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| Zucchini & Red Onion Pizza with Herbed Cheese Spread |
Every once in a while, like on a dark, dreary Saturday, I can get a little...manic. I may make, say, six different pizza doughs, three different pie crusts, a quiche, you know, get way ahead of myself, my weeknight dinners, desserts, even holidays. I figure its one-third experimenting, one-third consolidating and one-third procrastination? I like to tell myself that its the ultimate in preparation, but really, 17 pizza doughs, pie crusts and quiches of various flours and textures is meant for the Duggars and all 19 kids and counting, not me.
Well, after the rain finally stopped and the windows were thrown open, one of those balls of dough would have come in handy this weekend, as John and I decided to crank up the oven and enjoy a long overdue pizza night. During the winter we often had Saturday pizza nights; I would get all the ingredients and pans set up and John would get to work kneading, throwing and cooking up a pie with toppings like burrata cheese from Trader Joe's to fresh squash blossoms from local farmer's markets. No recent manic moments lately on my end (also long overdue though, so stay tuned), therefore we had no dough, so I decided to experiment with a different recipe. We knew the toppings and cheeses we were going to try, but it was the crust we weren't sure about. Thin and crispy, the kind that shatters even as you take hold? Or soft and doughy, with big air bubbles, sliced large and floppy? I realize Jacques Pepin is a frenchman, and perhaps that was our first mistake, but his La Methode recipe looked quick and easy (really all that matters the hungrier one becomes) and we just went with it.
