Now I’m not one to post a lot of pizza recipes. I figure that pizza is kind of an essential in life and that most of you already know how to make it or bake it, but most especially, eat it. When the kids were home we tended to eat Bobolis probably once a week. Probably on a Sunday night. Probably because they were easy and deliciously good. Just like these na’an breads which when placed on the grill to bake, keeps the kitchen from getting hot. I mean, we don’t have ac, just a swamp cooler, which works pretty good except when it is sweltering hot.
Speaking of sweltering hot…Phoenix was hot. Yeah, you know-a dry heat. Well baby, I don’t care what kind of heat it is, anything at 109 degrees is hot. And put yourself in a garage packing boxes and it is even hotter. Luckily, my folks have a pool so my sister in law and I took a break and jumped in. It felt good, but even it could have been cooler. We worked our butts off, (even though mine is still there) and hardly made a dent. This is a huge process and we are just starting to get organized. I told my mom to figure on taking only one out of three items, but I’m not sure she is buying into this concept, which will probably mean sorting out on the other end, too!
To tell the truth, I came home exhausted. I’m sure some of it is because it is hard to go back to having parents again. You know what I mean, don’t you? I must watch what I say, because my parents actually read my blog! So I will let you read between the lines or below or on top, but I just want my parents to know that I am always available even if I am a plane ride away. The phone is even closer!
The highlight of the trip wasn’t deciding what furniture went where or to who. The highlight came on the last morning I was there. Man, Diane, you are going to be bummed that you missed this. Look what was at my parent’s front entry? Look again. Yes, a bobcat for those who don’t know. And before I scared it running to get my camera, it was nursing three kittens. Before that, one was laying in the tree, just like at the zoo and the other was sleeping on the ground, while Mama Bobcat was on the other side of the wall. We didn’t know there were three, until we saw them nursing.
But back to pizza, because I don’t know what’s for dinner tonight. I expect it will be something that begins with the letter “P”, because that is usually what I cook when there is nothing in the house. And Manservant did not maintain the refrigerator – or the floors- for that matter; but the dog is still alive. I am eternally grateful. And actually he did start decluttering his office and I am quite proud of him. Keep up the good work, honey. No reason to stop now!
So before I get to something pasta, I’ll give you something pizza. This is a perfect dish to use that truffle oil on that you have lurking in your cabinet or fridge. (It should be in the fridge!) You know the oil you bought because everyone says it is so good and then you couldn’t figure out what to do with it? Well, this is what you do with it! I also use it on popcorn with parmesan cheese, scrambled eggs, roasted potatoes and roasted chicken. It is that something extra that no one can quite put their finger on.
Buy a good brand. I am lucky enough to find mine at a Middle Eastern market and it is not so expensive. It reeks of truffle and so many don’t. Many are processed and only put the essence of truffle in. You want truffle in this oil. I believe the one I use is a combination of both. I also use truffle salt that I buy at Savory Spice. This is great stuff, too. If you don’t have either, this is still good pizza. Just use a good olive oil and a sprinkle of flaky salt on top at the end. The important thing is just to grill this pizza and enjoy. After all, that’s what pizza’s for, right?
Grilled Wild Mushroom Pizza
Yield: 2-4 servings
1 T olive oil
1 T butter
1/2 c chopped onion-white or red (You may saute these with the mushrooms or sprinkle some raw onion on top after they are grilled.
8 oz baby bella mushrooms – cleaned and sliced
3.5 oz fresh shitakes – cleaned and sliced (Feel free to use some dried reconstituted ones along with some porcinis, if you have them)
1/2 c freshly grated Parmesan
4 oz goat cheese
4 T truffle oil
Fresh chopped parsley and chopped green onions for garnish
2 na’an flat breads
Heat olive oil and butter in a medium skillet. Add chopped onions and saute until softened. Add mushrooms and saute until mushrooms have released their juice and the pan is dry- about 5-10 minutes.
While mushrooms are sauteing, start preheating your grill. Heat it to medium and oil the grate. Brush each na’an with 1 T truffle or olive oil. Sprinkle each with about 1 1/2 T of Parmesan. Top each with 1/2 of the mushrooms. Top each with 2 oz of goat cheese. Turn preheated grill down to low. Place na’an pizzas on oiled grill grate. Grill covered for about 10 minutes or until sufficiently browned. Watch carefully for hot spots on the grill, so that your pizza doesn’t burn. You don’t want them to cook too fast so adjust your grill accordingly. They should be golden on the bottom of the bread. Bread burns easily, so watch diligently!
Remove from grill and drizzle each with about 1 T of truffle oil. Sprinkle each with another 2 tablespoons of Parmesan. Sprinkle lightly with truffle salt, if using. Garnish with parsley and onions. I use kitchen shears to cut these each into 4 slices.
Other good things to try:
Avocado Corn Soup
Spinach Salad with Za’atar, Dates and Almonds
Hearts of Palm, Avocado and Orange Salad
Magic Cookie Bars
Quick Chocolate Cake
Za’atar Chicken Flat Breads