Hot Honey Pizza with Roasted Broccoli and Red Onion

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A damn good pizza idea:

Besides the usual dough, sauce, and cheese galore, add broccoli and red onions prepared as you would for roasting them (coated in olive oil, plus s&p). Broccoli florets should be quite small, and onions quite thin, to allow for a short cooking time.

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THEN, make the best pizza topping in the world (discovery thanks to Paulie Gee’s…aka the debatable best pizza in NYC): HOT HONEY. You can be all fancy and buy the official version (which we did at the recent Greenpointers Holiday Market, but, as per my rules, we Cannot Touch until Christmakkuh is celebrated…) OR make your own. Simply combine 3 parts honey to 2 parts hot sauce (unless your hot sauce is ridiculously hot) and mix well. Drizzle over pizza before popping into your oven (at the hottest possible temp).

Pizza is done when cheese melts sufficiently, broccoli is charred but still crunchy, and the edges begin to brown, about 12 minutes.

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We strayed a bit from this basic model by trashing our pizzas up with black olives, yellow peppers, leftover mushrooms (me), prosciutto (him), and of course fresh basil post-oven. None of this was at all necessary, though, and I recommend giving the broccoli-red onion-hot honey combo a chance before letting your fridge leftovers make the rules.

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Ingredients:
Sauce, dough, cheese, broccoli, red onion, olive oil, honey&hot sauce, s&p

Method:
Use your brain, silly! (Or, follow my first pizza post for more specifics!)

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Recipe inspired by Serious Eats and veggie-fying the Hellboy.
Snowflakes by us, proudly 🙂

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Roasted Radish, Blistered Pepper, and Olive Pizza

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Things I’d once assumed crazy and impossible and now know are doable:

  • I successfully only wore 1 pair of shoes (TEVAS iloveyou) for the entire month.
    • Daniel: You’ve been wearing Tevas this whole time?!! Shakes head.
    • Me: hehehehe.
    • Him: Stop googling your sandals at the coffee shop.
    • Me: hehehehe.
      Mom, be so proud.
  • Bike riding from Boston to NYC. My childhood friend Lauren and her lovely manfriend proved me wrong last weekend. Not sure the 180 mile trek is something they’ll try again for a while, but sounds like it was quite the adventure. We loved welcoming them with beer, Thai food, AC, and bagels.
  • Watching all 6 Star Wars movies. Okay, I still haven’t officially completed this one (and in fact fell asleep midway through the first), but I am DETERMINED. It is high time I know what my dorky imeanlovely boyfriend and his friends are talking about.
  • Making sticky dough form the same rectangular shape as the pan you’re putting it into. My mom made pizza all the time growing up, and I had one major success in college, but this was my (our) first Adult pizza-making session. In the middle, Daniel passionately exclaimed “I am never cooking again!” (as he is apt to do in moments of frustration), but then we tried a new tactic and voila pizza making led to pizza eating led to LET’S DO THIS AGAIN NEXT WEEK! An empty threat in the end.

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Roasted Radish, Blistered Pepper, and Olive Pizza

aka Pizza Experiment #1
hand held by Smitten Kitchen’s pizza section in her book or website

  • 2 tomatoes, cut into chunks
  • 1 large clove garlic, quartered
  • ½ t + 1 pinch red pepper flakes
  • 1 T white wine vinegar
  • 1 t sugar
  • 4-5 radishes, cut into thin circles
  • ½ onion, sliced thin
  • 1 small summer squash (yellow or green), cut into small chunks (optional)
  • 1 T olive oil, plus extra for drizzle
  • s&p
  • 2 peppers (I used red but your choice!)
  • dough (I am lucky enough to work at a bakery; my pizza dough came from the day’s baguette scraps. There are a million recipes on the internet to make easy dough, or ask your local pizza guy if they’ll sell you some, or just use the supermarket variety. You can’t really go wrong here.)
  • ¼ cup cornmeal
  • fresh mozzarella
  • black olives, one can (although most were eaten during prep), cut in half
  • prosciutto (totally optional)
  • fresh basil, torn into smaller pieces (NOT OPTIONAL….just kidding. But Seriously, DO this.)
  • olive oil for drizzle (fine, fine, optional).

Sauce

In a food processor, blend tomatoes, quartered garlic clove, ½ t red pepper flakes (or less), 1 T white wine vinegar, and 1 t sugar. Blend until there are no more chunks of tomato left. If you want to be totally anal you can strain it, but ours was more than smooth enough. This sauce is quite runny (don’t expect pasta sauce) but makes a great pizza base layer. As written, it is quite spicy; feel free to taste and spice as you go.

