So I’ve tried the last flavor of new Chobani, Passion Fruit, and I think its my favorite of the three, although the blood orange is a close second. My fruit parfait: strawberries (0), blackberries (0), yogurt (3), 1/4 cup granola in between (3). Breakfast comes in at 3 points.
My office had an impromptu lunch yesterday, so I didn’t run at lunch. While pizza was ordered (you all know how I loves my pizza!) I stuck with the plan and had my 8 point taco salad. I didn’t take a picture of it because we were eating lunch in our conference room, but thanks to Google images!
Except mind didn’t have any black olives!
Can someone explain to me why Friday afternoons are the slowest work afternoon? I wanted it to be 5:00 so bad because guess what Tony wanted for dinner? PIZZA!
Not just any pizza – he was flipping channels the other day and Michael Chiarello was making a pizza with potato and pancetta. You all know I could have pizza every day, so I jumped on this band wagon. Try as I might, I couldn’t find the recipe online, so we adapted a similar recipe from Guy Fieri. Remember when I was Guy Fieri for Halloween? This picture still makes me laugh out loud!
I already had pizza dough in my fridge, so I took it out and let it come to room temperature for about 20 minutes.
I love pizza dough that’s been in the fridge – it develops so many flavors.
Potato and Pancetta Pizza (makes 1, 14 inch pizza)
- 1 ball of pizza dough (about 8 ounces for a 14 inch pizza)
- 1 cup Yokon Gold potatoes
- 1 teaspoon salt
- 1 tablespoon olive oil, plus some for brushing
- 4 ounces of pancetta, diced
- 1/3 cup diced red pepper (my side)
- 6 ounces shredded mozzarella cheese
- 2 tablespoons freshly grated pecorino romano cheese
- basil (my side)
- 1 teaspoon
lime juice and lime zestdidn’t have limes so I used lemon juice and zest (sprinkled over my side)
Preheat oven to 450.
Bring a pot of water to boil and add salt. Add three potatoes to the pot and cook just until the potatoes are tender, but not fully cooked – about 8-10 minutes. Remove the potatoes from the water and place on a paper towel to dry and cool. Once cool enough to slice into 1/4 inch thickness.
While the potatoes are cooking, cook the pancetta over medium heat, until most of the fat has rendered out and its crispy. Drain on a paper towel.
Roll out the dough to desired thickness. Place the sliced potatoes on top of the pizza, so that the entire surface is covered. Drizzle with olive oil over the top of the potatoes and bake for 10 to 12 minutes, just until the potatoes start to brown.
Remove the pizza from the oven, sprinkle with the cooked pancetta, peppers, red pepper flakes (the peppers are my side only!) and top with both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all the cheese has melted and the top of the pizza begins to brown.
Garnish with black pepper and chopped basil. Let the pizza sit for a couple minutes before cutting – drizzle with
lime juice and lime zest. (lemon juice and zest) Cut, serve, and unbutton your pants.
Pancetta is very salty, especially when you crisp it up, so that’s why I didn’t season the potatoes.
If I bite it, I must write it!
Some of the items on my menu next week:
Nicole from Prevention RD: chicken marsala (one of Tony’s favorites!)
Mellissa from I breathe . . . I’m hungry: corned beef and cauliflower hash. (um, yes please!
Tony and I were talking about our filipino health care nurse and we both agreed we’d never had any type of filipino cuisine.
As luck would have it, my store has pork stew meat for $1.99 cents so I’ll be making Binagoongan Pork Adobo from Gio at The Hungry Giant.
What’s on your menu this week? Hope you have a great Saturday!