Eat to the Beat: Nacho Pizza & The Beatles

Friday, October 5th, 2012

 

The song: “Blackbird” by The Beatles (lyrics)

The foodstuff: Nacho Pizza

The connection: Straight from the Blackbird Pizzeria specialty pizza menu.

 

Nacho Pizza, a la Blackbird (0003)

 

Of all the specialty pizzas offered by Blackbird, it was the Yukon pizza I most wanted to make. But been there, done that! – and, since one of my Vegan MoFo goals is to try all new recipes, I settled on the Nacho pizza instead. Avocados, jalapenos, caramelized onions, Daiya cheddar cheese – do I have your attention, vegans?

Since I’m kind of a baby when it comes to hot foods, this pie was all Shane’s. (I got my own Daiya cheese pizza, with fresh tomatoes and black olives – may favorites! – so no worries.) Though he’s never before had avocados on a pizza (we’re not a big avocado family, don’t ask me why), he proved an instant convert. The avocados offered more volume per slice, while the sweetness of the caramelized onions complemented the spicy jalapenos. And who doesn’t love Daiya cheese?

He’s a moderately spicy kind of guy – when we buy jarred salsa, he goes with medium – and reports that one jalapeno (with two to three rounds per slice) made for a hot enough pizza without going overboard. If you’ve built up a greater tolerance, try two (or even three, dog help ya). The more you know!

 

Nacho Pizza, a la Blackbird (0028)

 

Nacho Pizza

(Inspired by the Nacho Pizza at Blackbird Pizzeria.)

Ingredients

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C) [Optional: sub in 1/2 cup of plain soy milk; this gave us a slightly thinner crust.]
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

…for the pizza

2 large onions
2 teaspoons olive oil and/or margarine
a dash of salt
1/2 teaspoon sugar (optional)
1-2 avocados, peeled and sliced
1-2 jalapenos, cut into rounds
Cheddar Daiya cheese
Red pizza sauce
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

Directions

1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. At least an hour before you’d like to start making the pizza, prepare the caramelized onions. (Alternately, you can prepare them ahead of time and store them in the fridge.)

Peel the onions and remove the top and bottom ends. Cut each onion in half, then slice lengthwise to the desired thickness. Coat the bottom of a large sauté pan with olive oil (about two teaspoons) or a mix of olive oil and margarine. Bring to heat on medium-high; when the oil is hot (but not smoking), add the onions, spreading them out evenly in the pan. Reduce the heat to medium and cook for about ten minutes, stirring occasionally. Add a dash of salt and, if desired, a tiny bit of sugar to aid in the caramelizing.

Cover and cook on medium-low for another 30 minutes or so, stirring occasionally so as to prevent the onions from sticking to the pan. If they begin to dry out, add a splash of water. As the onions cook down, you may want to reduce the heat to low; you’ll also need to stir the onions more often near the end of the process. If necessary, add a little extra olive oil to prevent them from sticking to the pan. The onions are done once they reach a rich, brown color. (See, e.g, this or this.)

3. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F. Spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

4. Add your toppings: pizza sauce, followed by the cheddar cheese, caramelized onions, jalapenos, and avocados.

5. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

6. Enjoy!

 

Nacho Pizza, a la Blackbird (0036)

 

On another note, check out this awesome tee I scored for just $2 on my most recent trip to Goodwill.

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The pizza is really a book.

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Let me repeat: THE PIZZA IS REALLY A BOOK!

I wonder if the book is hollowed out and stuffed with another pizza, Inception styley? A pizza within a book within a pizza within a book within a bowl of mac & cheese? Who knows! Just throw a dog in there and this is my idea of heaven.

It’s a kid’s shirt, but a large, so I can just barely squeeze my person into it. Works for me!

 

veganmofo 2012
Eat to the Beat

white space

good will hauling *

Saturday, June 9th, 2012

Yesterday’s Goodwill finds!

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2012-06-08 - Today's Goodwill Haul - 0012   2012-06-08 - Today's Goodwill Haul - 0015

For $75 and some change, I got:

– 6 books (Body Double and The Keepsake, both from the Rizzoli and Isles series by Tess Gerritsen – I can’t believe those weren’t scooped right up!; The Boleyn Inheritance by Philippa Gregory; Ladies of Liberty by Cokie Roberts; Wanderlust: Real-Life Tales of Adventure and Romance, edited by Don George of salon.com; and Night of the Howling Dogs by Graham Salisbury);

– 6 plates (including some adorable plastic kids’ dinnerware: Hello Kitty, Scooby Doo, and Winnie the Pooh);

– 6 ice cream bowls (or rather, six teeny tiny dishes that I’ll pretend are ice cream bowls);

– 1 Pyrex baking dish (because you can never make too many brownies at one time!);

– 1 bread machine, circa 1998 (we already own one, also from Goodwill, but the pan is beat and we can’t find a replacement – boo!); and

– 22 t-shirts. I know, right. TWENTY-TWO T-SHIRTS. You can tell that I don’t go clothes shopping very often.

And I guessed the total! (Minus the change, but who does that? No one. No one guesses change, that’s who.) I RULE. **

We were also tempted by an enchilada maker, but passed ’cause we weren’t sure how much use it’d get. They’re easy enough to make in a skillet, right?

The closest Goodwill is ~ a 45-minute drive from our house, so unfortunately I don’t make it there very often. Shane and I just happened to be in the neighborhood, running some errands, and we had five bags of clothes and knick knacks & what-nots to drop off, so there you go. Definitely the longest stop of them all.

And now if you’ll excuse me, Rennie cannot wait to give the bread machine a whirl.

2012-06-08 - Today's Goodwill Haul - 0016 [flickr]

(Pssst, don’t tell her, but we also bought a pool raft at Target. SO I CAN TAKE HER SWIMMING WITH ME! Best mom in the world, I am. Or the worst, depending on your pov.)

* Shane’s idea of a post title. So many regrets. So. Many.

** Then again, a number of the dishes I purchased were displayed in fours – but seeing as I only needed one of each for my not-so-gourmet food critic photography, that’s all I took. That’s right. I AM A SPLITTER OF SETS. The vilest of creatures. The reason why you have six vintage Demitasse teacups but only five matching saucers. THAT person. Seriously, I should be shot on sight.