Dinner At Daniel’s
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mmm, food... • viewed 1762 times • 5 years, 4 months ago
OMG. What a day. Can I just tell you how exhausting cooking can really be? You see, I found this recipe online….
*creepy time warp music*
“This one! This is what I want to make for dinner!”, I exclaimed as I read the latest on the Moxie Design site. An odd place to find a recipe, to be sure… but it looked so good! Mmmm! Plus, I am always looking for easy recipes to please my man, who can actually cook. So anyhoo…
First I waited for my man to get home. Shopping is like a togetherness thing, right? We went to the fancy Vons as I said, and picked up ingredients. Exciting! (I tried to flirt but the grocery, as fancy as it is, is not romantic….) SO back to the recipe, right?
Here we are with all of our goodies spread out… the cheeses, mushrooms, meats, Boboli Crust, lemon zest, and spices. Lookin’ good so far!
Next up: browning our sausage and adding the mushrooms, garlic, and onion. Smells divine.
Here we have our Ricotta cheese, lemon zest, spices, and parmesan ready to blend…
And blended…
It was at this point that our hors d’oeuvres were ready (from Y, but not a blogumentary recipe.. easy and tasty yo)
Anyhoo, once we had snacked, I got back to assembling this pie, right? We spread the crust with the pesto sauce, lay out the prosciutto, and spread on the cheese mixture.
Next we lay on the sausage mixture and cover with the smoked mozzarella. I can just taste this now. Mmm.
Fifteen minutes at 425 and Viola!
Props for this recipe obviously go to Joelle">Joelle at Moxie Design Studios, as well as those who originated it at the Rachel Ray Show.
UPDATE: Due to some link trouble, here’s the recipe…
Ingredients
1 Thin Boboli Pizza Crust
1 tub of pre-made pesto sauce
1/2 pound of spicy italian sausage (removed from the casing)
1 tbsp of garlic, minced (I get mine from a jar)
1/4 diced white onion
3 big slices of proscuitto
1 big package of sliced cremini mushrooms
1 cup ricotta cheese, room temperature for easy spreading
Zest of 1 lemon
1 tablespoon fresh thyme, 4-5 sprigs, finely chopped (or 1/3 tbsp if you use dried—crush in your palm first to release the oils)
1/2 cup grated Parmigiano Reggiano, divided in half
Freshly ground black pepper
1 cup grated smoked mozzarella (this stuff is to die for)
Preparation (modified from the original Rachael Ray recipe)
Pre-heat the oven to 425
‹ wish i hadn't asked!
on 01/14 at 08:15 PM
[Fabulous!]
omg daniel, that looks de-lish! i want to eat my monitor!
i am making a very different but way good recipe for dinner tonight. i might steal your idea and make a blogumentary of it. let’s see how ambitious i really am!