Monday, September 29, 2008

Sunny's Avenue J Pizza

I managed to cut myself with a bread knife. The bandaging makes it to hard to type, so bear with me.

On to the food.... Sometimes when I am folding laundry in the bedroom I watch crappy shows on the Food Network, like Cooking For Real. Sometimes the people actually make stuff that looks good. I saw Sunny Anderson make these pizzas the other day so I decided we should have them too.

I made a lot of changes. We used a nice Asiago foccaccia from Panera. I skipped the porcinis and just used canned mushrooms on mine because neither of us wanted porcinis. On my pizza half, I put cheese (fresh mozzarella, shredded mozzarella, and Parmesan), sliced tomatoes (not canned), and the mushrooms. The other had the cheese and some pepperoni. On both, I put garlic, salt, pepper, and Penzeys Pizza Seasoning. We skipped the fresh basil.

It only took about 12 minutes to cook, and it was cooked beautifully!!! Delicious and tasty. We really liked our variation of this pizza recipe and would make it again as long as we can continue to get foccaccia from Panera!!

Here is the meaty pizza:
pizza

Sunny's Avenue J Pizza
Sunny Anderson

1 cup water
1/4 cup white wine vinegar
1/2-ounce dehydrated porcini mushrooms
1 (8 by 14-inch) piece focaccia
1/4 cup extra-virgin olive oil, plus extra for preparing pan and garnishing
1 1/2 cups canned whole tomatoes with basil
8 ounces fresh Buffalo mozzarella
1/2 cup shredded aged mozzarella
4 cloves garlic, roughly chopped
18 to 20 thick pepperoni slices
1/3 cup shredded Parmigiano-Reggiano
2 cups fresh basil leaves
Salt and freshly ground black pepper

Preheat oven to 450 degrees F. In a small saucepan, bring 1 cup water and white wine vinegar to a simmer. Remove from heat and add mushrooms. Cover and let mushrooms sit, 15 minutes. Strain.

Slice bread horizontally to create 2 pizzas. Lightly oil a baking sheet and place pizzas crust side up. Brush top with 1/4 cup oil. In a bowl, squeeze tomatoes to break up slightly. Place on pizza halves. Pull pieces of Buffalo mozzarella from the ball and place on halves. Top with porcini mushrooms, shredded mozzarella, garlic and pepperoni. Bake until cheese has melted and crust is crispy, about 25 minutes. Remove from oven, drizzle with oil, sprinkle on Parmesan and spread with cut basil. Sprinkle with salt and pepper and serve.

Yield: 4-6 servings (or 2)

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