This was made for a dinner party for six, along with two other pizzas. Although the others were great- rosemary and chicken, spicy sausage and red onion, the white pizza was le grand experiment. I had made some whipped cream for a dessert and decided to set some aside and add some truffle oil to it (just a drizzle) for the white pizza base (luckily I don’t like my whipped cream overly sweet and had added minimal sugar!) This whipped truffle oil creme was probably the biggest discovery of the night. Although I didn’t serve them (this time!), I tried some truffle cream on fresh crostini with spicy sausage. Oh.my.
White Pizza with Pear and Walnuts
The pizza was good. I found the crust overwhelmed the toppings a bit (when I find the perfect pizza dough recipe I will post it), as it was a bit bread-y. This pizza would be best served on a thinner crust (a la Terroni, the inspiration).
- 1 thinly sliced pear
- finely grated Parmesan for the base, topped with larger curls
- loosely broken walnuts
- fresh sage
- black pepper
- whipped cream
- truffle oil
Cook at 450 for 15 minutes.
I also could use a pizza stone.
These bad boys were divine- very flavourful and easy to make. The most time consuming (but fun!) part is assembling the rub- many ingredients but well worth it!
Ingredients for rub:
- 2 tablespoons fresh ginger
- 1/4 tsp cayenne
- 2 tablespoons brown sugar
- 1/2 tsp cinnamon
- 1/4 teaspoon ground clove
- 1 tsp paprika
- 1 tsp oregano
- 2 tsp black pepper
- 1 tsp salt
- zest of 1 lime (plus juice)
- 1 cup OJ
Rub generously with spices and cook covered in the juice for 1.5 hours at 350 and then uncovered for another 1/2 hour. The rub creates a lovely nuanced crust, at once sweet, gingery, savory, peppery and citrus-y. Ta da! So easy.
I served the ribs with salad, quinoa and baked sweet potato rounds. I drizzled the potatoes with fresh lime juice and topped with black pepper (sweet potato with lime is a fantastic combo. Try it!
Avocado and Chocolate Pudding
I’m not huge into baking or sweet things, nor do I make desserts very often, however, this was one of my recent favourites! I kind of made it up with the inspiration of something I saw online. The original intent was to top it with whipped cream and more berries, but they looked so nice at this stage that I decided to quit while I was ahead (truthfully it tasted better with the additional cream, so next time I will work it into the final “design”, instead of serving it on the side). Luckily, my best friend who lives in Holland brought back some of those awesome caramel-wafer-waffle cookies which were amazing dipped into the fresh whipped cream.
If I knew last night I’d be starting this blog the very next day, I would have at least taken some better photos!
Due to popular demand (or at least said best friend):
( makes 6 servings)
- 4 small avocados
- 2 bananas
- 3/4 cup raw cocoa
- 2-3 tablespoons agave syrup
- some whipping cream
- some sour cream (more sour cream than whipping cream- did not measure, sorry! Just enough to achieve a nice consistency in the food processor)
- 1/2 tsp cinnamon
- 1 teaspoon sea salt
- 4 small cap-fulls of vanilla extract (the real stuff)
Garnish with fresh berries and pear.