I blame the current streak of continuing to cook and create in the kitchen entirely on Betty. It’s her fault; I think she wears that accusation proudly.
The things we’ve been dining on aren’t exactly Betty-style recipes (but they’re D-approved, so that counts for something). Yet, apparently when I open and read a cookbook, suddenly my hands start chopping and the water starts boiling, the seasonings just jump right in, and minutes later we have something worth calling a meal!
Yep. It’s that easy.
The first example of this happened on Saturday night, when I had a few hours to myself at home and a lot of ingredients that needed some attention. See: Roasted Cauliflower & Leeks with Arugula Pesto.
Next up: filling the it’s-been-too-long-since-homemade-pizza! void.
Sautéed Mushroom, Fennel & Cherry Tomato Pizza
1/2 fennel bulb, chopped
1 c sliced mushrooms
1/2 c cherry tomatoes, halved
1 Tbsp olive oil
Marinara / Pizza Sauce
Shredded Mozzarella Cheese
Freshly grated Parmesan Cheese (optional, but recommended!)
Dried oregano (or fresh, if you’re fancy)
*We used the garlic & herb dough from TJ’s. Two thumbs up!
Always leave fresh dough out for 20-60 minutes before rolling and forming into something resembling a circle. It’s much easier to work with when it’s at room temperature.
Preheat the oven according to the dough’s needs – in this case it was 425* (if I remember correctly). Meanwhile, prep the veggies (chop, wash, rinse) and heat the oil over medium in a sauté pan. Start with the fennel, and add in the mushrooms after 2-3 minutes. Season with salt/pepper to taste, and dried oregano. Stir frequently to prevent burning; sauté until they’re both softened. For the last minute, add in the cherry tomatoes.
Roll out the dough, top with sauce and shredded mozzarella. Add a generous layer of the fennel, mushroom & tomato mixture. Top with freshly grated parmesan. Bake for 8-9 minutes (or until dough is cooked through and the cheese is melted).
The “licorice-onion” takes a mild flavor turn when cooked and mixed with some friends. The combination of these three, plus the bonus of sautéing to get the best texture out of them all was a complete success. We dined happily!