I have some news. First- my oven after being on strike for two months- is fixed! Which means I can bake again!!! If you hang out with us on Facebook you saw that I celebrated the return of my oven by baking a 3 layer blueberry lemon cake with the most delicious lemon swiss meringue buttercream you have ever tasted. It is the very definition of divine. Cakes take a long time to write up, but I promise to get it posted before next weekend.
In other news, Mr. Fabulous has granted me permission to use his real name on the blog. Why now? Not sure, but I suspect he thinks my title of Mr. Fabulous is just the tiniest bit sarcastic. Who, me? Sarcastic? So I am here to announce he shall, from this point forth, be referred to as Stephen. Not nearly as fun as Mr. Fabulous, but true none the less. You can try to google him, but be warned there are a lot of Stephen Mitchells and I probably won’t tell you which is the right one. He did say that I could not share the kids names, since they are minors and can not consent to an online presence. (hello,facebook? technologically capable grandparents?) I told the kids they could pick pseudonyms, and Little Man said he wants to be known as Fred. I can’t have people thinking I named my child Fred. (sorry Dad) So I am just going to use their nicknames, as I am pretty sure
Mr. Fabulous Stephen doesn’t actually read this blog anyway.
Friday Stephen works late, and it has become pizza and movie night for the kids and I. We usually go get a pizza, but I bought 4 pounds of organic grapes at Costco last week, and it turns out it’s not that easy to eat 4 pounds of grapes before they turn. I love roasted grapes, especially on toast points with goat cheese and honey. This is a play on the same, with some walnuts added in for crunch and a little arugula on top for some nutritional boosting. (Q picked off all the arugula and most of the walnuts) If you use pre made pizza dough this meals come together in 30 minutes or less, (not counting preheating the stone)
Roasted Grape and Goat Cheese Pizza
1 pre made whole wheat pizza dough
6 ounces of goat cheese
2-3 cups of red grapes
1/4 cup toasted and chopped walnuts
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 handful baby arugula
Preheat the oven to 425º. I used a pizza stone and preheated it about an hour. I also let the dough rest on the counter during this time. It doesn’t behave very well straight from the fridge. Toast the walnuts either in the oven, or on a dry pan until they smell fragrant. Usually about 5-7 minutes.
|Q and Poppy “helping”|
Roll out the dough on top of parchment paper, particularly if you are using a pizza stone. For me, this is the only surefire way to get the pizza from the board to the stone. Pizza peels and I are not friends. At all. How the heck are those things supposed to work, anyway? I think they should be renamed “dump pizza on the floor” or “stick to me like glue”. Peel- um.no. If you are not using a stone, I have great luck with buttering a sheet pan and pressing the dough into it.
We rolled out the crust very rustically, mostly because it is easier, but I do really like the look of rustic shapes in baking. Maybe I say that to justify my never quite even cake layers or my thicker on one side crust. But this time, I am blaming it on the kids. They did a lot of the rolling, so rustic was really more of a necessity than a choice.
Top the crust by crumbling the goat cheese, and tossing on the grapes. We used 40 grapes, I know this as Q counted them all. Twice. Sprinkle the walnuts over the pizza, then drizzle with the tablespoon of olive oil.
Carefully move the crust to the pizza stone, and bake for 15 minutes, or until the crust has just turned golden.
Cover with a handful or arugula and drizzle with balsamic vinegar. I was going to impress you with my balsamic reduction drizzle, but I burned it. It would have been nice to have the sweetness on the pizza, but the straight balsamic is just wonderful by itself. Honey would also be divine.