Stand Up for Your Coworkers

Tonight was pizza night. That means that I make pizzas completely from scratch for my girlfriends, we have a little wine, we sit on the porch, we catcall to the guy-with-out-a-shirt-on across the way, we probably offend the little-baby-upstairs-trying-to-go-to-sleep with our language, and we chat about work.


Tonight while I cooked, I learned that I'm not the only one who takes shots from clients/bosses/cohorts that are quite clearly untrue while the people who can correct the accusation sit silent. Not a great story to go along with my blog, sure, but people?!?! CIRCLE THE WAGONS AND HELP OUT YOUR COWORKERS. Consider this: the people who take shots like this are probably doing a great job which makes them targets, and when you don't stand up for them, you alienate yourself from the....so when they're bosses some day, you'll be the one not getting a promotion! Actually, I'm going to make this rule number 7.

I've posted the recipe for this pizza crust before, but it's important enough and loved enough to be worth posting again. I'm also going to share some favorite combinations of toppings and an amazing dessert (yes!).
PIZZA!
2 c. unbleached white flour
1 c. whole wheat flour
1 pack active dry yeast
2 tbls organic honey
4 tbls extra virgin olive oil
1 tsp salt
1 cup warm water
Add yeast to warm water in a bowl until combined then mix together with the flours in a large bowl. Mix in the salt, honey and olive oil. Knead the mixture a bit and set aside in a covered bowl to rise for 30-60 minutes. Once crust has doubled, divide into three equal portions. Work and/or roll each portion into a very thin crust. Really. It should take a few minutes to get it this thin. It should cover a 14-15 inch diameter pan. Place onto a pizza pan and bake until golden brown at 375-400 degrees about 6-8 minutes. Add toppings and cook at 375 degrees until all toppings are hot and any cheeses are melted, about 8-10 more minutes.
Mega Mushroom Pizza
1 cup sliced mushrooms (portabella, shiitake, oyster)
3/4 cup arugula leaves
1 tbls white truffle oil
3/4 cup shredded part-skim mozzarella
1/4 diced fresh mozzarella
1/4 cup shredded Fontina cheese
2-3 tbls shredded parmesan cheese.

White Pizza Base:
2 cloves garlic, minced
1/2 cup part-skim ricotta
1/4 cup olive oil

Mix together olive oil, truffle oil, ricotta, garlic, making a paste (this is a white pizza base with truffle flavor). Brush paste onto cooked pizza crust. Sprinkle mushrooms and arugula over paste. Sprinkle cheeses over vegetables. Cook at 375 for 8 minutes or until cheeses are melted.

Margherita Pizza
1/4 - 1/2 cup marinara sauce (homemade or canned will work)
1/2 cup shredded part-skim mozzarella
1/2 cup ciliegine* mozzarella (slice ciliegine in half for better melting)
1/2 cup fresh basil leaves, chopped
1 cup thinly sliced Roma or Campari tomatoes

Spread marinara on cooked crust. Arrange tomatoes, basil and ciliegine mozzarella atop sauce. Sprinkle with shredded mozzarella and shredded parmesan. Bake at 375 for 8-10 minutes or until cheeses are melted and slightly browned.

*This is a shape fresh mozzarella is sold in - think small, marble-sized spheres.

Serving up the Yummies!

Antipasti Pizza

1/2 cup Marinara sauce

1/4 lb very thinly sliced prosciutto, chopped

1/4 cup red bell peppers, chopped

1/4 cup green bell peppers, chopped
1/2 cup sliced red onion

2 tbls olive oil

1/4 cup crumbled chevre (goat cheese)

3/4 cup shredded part-skim mozzarella

Carmelize onion in olive oil by heating over medium low heat about 15 minutes, stirring occasionally. Spread marinara over cooked pizza crust. top with prosciutto, bell peppers, red onion and chevre. Sprinkle shredded mozzarella over the veggies. Bake at 375 for 8-10 minutes or until cheese is melted.

Spinach Artichoke Pizza

1/4 cup White Pizza Base (see above)

1 cup fresh spinach leaves
1/4 cup minced artichoke hearts

1/2 cup shredded part-skim mozzarella

1/2 cup shredded Fontina

1/4 cup shredded Parmesan

Spread white pizza base over cooked crust. Top with spinach and artichoke hearts. Sprinkle cheeses atop vegetables. Bake at 375 8 minutes or until cheese melts.

Balsamic Berries with Marscapone Cream

2 cups fresh strawberries, sliced 2 cups fresh blackberries (thanks to Leigh for bringing the fresh!)
1/2 cup aged* balsamic vinegar
1/4 cup sugar
1/2 cup marscapone cheese
3/4 cup part-skim ricotta cheese
2 tbls lemon zest
3 tbls honey
fresh mint (optional)



Mix together vinegar and 1/2 of sugar. Heat over low heat until liquid steams. Cool. Pour over berries and allow to sit 15-20 minutes.. In a separate bowl, whisk together marscapone cheese, ricotta cheese, lemon zest, honey and remaining sugar. Serve berries topped with marscapone cream and garnished with mint leaves.

*Regular balsamic vinegar will be too tart. Buy the aged!