The next two variations of the individual pizzas were not momentous, and I would repeat those recipes only if the needed ingredients were all I had in my kitchen. The first variation called for pesto, Rosie's pizza sauce, spinach leaves, mozzarella cheese, mushrooms, black olives, and Parmesan. In spite of substituting feta for the Parmesan and using Chef Rosie's pungent tomato sauce, the pizza was just okay - not exceptional. Ten points for healthy but 6 out of 10 for flavor.
The other variation- with goat cheese, basil, artichoke, onion, and tomato - was bland. The ingredients reminded me a bit of the appetizer Rose Magnuson made, after her trip to Turkey, when she tried to recreate one of the fabulous meals during her trip. But Rose M. used a Babboli pizza crust, loaded with flavors, and jack cheese, sliced artichoke hearts, bell peppers, black olives, and feta cheese. I loved it. For some reason, the "In the Kitchen with Rosie"'s version lacked flavor, even after rubbing garlic and olive oil on the crust - which I tried on my second round of this pizza. I give this variation of Rosie Daley's pizza a 5 out of 10.
I added a bit of cornmeal to the pizza dough and did love the addition for the flavor boost it gave the crust. And now I must go have a very large piece of apple pie; a large piece because pie = dinner tonight. Made with lots of shortening, the Rose Magnuson Way.
Someday we should cook our way through the Rose Magnuson Recipe File.
ReplyDeleteWhat a daunting proposal, but intriguing. Perhaps it could be done by dividing each section between 3 or 4 cooks and agreeing to squelch our learned fats aversion.
ReplyDeleteI choose the desserts.
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