{"id":5855,"date":"2014-01-20T03:42:42","date_gmt":"2014-01-20T03:42:42","guid":{"rendered":""},"modified":"2019-04-16T12:37:21","modified_gmt":"2019-04-16T12:37:21","slug":"sunday-night-pizza-night-in-america-al-roker-html-d2","status":"publish","type":"post","link":"https:\/\/laughfrodisiac.com\/2014\/01\/20\/sunday-night-pizza-night-in-america-al-roker-html-d2\/","title":{"rendered":"Sunday Night! Pizza Night! In America! – Al Roker"},"content":{"rendered":"

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      While most people were watching football today (American football, where the foot rarely touches the ball), I decided to celebrate Pizza Night In America (as Al Roker announces every week…right?) by breaking in my brand new pizza stone! Yes, thanks to my bestie known around here as The Bean, I can no longer complain about not owning a pizza stone! (And after buying myself a Vitamix for Christmas, I’m running out of equipment-based things to complain about. Not that I’m complaining.) <\/div>\n
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      Blessed with a few rolls of Field Roast sausage waiting to be used, I decided to top a bean-spread-based pizza with it, along with roasted cauliflower, a ton of roasted garlic, and some greens I had lying around. As you may know from my past pizza-making expeditions<\/a>, I’m a big fan of replacing cheese or cheese-like substances, and sometimes (like now!) even sauce, with bean spreads. White beans are really the tofu of the bean world (I guess aside from soy beans…), waiting to be turned into anything you want. Except for brownies. Seriously, chill with that noise.
       I’m pretty sure the pizza stone ranks as one of the smartest inventions in human history. The crust slid right off the stone, it browned nicely all around, and even though I used about twice as much dough as I should have (you can’t really tell, but I redefined the term ‘deep dish’ – and so can you!), it cooked perfectly throughout the massive folds of bread. Delicious!      
       Obviously, this will work with a wide variety of items you might have on hand, but I have to recommend following my lead with spinach and pre-sauteed Brussels sprouts. Or, better yet, arugula and spinach mixed together. I’m not a huge fan of arugula eaten raw, but it’s great on pizza. 
       Sadly, I realized that I was out of nooch. I KNOW! Perish the thought. This is a really serious problem. Please, everybody, to avoid a fate similar to mine, please make sure that you have a backstock of nooch. Don’t fail your future self. Keep nooch well-stocked as if it was the only way to thwart a nuclear attack. Happily, I realized that I can make a cheesy white bean spread without nooch. (Not that I’ll ever do it again.) So the below recipe is great for those of you who didn’t prepare well, or who don’t like nooch. <\/div>\n
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SOME PRETTY GREAT PIZZA<\/font><\/div>\n
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Components:<\/em><\/p>\n
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  • 1 batch pizza dough <\/li>\n
  • 1 batch bean spread <\/li>\n
  • Sauteed Brussels sprouts <\/li>\n
  • Roasted cauliflower and garlic<\/li>\n
  • 3 Cups fresh spinach<\/li>\n
  • 2 tubes Field Roast sausage<\/li>\n<\/ul>\n

    Ingredients for pizza dough:<\/em><\/p>\n

      \n
    • 4C wheat flour<\/li>\n
    • 2t salt<\/li>\n
    • 2C warm-to-hot water<\/li>\n
    • 1 packet active yeast<\/li>\n
    • 1.5 T sugar<\/li>\n<\/ul>\n

      Directions:<\/em><\/p>\n

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      1. In a glass measuring cup, mix your sugar and warm water together. Add the yeast and make sure it starts jumping. Let sit for at least 5 minutes. <\/li>\n
      2. Mix your flour and salt together in a large mixing bowl.<\/li>\n
      3. Add the yeasty water to the flour bowl. Mix together and then knead like the wind.<\/li>\n
      4. Knead some more. Get out all of your anger at your past self for not stocking enough nooch.<\/li>\n
      5. Clean and oil the bowl, roll the dough around it in to get it all oiled up, and cover it with a dish towel. Let it sit in a warm place for 2 hours. <\/li>\n<\/ol>\n

        Ingredients for white bean spread:<\/em><\/p>\n

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        • 2 cans (3 cups) white\/cannellini beans<\/li>\n
        • 4T water<\/li>\n
        • juice of one large lemon<\/li>\n
        • 2T  soy sauce<\/li>\n
        • 1\/2 cup cashews<\/li>\n
        • 3t dijon mustard<\/li>\n
        • 3T tahini<\/li>\n
        • 2t garlic powder<\/li>\n<\/ul>\n

          Directions<\/em>: <\/p>\n

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          1. Blend in a blender. Or a food processor. You got this. <\/li>\n<\/ol>\n

            For the Brussels sprouts<\/em>:<\/p>\n

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            • 1\/2 pound shaved Brussels sprouts<\/li>\n
            • 1T olive oil<\/li>\n
            • 1\/2 t salt<\/li>\n<\/ul>\n

              Directions:<\/em><\/p>\n

                \n
              1. I usually like roasting these, but today I was feeling sauteeing them first to soften and oilize them against the crunchy roasted cauliflower. <\/li>\n
              2. In a sauce pan, heat the oil over medium high heat, then add the sprouts and salt. Cook for about 10 minutes, until totally soft.<\/li>\n<\/ol>\n

                For the cauliflower and garlic:<\/em><\/p>\n

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Now that is some crust.<\/div><\/div>\n<\/div>\n
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I love sharing pictures of my yeast jumping because it is magic!<\/div><\/div>\n<\/div>\n
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Look how pretty my new stuff is! Thanks brotherrrr.<\/div><\/div>\n<\/div>\n
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Beans & cashews & other things oh my!<\/div><\/div>\n<\/div>\n
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I want to go to there. Not to a saucepan. To Brussels. I love that statue of the little boy peeing. I don’t know.<\/div><\/div>\n<\/div>\n
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Objects in picture look a lot bigger than they actually were. <\/div><\/div>\n<\/div>\n
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GLUTEN!!!!!!!!!!!!!<\/div><\/div>\n<\/div>\n
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I made hummus in a blender, look at me I’m a rebel.<\/div><\/div>\n<\/div>\n
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Aw man it kind of looks like my pie mousse. It’s not! <\/div><\/div>\n<\/div>\n
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Spinach! We’re movie clockwise here.<\/div><\/div>\n<\/div>\n
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Cooked & shriveled.<\/div><\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n<\/div>\n<\/div>\n
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Enjoy! It’s real good.<\/div><\/div>\n<\/div>\n
      Is there anything better than Pizza Night? I might have to make this a regular weekly or biweekly fixture now that I have a Stone. So exciting! What are your favorite pizza toppings? Is pizza your favorite food? I went to a casting call when I was like 11 (just for shits and giggles) and about 30 girls were asked “What’s your favorite food?” Every single one of us said pizza, except for one girl, who said “raviolis”. I said to her, “Um that’s not a word. Ravioli is already the Italian plural form.” She got a callback. Bitch. <\/div>\n","protected":false},"excerpt":{"rendered":"

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