Almost Homemade Pizza, with Warm Belgian Endive and Pine Nut Salad.
It’s been a busy week. Honestly, the last thing I want to do is cook, very unusual for me. I have decided to make my life easy, so tonight Studs can dine on one of his favorite meals. I hope you like it, too.
Warm Belgian Endive and Pine Nut Salad
Almost Homemade Pizza
Dry Red Wine – Ruffino Chianti
1 (12 inch) pre-baked Italian bread pizza crust. I prefer Boboli
1 cup pizza sauce
1 ¼ cups shredded mozzarella
½ lb. Italian sausage, pinched into dine sized pieces
Fresh Parmesan or Romano to grate over the top
Mushrooms, peppers or what ever else you enjoy can be added
Preheat the oven to the temperature recommended on the crust package.
Lay the crust onto a baking sheet of appropriate size. Spread the sauce over the crust. Sprinkle with half the mozzarella. Lay your other sausage etc. on top. Cover the pie with the remaining mozzarella then grate some fresh Parmesan or Romano over that.
Bake according to the crust package directions or until the sausage is no longer pink and the cheese is melted.
The pizza makes a great leftover lunch, but the salad will turn bitter and limp.
1 tbsp. Dijon mustard
pepper to taste
1 tbsp. red wine vinegar
4 heads Belgian endive
½ tbsp. lemon juice
1/3 cup pine nuts
3 tbsp. extra-virgin olive oil, or as needed
1 tbsp. chopped fresh parsley
In a medium bowl, whisk together the Dijon mustard, red wine vinegar and lemon juice. Whisk in olive oil slowly until you have an almost creamy consistency. Taste and season with pepper. Set aside.
Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, add the endive rings. Warmed slightly, then pour in the dressing and toss to coat. Reduce the heat a bit if the endive is wilting too quickly. You want to maintain some crispness and texture.
If you have guests to impress, sprinkle in the parsley. The sharp green flecks will brighten the dish and enhance the flavor, but the salad is in no way lacking without.
It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.
I'll be back Friday with a little more for aspiring authors. Until then...