Rustica.

I’m going to make this one short and sweet, unlike the recipe below, but I’m all about irony and opposites, so who cares.

I’m going to guess that this is going to be my last post for a while. We are headed to Greece (GREECE!!!!!) on Saturday, and you best believe, I won’t be bloggin’ over there. Plus, I swear I haven’t cooked much of anything lately, and I had to dig into a rough draft of this recipe from like, I dunno, a couple of months ago, to have something to share with you today.

Don’t get me wrong – I’ve made some stuff – but typically it’s a piece of toasted bread, a fried egg, some cheese, and a couple of slices of avocado (you don’t need a recipe and pictures for that, right?!) or maybe a throw-together version of the best thing in my life food-wise, chilaquiles.

We even went to Portland the other week, and camping/backpacking again (first time since the Lost Coast!) this past weekend, and I could probably share some pictures with you, but I didn’t take that many.

Man, I’m slack.

But if I had a little time on my hands, a little snippet of a morning where I could plan a little, I’d totally make this pie again. If I had any veggies in my fridge, it would totally be the way to use them all up, but I doubt a bunch of celery would be all that good by itself…

I’m hoping you do have a little more time at home this week to make this, because I promise it’s totally worth a little bit of preparation. When I made this thing ages ago (or at least it seems like ages), I made the dough the day before, and when it came time to roll that stuff out and stuff the pie, I added every little piece of veggie that I had left into that thing. Lots of cheese, too. It was marvelous, and we ate it for three days straight, which might be boring to some of you, but to me, it was just delightful each and every time.

And with that, adio! I promise to take pictures in Greece, and maybe make some baklava again, or in the least, something with a good Greek olive oil ;).

Pizza Rustica
adapted from Cooking Light, April 2012; serves 8

time commitment:  2 hours, 30 minutes (about 1 hour active time, includes refrigeration of dough and baking time)

printable version

ingredients
crust
7 3/4 oz all-purpose flour (about 1 3/4 cups), divided
1/2 t salt
1/2 t baking powder
1/3 c extra-virgin olive oil
1/4 c water

torta
2 medium red bell peppers
2 T extra-virgin olive oil, divided
1 lb kale, trimmed and thinly sliced
2 T chopped shallots
2 t minced garlic
2 (8-ounce) packages cremini mushrooms, sliced
8 oz part-skim ricotta cheese
2 oz fontina cheese, shredded (about 1/2 cup)
1 oz Parmigiano-Reggiano cheese, grated (about 1/4 cup)
1 T chopped fresh thyme
1/2 t kosher salt
1/4 t freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white
Cooking spray
1 T fat-free milk

instructions
To prepare crust, weigh or lightly spoon 7.25 ounces flour (about 1 2/3 cups) into dry measuring cups; level with a knife. Combine 7.25 ounces flour, 1/2 t salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup olive oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute, and process just until dough begins to form a ball (dough will be crumbly). Turn dough out onto a lightly floured surface. Knead 3 minutes; add enough of the remaining 2 tablespoons flour to prevent dough from sticking to hands. Divide dough into 2 equal portions. Press each portion into a 5-inch circle on plastic wrap. Cover with additional plastic wrap. Chill at least 30 minutes.
To prepare torta, preheat broiler to high. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a ziploc bag and seal. Let stand 10 minutes. Peel and coarsely chop.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add kale to pan; cook 1 minute or until greens begin to wilt. Place kale and bell peppers in a large bowl. Return pan to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 1 minute. Add mushrooms; cook 5 minutes, stirring occasionally. Place mushroom mixture and kale mixture in a fine sieve; let drain 5 minutes. Place vegetable mixture in a large bowl. Add ricotta and next 7 ingredients (through egg white) to vegetable mixture, stirring to combine.
Preheat oven to 375 F.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap one dough portion, and place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place the dough in freezer for 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Spoon vegetable mixture into prepared pie plate.
Repeat with remaining dough and then place over vegetable mixture. Remove remaining plastic wrap. Press the edges of dough together. Fold edges under, and flute. Brush top of dough with milk. Cut several slits in top of dough to allow steam to escape.
Bake at 375° for 45 minutes or until crust is golden brown. Cool 30 minutes. Cut into 8 wedges.

Wild Things

My loving, darling husband has a stupid-crazy-job these days. He works harder than anyone I know (certainly harder than me), and he’s in school two nights a week to get yet another degree so he can work even harder (but hopefully bring in more cash for that B&B he’s gonna buy for me in Napa one day…). I miss him a whole bunch, and those nights we get to watch TV together are extra special lately since there’s not an abundance of them.

This week, we ate veggie pizza together and watched a movie. It was nice.

We watched Where the Wild Things Are, a movie I’ve been wanting to sit through for a while now. It’s relatively short, in movie terms, and perfect for a weeknight. It made me a little weepy, but those movies are the best – the ones that touch you, make you think, and make you relish the good moments. It makes you remember how hard growing up can be, and how in our adult lives we take so many things for granted. I think that little guy took things for granted too, and eventually realized he had to “go home”. His friend, who I assume was an alternative version of him, experiences a similar realization, and the unity at the end of the film was really something. Like I said, weep-worthy.

It didn’t hurt that I got to hear the voice of Sopranos star (the best series ever) James Gandolfini throughout, and it made me chuckle to myself every time I pictured him in strip clubs, NJ gangster-style but then saw him on screen as a frumpy, troubled creature trying to find his way in the world while throwing sticks and pouting cliffside.

