On tonight's menu we have something from the lovely kitchen of Ms. Nadia G. AKA: Bitchin' Kitchen mistress. Now, if you have no idea whom this lovely lady is...well it's time to move that rock and head over to the Cooking Channel. Her show is amazing. Ms. G is my kinda cooking gal. She is balls to the wall and in your face with her personality and food. With the help of her 3 trusted amigos Panos (Meat specialist), Yirisk..um you can just call him the spice agent, and Hans (Nutritionist) her show makes up this interesting mix of entertainment and food wisdom. So if you happen to be channel surfing at 2:30 am on a Tuesday morning give Ms. G and her fellas a view. Trust, it's pretty epic. Come on she wears heels, has a "bitchin' metal cocktail ring, and has hot pink and leopard everywhere in her kitchen. This woman needs to come decorate my shin dig.
So for Christmas I asked for her cookbook and my mother in law generously picked it up for me (shout out to mom's) and in between Geoff trying to steal the book to look at pics of Nadia (he's got a crush on her) and my excitement of trying all her recipes I stumbled upon the page that featured her potato and onion pizza. Yes, you read right potato and onion. Aw, come on it might be good? Before turning up a nose at the idea check it out first:
Nadia G's Potato and Onion Pizza
TOTAL TIME:3 hr 55 min
Prep: 35 min
Inactive Prep: 3 hr 5 min
Cook: 15 min
YIELD:1 large pizza (about 1 pound/500g pizza dough)
Ingredients
DOUGH:
* 1 teaspoon yeast
* 10 ounces warm water
* 3 tablespoons extra-virgin olive oil
* 1 teaspoon sea salt
* 1 teaspoon raw sugar
* 1 1/2 cups all-purpose flour, plus more for dusting
* 1 cup whole wheat flour
* 1 tablespoon leaf lard
TOPPINGS:
* 2 russet potatoes
* 1 Vidalia onion
* 2 sprigs fresh rosemary
* Extra-virgin olive oil
* Sea salt
* Freshly cracked pepper
Directions
*For the dough: In a medium bowl, mix the yeast with warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, sugar and salt, and whisk. Set aside.
*In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture.
Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil.
Place the dough in the ceramic bowl, and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour.
*For the toppings: Using a mandolin, slice the potatoes and onion. Roughly chop the rosemary leaves.
*Preheat the oven to 475 degrees F. Grease the pizza pan with the leaf lard.
*Mold the dough into the shape of the pan. Brush with some olive oil. Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust. Add two layers of the potatoes in a scallop style. Add the onions, sprinkle with salt and pepper and drizzle with some olive oil.
*Sprinkle with the rosemary and drizzle with more olive oil. Place on the middle oven rack and cook for 10 to 12 minutes. Remove from the oven. Immediately remove the pizza from the pan and cut into rectangles.
WW Points: 6 points per slice
Okie, where to begin. This pizza is good...BUT it needs some work. The dough (because ovens vary) didn't need to be prepped for us and because of that it almost burned. The potatoes didn't cook all the way through and it seemed kinda bland for a pizza. On the bright side it has potential to be something great. It just needs the kinks tweaked out. So I'm not giving up on this one. As Linus says, all it needs is a little love.
Tid Bits:
(We have a lot tonight)
*Not into leaf lard or (like me) can't find out where or even what the hell is leaf lard? Use Crisco or any other brand you'd like.
*I suggest not cooking your pizza dough ahead of time because the dough will be half way done by the time the potato's make it to the pizza and they don't have enough time to cook once you place the pizza back into the oven.
*You can substitute the rosemary for Italian seasoning
*Don't be afraid to add some mushrooms, green peppers, or any Italian cheese you'd like
Ma's Spot: I liked the concept of this recipe but as I was eating it the ideas of what I could tweak about this recipe were going through my head. Has I always tell my daughter, always do the recipe (for the first time) step by step then also decided what you don't like about the recipe then you can change it to fit your taste. So for me the idea of this recipe is great and yes I did like it. The next time I make it though it'll have some big changes to fit my taste. So I encourage you to make it then after you do you should tweak it to fit your taste, you won't be disappointed.
*SNACK CORNER:*
It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's pick:
Our pup was jonesing for some cookies.
WW Points: 4 points for 3 cookies
Dinah: Tonight we have the Who Nu? Cookies. I have a bone to pick with these. Now, I'm sure they're great for kiddies against the good ol' Oreo but for us grown ups...*sigh* I have some issues. First off, us WW peoples this cookie is beyond not worth it. 3 cookies for 4 points? Are they nuts? I'm sorry but there are soooo many other food items I could use my 4 points on (oh and hello how about wine?) and get more bang for my buck. So me, myself, and for my points system I'm skipping these cookies on my next grocery store trip.
Ma: Let's see, where to begin on the cookie fiasco? To me, Who Nu? is please don't do. They are an okay tasting cookie but are they worth the price? No way. For these supposed "good for you cookies" they still have 6 grams of fat for only 3 cookies. In the world of "don't mess with the fat girls cookies" I'd have to say no to these and I wouldn't choose them again. I think the low-fat cookies (such as Snackwells or Kroger brand) taste better and they are lower in the fat department than these cookies are. So if you're looking for a nice little snack that is low in fat...buy another brand.
PS. It left like a film on the roof of my mouth. What is it, who knows? This cookie loving girl will not buy another box.
Alrighty folks we're done for the night here. Next week is going to be something you're probably familiar with but you've never seen or made before. WHAT!? Crazy, right? Intrigued? We'll see everybody back here next week. Have a great week guys!
Spoons & Spatula's
~Dinah & Ma
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