Friday is just around the corner and for us this means it will be Pizza Night.
This is the day we create our own homemade pizza and match a wine to the pizza of the day.
Well, this is not an ordinary pizza, as our home is gluten free. Trying to find the perfect pizza dough is quite the challenge. I tried making a gluten free pizza dough with some luck and alot of ingredients later, but decided against this route. Now we are using Bob's Red Mill Flour, it is pretty good, but I am going to venture on my own to find the right dough recipe that is gluten free. I'll keep you posted.
Last week pizza night ended up being on Saturday night. With Saturday being Bordeaux release day I ran out of time to buy ingredients, so I used what we had in the fridge/freezer
Pizza a la kitchen (see photo below)
The ingredients were simple: Pesto, oven roasted tomatoes (from our garden), artichokes, black calamata olives, blackened shrimp, and goat cheese. The pesto was made from basil grown in our garden. If you have never made pesto I highly recommend giving this simple sauce a shot.
Pesto Recipe
- 3 cups Basil leaves, roughly chopped
1/2 Cup Slivered, Almonds or Pine Nuts or Walnuts (toasting will add more flavour)
3 Cloves Garlic, roughly chopped
1/4 Cup Grated Parmesan Cheese
1/2-3/4 Cup of Olive Oil
- 1 teaspoon Fresh Lemon Juice1/2- 1 Tsp Sal
- 1/2- 1 Tsp Pepper
I like to use the pestle and mortar; more work but the outcome is fantastic.
For ease I will adjust recipe for use of a food processor
1. In the bowl of your processor put garlic, basil, and almonds (or nut of choice). and Lemon Juice. Pulse until uniformily chopped, stopping to scrape sides, as necessary.
2. Add Parmesan Cheese, pulse to mix in and Scrape down sides
3. Measure out 1/2 cup of Olive Oil, while running processor slowly stream oil into bowl, stopping at the right consistancy and using an additional 1/4 cup in needed.
I used the pesto as the base sauce for my pizza, but the pesto can also be used in pasta, grilled meats, a spread for sandwiches. You can also freeze the pesto sauce in ice cube trays or in muffin tins. IF FREEZING DO NOT ADD CHEESE, add the cheese when ready to use. Remove frozen pesto from tray or tins and store in ziploc baggies in your freezer.
Wine we enjoyed with our pizza,
Joseph Faiveley Borugogne Pinot Noir 2007 - Burgundy
Colour - Black Cherry Red; Nose - Cherry, earthiness, a hint of barnyard; Palate - Black Cherry, some oak, light tannins, great acidity; Light Bodied. We enjoyed Pinot Noir for the price point of $19.99. I will add this wine to my list of, best-value-wines! BC Liquor Store - SKU 142448 (Click on link to view site)
Ciao!
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