Last week, the pressure was on as the topic of the studio workshop was FOOD. During the days that spanned between sessions, I wondered, too often, what edibles to bring for the shoot. I considered rummaging through the goods at Flour (perfect excuse for a first visit) to collect a sheet of sweet treats. Then, I figured it’d be more me to cook something. If I cooked the props then I could share a recipe with you! Win-win. I do owe you that much, given my scattered posts since we opened the bar.
When the day before the day arrived, I spent quiet moments at work, shuffling through recipes for inspiration. By the end of the day before the day, I returned home spent, and resolved to raid the kitchen for odds and ends to see what sort of ingredients would come together tastefully as well as photogenically. This truly was a recipe to whose appearance I paid mindful attention. Wheat dough for warm crust color. Red onion slivers absorbing the richness of balsamic vinegar. Browned sausage rounds puffed to flushing red. White sauce beneath heaps of golden melting mozzarella. While I laid out the pizza, I relished the calm that quakes when culinary meditation sets in.
I did fret while the lot baked on a pizza pan. What if the display did not muster the same satisfaction as the aromas? Twenty minutes later, I had my response. All would be well; however, I would have to wait until after the workshop the next evening to snag a taste of the white pizza. All throughout the shoot, I laughed in mind at how the look was just what I wanted, but I had no flipping clue how the pizza tasted! At about 10:00 that night, I finally plucked a slice from the pan and took greedy, breathy bites to sate the hunger that had been welling for hours. Not too shabby. The spicy chicken sausage is a good match to the mellow, creamy Alfredo sauce. The onions lose all of their bite and are sweet and candied with dark balsamic stickiness. The wheat crust from Trader Joe’s is sweet and nutty.
Here are loose instructions for this white pizza. I didn’t measure anything, I went by what I had around and how loaded I wanted the slices to appear.
Place the oven rack in the middle and heat the oven to 425 degrees.
Lightly dust flour upon one ball of wheat dough and press the dough to an imperfect flat rectangle measuring approximately 8in x 4in.
Spread about the dough one cup of Alfredo sauce, leaving the edge (soon-to-be crust) naked.
Slice four chicken sausages into rounds and heat them to browning in a pan. Let cool on a paper towel-lined plate.
Sauté slivers of one small red onion in a pan slick with olive oil and balsamic vinegar, until the slices are flimsy and dark with absorbed vinegar.
Layer a couple of cups of shredded mozzarella cheese over the sauce, mindful of the crust edges. Dot the pizza with the sausage rounds. Fill in the white gaps between the sausages with the onions. Bake for 20 minutes, or until the cheese and crust are slightly brown. Remove from oven and let stand for a few minutes so all may settle into place before cutting.
I do have a favor to ask of you now…I am submitting one of these photos to a scholarship contest. I need your help in selecting which one I should choose. I only have about a week to decide, so please let me know, when you have a moment, which one you like best by replying in the Comments section. Much thanks!!