Monday, September 15, 2008

bougie kitchen pizza

well team!

time to start a cooking blog after sitting around reading them all day. this blog will teach you to be the laziest "foodie" ever. or possibly the most ambitious lazy cook ever. like that episode of ali g, about the world's shortest giant... nevermind.

today's first entry: bougie kitchen pizza

the original plan was salad, then we realized that it was only 5:30. later, realized that the salad greens were bad, the mushrooms were bad, cheese was bad. corona for dinner? maybe. but not today.

good thing i moved back to the suburbs: this bougie kitchen is seriously well equipped. you can make a damn good bougie kitchen pizza with only ingredients found in your typical bougie kitchen, but you can, you know, use fresh ingredients too.

bougie kitchen pizza

--frozen pizza dough (or, if you live in an urban area (sigh) go to the pizza place on your block and ask for dough)
--half an onion, fried all translucent-like
--handful of olives, chopped
--handful of sundried tomatoes, chopped

--handful of roasted red peppers, chopped
--handful (or two) of the gnarly cheese remains hanging out in the cheese drawer. gnarly old goat cheese is best.

preheat yer oven to 400 degrees.

spread out the dough. you probably only need half the ball. if you cleaned the floor recently toss it in the air and say something in fake italian-- mamma mia! cappuccino!

put in on the back of an upsidedown baking sheet. if you are in a polenta-making phase, put some corn meal on there. yeah.

topping time! again, bougie pizza (tm) consists of only the finest canned antipasto goodies, but the BEST BEST incarnation of this pizza consists of sauteed farmer's market mushrooms, goat cheese, and rosemary.

sprinkle on some cheese, if you've got it.

good work. pop it in the oven, 20 minutes later you will feel way more culinary than you actually are.

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