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Roast Radishes

Preheat oven to 400 degrees. Mix sliced radishes, onion, and squash together on a baking tray. Coat in 1 T olive oil and cover with salt and freshly ground pepper. We used rosemary sea salt, but any old salt will do. Roast for about 20 minutes, until radishes are tender and sweet, and onions (and squash) get soft, sweet, and a bit mushy. Set Aside. Turn oven up as hot as it will go to prepare for pizza baking.

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Blistered Peppers

To make blistered peppers, remove grate on top of a gas stove. Cut just the very end off a pepper and spear it with a skewer (or chopstick). Turn one burner to highest flame. Hold pepper in flame (without burning your hand!), turning every so often, until skin gets blackened. This will be a fairly noisy process, as pepper actually emits sound bursts as skin gets charred! Don’t be alarmed. When peppers are totally blackened, set aside to cool. When cool, use your fingers or a small sharp knife to peel off the blackened skin. Don’t worry if some small charred pieces stick! They will just add extra flavor. Cut into thin strips.

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To assemble pizza

Sprinkle cornmeal to cover the bottom of a baking pan. (We used a rimmed cookie sheet.) Take that dough and manhandle it until it covers the bottom of the pan in a basic rectangular shape a preschooler could recognize. Use plenty of olive oil on your fingers and be patient. Gently use both hands to press on dough, inch by inch, starting at lumpy parts and pushing them outwards. If holes form, pinch them closed.

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Once this is accomplished, pat yourself on the back and move on to the fun part. Daniel and I each claimed half a pizza to do with as we wished (his meaty, mine overly cheesy). Here’s my ideal: spoon a bit of sauce over dough. Cover with roasted radish mixture. Next add pepper strips decoratively. Then tear long stringy pieces from your mozzarella ball and cover liberally. Top with halved black olives. (And if you’re Daniel, add proscuitto and hot sauce.) Pop into your super hot (as hot as it gets) oven for about 10 minutes, or until the crust bakes and cheese melts. Immediately out of the oven, cover with torn basil leaves. Devour while hot, perhaps while (finally) watching Star Wars.

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10 Summer Foodie Moments

1. My birthday: always deep in August, when summer is winding down. This year spent on Fire Island, grilling everything possible, going to the beach every day, and winning the local trivia bar night. Which led to free beer koozies, fire ball shots, and maybe some inappropriate ocean usage. Shh.

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2. My roommate had a thriving roof top garden! We ate so many fresh tomatoes and herbs in everything. Herbs make the world go ’round.

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3. My uncle turned 60 and had a surprise birthday! I was commissioned to make a cake, and you can never go wrong with a smitten kitchen classic. 

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4. Daniel and I spent the Fourth of July with his family in Texas. We went to a real bonafide Texan Rib-B-Q! This Northerner Jewish vegetarian was out of her comfort zone. (But I did consume a “cowboy cauldron” rib and enjoy it thoroughly.) (Also please note Daniel’s impressive plate.) We also went on a road trip for kolaches! Aka Czech/Texan baked donuts, either savory or sweet. (Get a really good version in NY at Brooklyn Kolache Company.)

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IMG_12995. Yesterday I ate a pretty awesome bagel, just because. From Black Seed Bagels, a trendy new Lower East Side place. It was after a pretty terrifying audition for a Chase Bank commercial, which happened accidentally by being scouted at my current employment bakery. Everyone else there was a 6′ sexy European model, so I would say my bagel was justified.

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6. In other cooking news, my CSA made me pretty darn proficient at cooking Swiss Chard. Especially here, as part of a complete breakfast. And also rhubarb! As a crucial part of this stewed honey rhubarb and fresh mint ice cream experience.

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7. My mom and sister came to town! A highlight was our dinner at Fat Radish, followed by amazing strange dessert at Mango Mango Dessert (probably the worst website I’ve come across recently and by that I mean BEST). I love nothing more that sticky sweet fruity ricey desserts in the middle of summer. Mmm.

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8. Many mid-day World Cup watching sessions turned into mid-day snack quests. Enter: the macaroni and cheese pizza. Aka the baked ziti pizza. Aka maccheeziti pizza. Yup, that entire slice happened.

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9. At the beginning of the summer, Daniel’s brother and sister-in-law joined us for a week of eating, climbing, and exploring. One highlight was mac and cheese night–we used our favorite recipe from Homeroom in Oakland as the base, and made it our own with smoked gouda, fontina, cheddar, and parmesan. Love any excuse to make mac.

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10. For recent birthday celebrations, my awesome friends joined me for a park picnic. Daniel, (at my request), popped his layer cake virginity with this beautiful creation. We had to even out the bottom layer, and so it became a cake cookie. I made Ottolenghi’s carrot salad, and my amazing friends made tomato quinoa salad, potato salad, nectarine & mozzarella salad, deviled eggs, sangria, etc. I’m a lucky lady. photo 1photo 1

Here’s to hoping fall is just as delicious! Apple-everything: I’m ready for you.