For dinner, I made pizza. Veggie pizza. Grilled veggie pizza. Grilled veggie pizza with ramp pesto. That’s more like it, right? You see, I’ve been waiting patiently for ramps since I first used them last year. Wild things in their own right, they are so pungent, so fragrant that, even a year later, I still remember the taste of ramps in the way that I remember the taste of my gramma’s lemon pound cake – it’s always there, though the frequency of consuming it isn’t, and that’s a sad fact.

I whipped up a batch of pesto with my first supply of ramps (ask Jennifer about my excitement when I saw them in the store; I think I embarrassed her), and used some of it to toss with some potatoes earlier in the week. I used a little more on this here pizza, and thank goodness, there’s still plenty left and with that, I made this egg omelet sandwich and still have more. You’d think it was regenerating or something, but it’s not; I’m just really making it last. Plus, ramps aren’t something you need to eat in large amounts, unless you’re hoping the resulting bad breath might keep your landlord or your in-laws, or perhaps even your spouse, away. I don’t have a landlord, I love my in-laws, and as for my spouse, I like to keep him as close by as possible.

Of course, that’s another story when he tries to steal my pizza. Which he did. Try, that is; I tend to have ninja-like reflexes when it comes to my food. Steal it from me, and you’re liable to wind up with a black eye, or maybe a missing finger if my fancy Japanese knife is nearby. Just don’t try it, for your sake and mine. I try to stay out of jail these days.

Although, with pizza that tastes as good as this one, a black eye or missing digit might be worth it. Just maybe.

Got any fancy pizza plans coming up? Share your favorites with us – don’t be shy :).

Grilled Veggie Pizza with Ramp Pesto
Loosely adapted from Cooking Light; serves 4

yes, there are multiple steps in this pizza-making process. but let me tell you a few things: it’s all easy, and three of the four “components” can be made in advance, and in large quantities. the pesto? you just read all the things I’ve done with it already. you can also freeze it in little ice cube trays for later. the pizza sauce? you can buy it, or make a batch that’ll last through 3-4 pizzas. the dough? double the recipe and freeze one for next time – I should have, because I have another pizza recipe up my sleeve for ‘vegetarian month’. once these are made, the pizza comes together in 30 minutes – perfect weeknight fare!

printable version

ingredients
pesto
2 small bunches of ramps, leaves separated from stems/bulbs
1 c grated Parmesan cheese (or other hard cheese)
1/3 c Marcona almonds (or other nut)
1/2 c walnut oil (or sunflower or olive oil)
salt and pepper

pizza dough
2 to 2 1/2 c all purpose flour
1 c warm water, divided
1 packet of active, dry yeast
2 T evoo
1 t sugar
3/4 t salt
cornmeal, for dusting the bottom

pizza sauce
1 T evoo
3 T minced garlic
28-oz can of organic diced tomatoes
1 t fresh cracked pepper
1/2 t salt
1/2-1 t Italian seasoning or other dried spice (parsley, oregano, basil)

pizza toppings
1 baby zucchini, quartered
1 baby eggplant, quartered
1 red bell pepper, quartered
salt and pepper
1 c fontina cheese, shredded

instructions
make pesto.
heat olive oil in large saute pan over med-hi heat. chop ramp bulbs and stems and saute in pan for about 5 minutes to soften. add sauteed ramps, raw ramp leaves, cheese, almonds and a pinch of salt and pepper to food processor and blend. through the top with processor running, slowly drizzle in 1/2 c of oil. will make 1 1/4 cups of pesto. adjust seasoning and sit aside. [can refrigerate or freeze.]

make pizza dough.
Combine water & yeast; let sit for about 5 minutes. By hand or w/ stand mixer (dough hook attachment), combine flour, sugar, salt. Add yeast mixture and oil. Mix until sticky ball forms. Transfer to floured counter and knead until smooth (will probably add more flour as you go because the counter gets sticky and the dough is sticky; add by tablespoons). Total kneading time is 1-2 minutes (you can also do this in the mixer). Put in large bowl that is oiled or sprayed and turn down over to cover with oil/spray. Cover w/ plastic and let rise in warm place (I preheat oven to lowest possible temp, like 100, and then open door to let heat out before putting in; best is about 80 degrees) for an hour, or until about doubled in size. Take dough out, back on floured surface and deflate dough. Roll out to desired shape and dust one side with cornmeal. [alternatively, you can refrigerate dough overnight to let flavor develop. then take out 1 hour before using to let come to room temp, punch down dough, and roll out onto floured surface.]

pizza sauce.
heat olive oil in saucepan over medium heat. add garlic and saute for 1-2 minutes. add tomatoes and their juices, salt, pepper, and spice. bring to boil. reduce to low and simmer for 25 minutes. if you like your pizza sauce clumpy, leave it as is. if you like it smooth (I do, for pizza), blend it in a food processor or break out that handy dandy immersion blender. [refrigerate if making in advance, and if you make a lot, you can can it or freeze it.]

make pizza!
preheat grill (outdoor or indoor). grill eggplant, zucchini, and red pepper chunks until a good char forms. cut eggplant and zucchini into small pieces. place red pepper in ziploc bag for 10 minutes; peel and cut. mix all together in a bowl. plop pizza down onto grill (cornmeal side up) and grill for about 3 minutes; flip and grill 4 minutes. remove from grill.

spread pizza sauce over top of pizza. spread random dollops of ramp pesto around (use ~1/3 c). add mixed veggies, sprinkle with salt and pepper and add cheese. grill for another 4-5 minutes or until cheese melts (if grilling inside, it might help to place under broiler for a couple of minutes unless you like a dark pizza crust). slice into 8 pieces and enjoy!