- Grill Cheese Maker? Check. IT CREASES THE EDGES FOR GOODNESS SAKE.
- Waffle Iron? Check.
- Ice Cream Maker? Check.
- Multiple George Foreman Grills with multifarious functions? Check and Check.
- Raclette? Cheque.
- Pizza Stone? Check.
Enough with the sap. Back to the pizza stone. I still have one and love to use. (Side note: Another great way to bake a pizza - use a cast iron skillet. Put the pizza in a preheated skillet, then bake it in the oven until the top is done. Then, put the skillet on a hot burner to crisp up the bottom.)
Kale, Sweet Potato, and Red Onion Pizza
When I make my own pizza dough, I usually opt for the recipe in my California Pizza Kitchen cookbook, but decided to try out a new recipe for whole wheat dough. While it doesn't quite capture all that is regular pizza dough, I still recommend it.
I topped the dough with pesto, then loaded up pre-roasted sweet potatoes, red onions, and kale, a sprinkle of pine nuts, and finally mozzarella cheese.
(For the veggie roasting, I sliced a sweet potato and red onion very thinly with a mandolin. I tore the kale into bite-sized pieces, removing all the tough spines. Then I topped everything with a bit of olive oil, salt, and pepper and roasted it in the oven at 350 for about 25 minutes.)
I baked the pizza on a pre-heated pizza stone at 500 for about 12 minutes.
|Pizza, post-cheesed and post-baked|