Monday, January 21, 2008

Garlic and Herb Three Cheese Pizza

We'll start this out on a positive note:
My friend Carrie sent me this article about making good choices at the supermarket. We already generally follow these guidelines, but I thought I would pass it on for anyone reading this who wants to learn how to shop smart and make healthy choices.

OK on to dinner.

Seriously, Rachael Ray has no more chances. As soon as I post this, I am going through my recipe program and deleting every single Rachael Ray recipe. There is no use in keeping them if they ALWAYS SUCK.

This one didn't suck too much, but it wasn't great. Hello! White Pizza! It is supposed to be awesome. Look at the ingredient list! How can it be wrong? And yet Ms. Ray somehow manages to screw it up into a soggy, liquidy disappointment.

You suck, Rachael Ray.

At least the pizza looked cool when it came out of the oven:

Garlic and Herb Three Cheese Pizza
Rachael Ray

1 ball fresh pizza dough, store bought or from your favorite pizzeria
2 cloves garlic, finely chopped
Handful parsley leaves, finely chopped
1 cup ricotta cheese
1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Boursin)
1 teaspoon lemon zest, eyeball it
2 cups shredded sharp provolone cheese
Few sprigs fresh thyme, leaves chopped or 1/2 teaspoon dried

Preheat oven to 425 degrees F.

Stretch dough out and form a thin round. Use a little flour or cornmeal on your hands if dough sticks. Mix the garlic, parsley, ricotta, herb cheese and lemon zest. Spread the soft cheese mixture across the pizza dough to the edges then top with an even layer of provolone. Scatter thyme over the cheese mixture. Bake until crisp and bubbly-brown on top, 18 to 20 minutes.

Yield: 4 servings

1 comment:

Ashley said...

Rachael Ray does suck, and she's a giant bitch too.