We ate very well yesterday. The bike gang rode to Sara’s birthday brunch at John Street Cafe in St. Johns where the wait for a garden seat was totally worth it.
Egg white omelet with chicken, cilantro, beans, poblano peppers, goat cheese:
Red Dog was home, also patiently waiting:
And for dinner… my first stab at my recipe for the Sunset Magazine contest!
Mandatory ingredients: Broccoli, Red Pepper, Sausage (any type)
Broccoli Pesto Tortilla Pizzas
2 wheat/flour average size tortillas
2 cups broccoli crowns (blanched)
2 cloves garlic
1/2 cup shredded Parmesan cheese
juice of 1/4 lemon
2 T olive oil
1/8 cup walnuts
1/2 red pepper, chopped
2 Italian chicken sausages
1 t red pepper flakes
S + P
Preheat oven to 375 degrees
Pesto (food process: broccoli, garlic, walnuts, 1/4 C Parmesan, olive oil, lemon, S+P):
Saute chopped red pepper, sausage (casing removed), red pepper flakes, S+P:
Spread pesto on two tortillas, top with sausage and peppers, finish with mozzarella and 1/4 C Parmesan
Bake (directly on the rack or on a pizza pan) until edges crisp (about 5 minutes)… broil for last 2 minutes until cheese is golden.
Garnish with basil.
It turned out pretty crispy, and everyone gave their thumbs up. For me the mark of a good pizza is the way it stays together. It shouldn’t fall apart or be soggy at all, so I’m happy this recipe lives up to that expectation. Is it worth a $500 prize? We’ll see!
Moral of the story: Writing my own recipe is more challenging than anticipated. I have some refining to do before I submit it (obviously).
If you make this and photograph it (and send me the pics, good or bad), I’ll send you something snazzy from Portland. Get cookin’!!