A passion for food + fashion

Playoff Pizza

In Food on May 17, 2009 at 9:51 am


We just got back from Larchmont Farmer’s Market, where we ran into our friend Hugh. We picked up some overpriced, but super-fresh ling cod, as well as asparagus to throw on the grill tonight, and Hugh was debating vine-ripened tomatoes to put on a pizza. He also had a 2-lb octopus in tow—he got the last one—so we’ve put our name on one for next weekend. But back to the pizza, I’m guessing a lot of us will be leaning that way today what with the Lakers and Celtics games (please, PLEASE, a rematch in finals????). A reminder about that awesome fresh pizza dough from Whole Foods! Here’s our current favorite combo—long-cooked broccoli, fresh ricotta and cracked black pepper. The long-cooked broccoli is dripping in olive oil, so no sauce needed. 

Note: The broccoli takes a couple hours to slow cook, so start this early and be sure to make double—it’s great with scrambled eggs and feta on toast or alongside a pork chop.

Also, be sure to let the dough sit out at room temp for a few hours to double (or triple) in size. It results in crispy, flavorful thin crust.

  1. Want to know what else is super delicious. Long cooked chard in the style of long-cooked broccoli. Cook the stems (sliced like you would celery) along with the onions. then just do the rest. Takes much less time, too–about 30 minutes max. What time should I come over for my pizza!?

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