Mmmm, rustic!
I made mine pretty much upside down, both from how I would usually make a pizza, and from what is written on My Year on the Grill, but he did mention that the pesto could go top or bottom, and putting it on the top would have changed the flavour of the pesto. My pesto had a very sharp flavour from the garlic, so I thought I'd put it on the top. Here are my assembly photos - I didn't take a photo of the onions by themselves, as dark onions in a black pan wouldn't have photographed well. Plus, I forgot. ;)
Just spinach
Add a little tasty cheese
Some shredded roast chicken
Those crazy onions (so sweet!)
The capsicum pesto layer
A touch more cheese because I can't help myself
I even had leftover chicken and pesto, so I mixed the two together and froze them for a pasta sauce someday down the track. (The chicken will be fine as long as I thaw it properly and cook it through again)This pizza was nice, though I'm not sure if I'd make it again. Miss Four reaffirmed my position as "The Best Cooker Ever" but it was far too sweet for my liking. The sugar on the onions is probably what tipped the scales for me. Still, if you want a gourmet pizza, that passes muster by children, this'll do it. Plus, you know, the vegie thing!
Go and visit My Year on the Grill, he has some crazy awesome recipes, especially these Cashew Butter Truffles that would have been this Taste & Create entry, only I knew if I made them, I'd eat the whole batch myself.
1 comments:
Wow, that is a loaded pizza! A veritable heap of toppings. Looks delicious!
http://edanacooks.blogspot.com
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