in a sauce pan over medium heat.
Add Pancetta and sauté until golden, then add Garlic and sauté for about 1-2 minutes longer.

Add Slow cooked tomato sauce and red pepper flakes.

Toss in the Porcini Powder. (This will not only deepen the sauce flavor, but provide a littel thickening power too)

Bring Sauce to a simmer for about 10 minutes.

The Pasta Water/stock should be boiling by now, so salt water liberally and drop lumaconi.
Cook Pasta for 5-6 minutes, stirring occasionally to prevent sticking while the Arrabbiata is simmering

Remove the Arrabbiata from heat and cool until ready for use.

Pasta should be done, drain and move whole shells to a piece of wax paper to cool until able to handle.

Even Lumaconi can rip and tear while boiling... but I only lost 3, I usually loose about 10 of the Conchiglioni.

Combine the poultry mixture in a large bowl with Ricotta, Pecorino, Eggs, Basil, Parsley, Salt and pepper.

Stir well and place in a pastry bag, without a tip. (it just makes it easier).

Preheat oven to 400 degrees and grab a 9x13 baking dish.
Take a Lumacone in your palm, and fill with the meat/cheese mixture. (about 2 TB)

Pour 3/4 cup Arrabbiata sauce into baking dish to coat the bottom.

Place the stuffed shell in the baking dish and continue stuffing more shells until dish is full.

Cover stuffed shells with remaining Arrabbiata sauce

and sprinkle with Grated Pecorino Romano.

Bake in oven for about 30 minutes – The cheese will begin to melt and some of it will brown.

Serve with more Pecorino Romano sprinkled on top and Enjoy!!!

And now, I am just as stuffed as the Lumaconi and moving at about the speed of a snail myself. But I am not angry, on the contrary, I am happy as a clam. LOL

Mangia!!
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Pizza with Pizzazz - Pesto Pizza with Artichoke, Mushroom & Garlic Stuffed Green Olives

Just in case no one has noticed, from the myriad posts preceding this one, such as:

Eggs-periencing Divinity - Pizza alla Eggs Benedict
Of Pizza,Things and a Canceled Trip to Palm Springs
Pizza With a Peel
Move Over Bagel, Now There's Something Flatter - "Bagel and Lox" Pizza
A Plethora of Pizza
Food Forward - Roasted Potato and Pancetta Pizza
I'm so Dizzy, My Cheese is Spinnin' - Mozzarella Mania Part 3

I LUV Pizza. Not Pizza Hut, Not Domino's, Not Round Table, Not even Shakey's (Are they even around anymore?). I LUV Homemade pizza. And while I am usually a stickler for homemade crust, for you must start with a good foundation, as well as trying to use the freshest ingredients possible... right down to making my own Mozzarella and growing San Marzano Tomatoes and Basilico Nepolitano (Basil from Napels) for Pizza Margherita. I am not above using the Trader Joe's Pizza dough from the refrigerator case or using a good pesto from a jar (as long as it's made with Pine Nuts and Olive oil instead of Cashews and Canola/Soy oil).

Thus was the case this evening, for it has been a somewhat stressful and sleepless week (more on that in another post), and now it's so hot in my apartment that I am considering just setting out my pizza stone out on the counter and letting it come to room temperature for Pizza Cook-age. OK, MAYBE I am exaggerating a little bit... in all honesty, not by much. Be that as it may, I am tired of waiting to make pizza, so I am heating my stone up to 550 degrees, ther by raising the ambient temperature of my kitchen to 642 degrees... And I will enjoy my pizza, right before I have heat stroke. HA!

This whole pizza is the product of either a package, a can, or a jar, well, that is aside from the mushrooms. All items, even the Pecorino Romano, were purchased at Trader Joe's. Now I am not saying that it takes the whole jar, after all, you need to be the judge about how heavy you want your toppings. This is a very personal choice, and part of the reason that there really isn't a recipe for pizza. The inevitable fact is, though, that all these jars/packages/cans will have to be opened, so I am simply referring to them as a whole.

Pesto Pizza

1 pkg Trader Joe's Pizza Dough
1 jar Pesto Genovese
Cremini Mushrooms
optional - 1 jar Roasted Red Peppers, sliced
1 can Artichoke Hearts, drained and sliced in half
1 jar Garlic Stuffed Green Olives, drained and sliced in half, maybe in thirds
optional - 1 jar Sun Dried Tomatoes in Olive oil
1 Pkg Shredded dry Mozzarella (Which I forgot to put in the picture)
Pecorino Romano, grated or shredded
Cracked Black Pepper

Divide the dough into 2 small rounds, and roll fairly thin.
Coat a peel with corn meal and lay rolled dough on top, jerk the peel to ensure the dough will slide.
Spoon on Pesto and spread to within 1/2 inch of the edge.

Sprinkle with Pecorino Romano for a base.


