Saturday, August 13, 2011

Pizzalicious: Weekly Wal-Lah

     I once went through a phase where I ate Totino's Pizza about 4 nights a week for almost a month straight. I kid you not. That was a few years ago, but now-days I still crave pizza about 3 times a week. We try to change it up between different frozen brands, and Patrick has become extremely talented at making his own versions of New York and Chicago style home-made pizza, down to mastering the use of our Kitchen-Aid mixer for his on dough. With these things in mind, it's not often that I actually craft my own pizza together, but this time I did. . . . . . . . Kayla style . . . . . . .

Dish #1 Munch and Crunch Guacamole and Chips: Pre-heat the Canola Oil in your Fry Daddy to no less than 350F. Slice a stack of white corn torillas into 8ths and drop into grease until chips floating, golden brown and hard. (If the tortillas are dropped in before the grease is hot enough, your chips will curl up and fold up. You will not be happy.) Scoop chips out of grease and place in napkin covered bowl, season with Sea Salt and Uncle Julio's Chip seaonsing if availible. Continue this process until you have desired amount of chips. (This is the only kind of tortilla chips consumed at our house. It's way cheaper, tastier, and they keep for a long time without becoming stale if stored in a plastic container.) Next, de-skin and de-seed a few soft avacados and place in blowl. Drizzle with lime juice and olive oil, then sprinkle in Garlic Salt to taste. For a bit of a kick, add a few drops of Louisiana hot sauce (be very careful if you use Tobasco instead, because it is salty and it may easily overpower the flavor with sodium).

blistered skin
Dish #2 Mildy Peppered Cajun Shrimp and Veggie Pizza: Pre-heat oven to broil. Clean and place whole Pablano pepper in baking pan and place on bottom rack of oven. Cook until skin blisters, turn and repeat. When all sides of pepper are blistered, take out of oven and cover pan with foil while pepper cools. (This will loosen the skin from the meat of the pepper. This next part will thrill all you weirdo skin peelers out there.) When pepper has cooled, peal off the outter tough skin. You'll be left with a tender juicy pepper, remove stem, and slice remaining pepper into pieces (don't worry about the seeds, this pepper is smokey flavored. It's not spicy.)

after peeling the skin
Clean, slice and sautee orange bell pepper, yellow bell pepper, red bell pepper, green chile pepper, and mushrooms in cast iron skillet with olive oil, fresh minced garlic, and dried oregano; then place in bowl and set aside. Use same skillet with left over juices and seasoning to cook the shrimp (I used a bag of cleaned and deshelled frozen shrimp, but you can do it the hard way if you like).

Season the shrimp with Old Bay Seafood Seasoning, cook until done, then place in bowl and set aside. Cut bacon and onion into small peices and cook in non-stick skillet until bacon crispy, drain grease.

Place pre-made thin crust pizza of your choice on greased pizza pan (I prefer Boboli), apply thin layer of Tomatoe Pesto, a thin layer of Marinara Sauce (Newman's Own is the best!), and then sprinkle desired amount of artichoke hearts and fresh basil leaves.

Cover with Mozzerella cheese, thinly sliced Roma tomaotes, halved yellow grape tomatoes, sauteed peppers, pablano pepper, shrimp, and bacon. Pre-heat oven to 450F, place pizza in oven until crust golden brown.

Wal-Lah! It will be crispy, fresh, and filling! Slice, top off with graded parmesean, and dig in!

P.S. Don't worry if you have left over sauteed peppers. You can use them this week to make gyro's, tacos, quesedillas, or even another pizza!!!!

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