It seems as though all of my friends and even my sister are getting on the wood-fired pizza oven bandwagon (think Uuni). I think it's great! These small ovens heat up to 900 degrees in about 30 minutes and make everything taste like it came out of a backyard oven in the Tuscan countryside. Pizza parties are a no-brainer...the guests bring a few topping ingredients and the host supplies the dough. (You could make your own but
Trader Joe's has a good one, ready to roll out. You can also buy from your local pizza place.) The possibilities are endless but simple combinations are best. I found two kinds of kale, some arugula flowers and thyme in the garden, added some caramelized onions, roasted garlic, fresh mozzarella and some sliced Yukon Golds for a deliciously different pie. Hang out, watch how quickly it's done, and marvel at the sight of these puffed and blistered discs from heaven.
Caramelized Onion +Potato + Kale + Fresh Mozzarella Pizzetta
1 head of fresh garlic
good olive oil, about 1/4 c
2 small Yukon Gold potatoes, sliced thinly
1 onion, sliced thinly
1 small bunch of kale, torn off the stem and chopped coarsely
salt and freshly ground pepper
1 dz small, fresh mozzarella balls, torn in half
fresh thyme, pulled from the stem
arugula blossoms or other sweet flower, violets would be good (optional)
Preheat the oven to 350 degrees. Slice the very top off of the garlic, drizzle with olive oil and wrap in foil. Bake for 45 minutes to 1 hour until soft. Toss the sliced potatoes in a bit of olive oil, salt and pepper and arrange on a sheet pan. Bake (at the same time as the garlic) for 15-20 minutes until tender. Drizzle some olive oil in a skillet and add the onions, a pinch of salt and pepper. Sauté for about 15 minutes, stirring often, over medium heat until soft and golden brown. Remove from the pan, add a bit more oil and then add the kale. Sauté for about 5 minutes until limp. Assemble all of your ingredients in 'to go' containers for the party. Roll out your dough and brush with olive oil. Squeeze the roasted garlic out of the cloves and spread on the crust. Place the onions over the garlic then the kale. Arrange the potatoes on top and then dot with the cheese. Bake and then sprinkle with the flowers and fresh thyme just before serving. Makes 2 pizzettas.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"