Ready, Set, Weekend with Simply Beautiful Eating
I HAVE OVENS!
Not one but two. Yep. That’s what I wanted in the new kitchen, because God only knows what the future will bring. I figured that it was a practical move since entertaining for a crowd will be inevitable. My mom always loved her double ovens. When she hosted large family gatherings twice a year, there was always enough room to place extra dishes in both to keep all the food nice and toasty.
Last night I made my first pizza in the lower oven. Why the lower one? It’s much easier to reach into. Despite the fact that there is still no running water on the main floor, I am absolutely thrilled to be able to bake, broil and roast again.
As an added bonus, Steve has planted all our fresh herbs in the garden and you know what that means? I’m out there snipping and clipping. Now, I’m not a big chive lover but to be honest, they were unbelievably good on this pizza. Along with the fresh herbs, I used sliced zucchini and farmers cottage cheese for my toppings. This was one fancy dancy pizza, don’t ya think?
Oh, and I also have counter space to work on now. OODLES of counter space, which I’m going to tell you about.
I’m in the midst of writing a detailed renovation blog, but I wanted to share this one piece of information with you today. If you have been following along in this adventure, you will remember that I have ISSUES in making up my mind. It’s not that I’m indecisive. Well, maybe a little. Okay, maybe A LOT.
I just want things to be RIGHT. I figured that I have to be in love with the choices I make for this kitchen, otherwise I will be waiting for the opportunity to change things in the future. Deciding on a counter top was one of the toughest decisions for me to make.
You see, being a food blogger means that you are going to beat the crap out of your work space. It means drips, spills, scratches and work space abominable messes. What does all that mean? It points towards choosing a durable surface that can withstand ME.
I searched and searched through every possible man made quartz counter top sample and finally decided on one.
I changed my mind. (insert Steve’s eye roll thingie here) Let me tell you what happened.
I walked into a showroom to choose my quartz slab and the salesperson said “don’t look to the right”. When I asked her what she meant by “don’t look to the right”, she informed me that all the marble slabs were to the right and all the quartz slabs were to the LEFT.
So naturally I went to the right.
That was my first mistake, because I fell hopelessly IN LOVE. All the slabs I saw were exactly what I have dreamt of having in my kitchen. There wasn’t one person who didn’t try to talk me out of getting marble. I was basically told “it would be the worst decision ever”.
So what did I do?
I chose marble.
Am I insane for doing so? Probably. Is it beautiful? YES. Is it perfect? No. With every natural stone there are flaws, but I guarantee that there will be more once I start my usual kitchen antics.
I was super careful last night with this pizza. I used every trivet I had in the house to make sure that the pan didn’t come in contact with the counter. Worth it? Uh huh.
Making my own pizza dough is something that I love to do, but for a quick version and since I’m still running up and down the stairs for water, I used a store bought whole grain shell for this pizza. Easy peasy.
The whole shebang took me less than ten minutes to throw together and look how pretty it is!
I’m starting to see a light at the end of the kitchen tunnel. For instance, I have a couch now which has nothing to do with the kitchen, but it’s somewhere that we can sit now. Or should I say, the cat can sit. She was ecstatic that we gave her back some furniture to park her butt on. Why is it that she thinks she owns everything? Most likely because she DOES.
ZUCCHINI & FARMERS CHEESE PIZZA WITH FRESH CHIVES
- 1 store bought pizza shell - flavored olive oil, I used garlic& herb - 3 cups shredded mozzarella cheese - ½ cup fresh baby spinach leaves - 1 teaspoon dried oregano - 2 zucchinis, thinly sliced, steamed and blanched - 6 tablespoons farmers cottage cheese or goat cheese - kosher salt and freshly ground black pepper - fresh basil leaves, for garnish - 2 teaspoons chopped fresh chives for garnish
1) Preheat oven to 450F. Grease a 14-inch round pizza pan. Place your pizza shell on the pan and brush with flavoured oil. 2) Evenly sprinkle the shredded mozzarella over the crust. Top with spinach leaves. Season with salt and pepper, to taste, and sprinkle the dried oregano evenly over the top. 3) Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on top, 8 -10 minutes. Meanwhile, steam zucchini slices for 3 minutes in the microwave with 2 tablespoons of cold water. Drain and blanch in ice cold water. 4) Remove pizza from oven and top with zucchini, dollop farmers cottage cheese over it and sprinkle with chives. Place back into the oven for two to three minutes just to warm through. Slice and serve immediately.
See you next week!