Friday, May 20, 2011

Chipotle Potato Pizza

Let's grant this recipe a handicap since it arose from the questionable creativity (/panic?) engendered by an empty veggie drawer. It was a man-pleaser and a little off my beaten flavor path, so it gets a post.

All the veggies I had were 3 red potatoes (refugees from a barbecue a few weeks ago) and 1/2 a bunch of kale, plus of course onions. Hence the following pizza toppings:

1. Onions and potatoes, sliced thinly on mandolin, sauteed in oil until tender, with salt, apple cider vinegar, and a ton of paprika, and torn kale added at the end.

2. A chipotle-tomato sauce, made with a small can of unflavored tomato sauce; 4 finely chopped chipotle peppers from a can, with their adobo sauce; salt, sugar, and molasses.

Served with dollops of plain yogurt to take the heat off.

Oh, and if you should happen to buy a new pizza stone that you *just can't wait* to try out, for heaven's sakes read the instructions and don't forgot to dust the thing with cornmeal. Otherwise, your pizza will cement itself stubbornly to the stone. If this DOES happen (and it shouldn't, once you've read this!), give the pizza time to cool. Its ardor for the stone will cool with time, and they will become much easier to pry apart.

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