At first mention, the idea of a sauceless, cheeseless pizza doesn't seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I'm happy thinking of them as pizzas where the focus is all dough and toppings. (In case you're new here, I LOVE dough.)
These are both Smitten Kitchen recipes I made last weekend with my friend Allie. The zucchini pizza I first made last summer, but this time used ricotta instead of goat cheese. And a recent LA Times article reminded me I had never tried the potato pizza I saw on Smitten Kitchen two summers ago.
Both are great summer pizzas, in my mind. Light and fresh tasting. (I know, carbs on carbs, how is potato pizza light? But the potatoes are sliced thinly and there's not sauce and cheese to weigh it down further.) The two pizzas with a side salad make a perfect evening-on-the-porch meal.
I won't post the full recipes since I didn't make any significant changes, except as mentioned, this time I used ricotta instead
of goat cheese. For the potato pizza don't be shy with the sea salt and cracked pepper. For both, I used Trader Joe's dough, then cooked the pizzas individually in a 500-degree oven on a preheated pizza stone until the toppings were cooked and the crust turned golden brown.
Rosemary, Olive Oil, Potato Pizza
Lemony Zucchini Ricotta Pizza
An added benefit of roasting a whole chicken is having the bones to make stock afterward. So last week I found myself with a flavorful broth but little else in the kitchen besides carrots and potatoes. Good thing anything can be made into soup.
I found a BBC recipe for Spicy Carrot and Potato Soup with Parsley Pesto. Well, the Argentine equivalent of parsley pesto is chimichurri, and I happened to have some made already.
The soup itself was simple: broth, carrots, potatoes, onions, garlic, two tomatoes for acidity, salt, pepper and a dried cayenne pepper. It’s nice on its own, but as I found with the bean and vegetable soup, a spoonful of pesto or chimichurri really enlivens it.
Soups previously: Vegetable with Chimichurri, Carrot and Cilantro, Sopa de Lima, Butternut Squash with Lime, Chili and Bacon
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With a big bunch of spinach wilting in the fridge, I went to Gourmet.com and sifted through a few pages of search results before I found this Vegetable Soup with Basil and Garlic Sauce. It couldn’t have been more perfect.
The first ingredient was fennel bulb, which is something I’ve been looking for a reason to buy lately since it is normally expensive in the States, but here I got a bulb for the equivalent of 33 cents. The next ingredient was pancetta, which usually indicates a recipe will be delicious, plus, I had some in the fridge. Carrots, cabbage, zuchinni, potatoes, onion? All things I already had. I picked up some fennel and white beans, and decided to skip or substitute anything else.
Instead of basil-garlic pistou, I used a version of chimichurri I had made the night before. Chimichurri is the It-sauce in the States right now, but it’s an Argentine classic made from chopped parsley, garlic, oil and a few other ingredients. Also making my soup a little more Argentine was the reggianito cheese I used in lieu of Parmigiano-Reggiano.
The addition of garlic-herb sauce is what really takes this soup to incredible heights. The combination of vegetables and beans and pancetta is quite good, but the broth would be a little bland without the shot of adrenaline from the pistou or chimichurri. As a whole, it’s a hearty but not too heavy soup, perfect for these cool days in Buenos Aires before spring arrives. Or for the start of fall, if you’re in the opposite hemisphere.
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