Finding “The One” used to refer to my hunt for the romantic love of my life. Now “The One” is a train conductor on the commuter El.I first encountered him last month when instead of an electronic ding-dong, a human voice floated down from the subway loud speakers. “Please step all the way into the train. Please show courtesy to your fellow riders.” Courtesy? Fellow riders? What camaraderie! What team building! I fell in love right there. Throughout the ride The One kept up running advisory: please heed the opening door, we will be arriving at Division at 8:12 and finally, the temperature is a frigid 23 degrees outside, thank you for riding the CTA. It was like riding with God. Or an airplane pilot.
In the days following, I stepped into crowded cars wondering, is this The One? But it never was. Maybe He quit. Maybe He just stopped trying to connect with thousands of commuters every day. Maybe I'm putting too much weight on the situation. Maybe I should eat this pizza and put weight on my bum instead.
MAMA MARY'S "2006 PIZZA CREATIONS RECIPE CONTEST"
The Rules: Recipes must use Mama Mary's® Gourmet Pizza Crusts and be submitted under one of the following categories: Your Mama’s Favorite Pizza or Creative Creations Traditional or Dessert Pizza). Recipes will be judged on the basis of originality, taste, presentation and compatibility with associated lifestyles and locations.
The Prize: Semifinalists will receive a cappuccino machine and a free one-year supply of Mama Mary's® Gourmet Pizza Crusts. Grand Prize winners (3) will each receive a trip to Disney World plus $5,000, half of which ($2,500) will be donated to the charity of each winner's choice.
The Entry: The Triple Meat Double Cheese Pizza Club
2 Mama Mary’s 12 inch Gourmet Thin & Crispy Pizza Crusts
1 tablespoon + 1 teaspoon olive oil
8 ounces ground beef
1 teaspoon Cajun seasoning
2 cups shredded cheddar cheese
1 1/2 cups fresh mozzarella, cut in pieces
4 ounces sliced Genoa salami
6 ounces sliced Canadian bacon
1 cup pizza sauce
1/4 cup pesto
1 sliced ripe tomato
1 sliced ripe avocado
1/4 teaspoon salt
4 cups shredded lettuce
1 teaspoon red wine vinegar
Preheat oven to 425-degrees. Arrange two oven racks in middle of oven with at least four inches of space between them.
Line 2 large baking sheets with parchment baking paper that has been trimmed so edges will not hang over the pans or touch the oven wall. Place one pizza crust on each parchment-lined sheet. Paint one crust with 1-teaspoon olive oil. Paint the other crust with 1/4 cup pesto. Set both aside.
In a large skillet, heat remaining 1 tablespoon olive oil. Sauté beef in skillet until it just begins to lose its raw color. Add Cajun seasoning and cook 5-6 minutes until beef is cooked through. Drain in colander.
Spread pizza sauce on oil-painted-crust. Top crust with ground beef. Cover with cheddar cheese. Evenly layer Genoa salami and then Canadian bacon over the cheddar cheese. Bake pizza on bottom rack of pre-heated oven for 6 minutes.
While pizza is baking, distribute fresh mozzarella evenly over pesto-painted-crust. Move meat pizza to top rack of the oven. Slide pesto pizza on to bottom rack of the oven. Bake both pizzas for an additional 8 minutes.
Remove pizzas from oven. Layer sliced tomatoes followed by sliced avocados on to meat pizza. Scatter avocados with ¼ teaspoon salt. Pile shredded lettuce on top of pizza. Sprinkle with 1 teaspoon red wine vinegar. Top lettuce with pesto pizza, mozzarella side pressed into the lettuce, so that the two pizzas make a giant sandwich. With a large knife, cut the pizza sandwich into 12 sandwich slices and serve!
1 tablespoon + 1 teaspoon olive oil
8 ounces ground beef
1 teaspoon Cajun seasoning
2 cups shredded cheddar cheese
1 1/2 cups fresh mozzarella, cut in pieces
4 ounces sliced Genoa salami
6 ounces sliced Canadian bacon
1 cup pizza sauce
1/4 cup pesto
1 sliced ripe tomato
1 sliced ripe avocado
1/4 teaspoon salt
4 cups shredded lettuce
1 teaspoon red wine vinegar
Preheat oven to 425-degrees. Arrange two oven racks in middle of oven with at least four inches of space between them.
Line 2 large baking sheets with parchment baking paper that has been trimmed so edges will not hang over the pans or touch the oven wall. Place one pizza crust on each parchment-lined sheet. Paint one crust with 1-teaspoon olive oil. Paint the other crust with 1/4 cup pesto. Set both aside.
In a large skillet, heat remaining 1 tablespoon olive oil. Sauté beef in skillet until it just begins to lose its raw color. Add Cajun seasoning and cook 5-6 minutes until beef is cooked through. Drain in colander.
Spread pizza sauce on oil-painted-crust. Top crust with ground beef. Cover with cheddar cheese. Evenly layer Genoa salami and then Canadian bacon over the cheddar cheese. Bake pizza on bottom rack of pre-heated oven for 6 minutes.
While pizza is baking, distribute fresh mozzarella evenly over pesto-painted-crust. Move meat pizza to top rack of the oven. Slide pesto pizza on to bottom rack of the oven. Bake both pizzas for an additional 8 minutes.
Remove pizzas from oven. Layer sliced tomatoes followed by sliced avocados on to meat pizza. Scatter avocados with ¼ teaspoon salt. Pile shredded lettuce on top of pizza. Sprinkle with 1 teaspoon red wine vinegar. Top lettuce with pesto pizza, mozzarella side pressed into the lettuce, so that the two pizzas make a giant sandwich. With a large knife, cut the pizza sandwich into 12 sandwich slices and serve!
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