Add Mushrooms and the optional Roasted Red Peppers (I was out, darn it), then sprinkle lightly with Mozzarella.

Lay down Artichoke halves (stems toward the center) and Olive halves,

then sprinkle with more Mozzarella and top with Pecorino Romano.

Hit it with some Cracked Black Pepper.
Slide onto a heated pizza stone coated with cornmeal and bake for 10 minutes.
Remove pizza and let sit for 5 minutes for the cheese to set.

Slice ----
and enjoy!!

I know I sure as heck did, even in the sweltering heat... The idea for this came from a skillet pasta dish I use to make using Rotini. It was such a great pasta dish; in fact, I made it for my parents during one of their visits to San Diego, and got them hooked on it. This is the first time I have combined these flavors for a pizza, but it definitely won't be the last... LOVED IT!!!!

Mangia!!
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Of Pizza,Things and a Canceled Trip to Palm Springs

Well, I hate to disappoint everyone, but I didn't get to go to Palm Springs. My radiator had an issue about 2 freeway exits away from my apartment. It's in the shop now, until Monday afternoon. Thus the only pizza that was made Saturday night was mine. (sigh) Oh well, it was still tasty, even if I was a little depressed about not going... (stupid car).

I also ended up having Pizza for breakfast Sunday morning. My very first "Sweet" Pizza. Then, luckily, one of my friends came to my rescue and helped me eat Pizza this evening. So now, that is 4 down, only 4 more to go... Whew!

Saturday night, I had decided that I would console myself by wandering through my container garden again. There's not really a whole lot to harvest yet, it's still pretty early, but I did manage some more squash blossoms. This made me think of a garden pizza, so a jar of Roasted Red Peppers, and a can (not marinated) of Artichoke Hearts came out of the pantry. Then I grabbed a Leek and some Crimini mushrooms from the refrigerator. Voile!

Garden Pizza
(although not necessarily from my garden)

As with most pizza, there really is not a recipe, past the dough. I always wing it, and just try to keep everything a little on the light side, to make sure it cooks properly, and the crust does not become soggy. This is part of the appeal of pizza, it is complete free flowing creativity. The dough is simply your canvas. So allow me to paint you a pizza.

Roll or press out the dough, and move to a corn floured peel. (mine are never actually round)
I chose olive oil for a base this time...

Layer with a little Parmigiano-Reggiano or Pecorino Romano or Grana Padano (your choice of grating cheese) but just a little.
Sprinkle with Leeks

Add mushrooms and Roasted Red Peppers

Add Artichoke hearts and your first layer of Mozzarella.

Lay out squash blossoms.

Add a final sprinkle of Mozzarella cheese and just a little more of your chosen grating cheese...

Toss it onto your cornmeal covered stone at 500 degrees and bake for 8-10 minutes.
Let rest on the counter for 3-5 minutes before cutting.

I cut mine on the peel now, because I have a wooden pizza cutter, if you have a metal one, remove the pizza from the peel first or you will scar it.

Now the best part... Eat the Pizza... !!!!


I was originally going to do this in 2 separate posts, but time was an issue, and since it is Sunday night, and I have not published the first post yet, I am simply combining them.

After the Garden Pizza of Saturday night, I decided to try my first actual "sweet" pizza. I already had figs, since that was what I had originally went to Whole Foods to find when I came across the Morel mushrooms. I also had Rossini, a blue cheese from the Lombardy area of Italy. The difference between Rossini and oh, say Gorgonzola is that there is an unexpected "sweet" aftertaste. I will admit, that while I find the cheese extremely intriguing, Gorgonzola may have been a better choice here since, for me, the pizza was just a little too sweet. Again, not so much a recipe as a creative process.

Fig and Rossini Pizza with Honey and Mascarpone

It was actually a very simple thing to prepare.
"Sauce" the dough with a light coating of honey.
Place alternating dollops of Mascarpone and quartered figs.
Simply place small pieces of Rossini (or Gorgonzola) on each fig.
Drizzle with a little more honey and bake for 7 minute.

Breakfast of champions!


Then I had pizza again for dinner after walking around downtown today. I called one of my friends in SD, who is a pizza fanatic, and invited him over for a pie. These were more the quintessential meat lovers pizza... A little much for me, but still tasty.

Dry Salami, Pepperoni, Mushroom and Black Olive

Spread Tomato Sauce, sprinkle lightly with Parmigiano-Reggiano for a base coat.
Add Salami and Pepperoni, then sprinkle with dry mozzarella.
Add sliced black olive and mushrooms.
Top with More mozzarella and a little more Parmigiano-Reggiano.
I like to sprinkle mine with a little more Cracked Black pepper.
Bake 8 Minutes.


Mangia!!
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P.S. Oh yes, there will be at least 3 more pizza posts.... It's not over yet... Stay tuned....