I’m going to admit something to you: I’m kind of embarrassed to post this next idea. I bought the dough for this pizza two days before I was going to be able to make it, so when I set about kneading & working the dough, it was about as pliable & stretchable as the Play Doh they only recently retired in our church’s Nursery. As a result, the finished pizza doesn’t look pretty. Like, REALLY not pretty. Don’t say I didn’t warn you.
My first thought was to just delete the pictures altogether; this doesn’t belong on the World Wide Web alongside all of these professional-quality photographs of delicious, beautiful food, does it? But then I was emboldened by a great post by the Reluctant Entertainer that I’d read last week. In it, Sandy relates a conversation she had with a food blogger who “does it all” by sending her kids to school, cooking & taking pictures in the afternoon, then shoving her beautiful food in the fridge, where it might get eaten later… or it might get tossed out.
Is this what our lives have come to? Not mine. For one thing, I don’t have the money to toss food out!
I’m not a food photographer, professional party planner, or classically trained chef. I’m just a mom with a rambunctious toddler, a love of cooking, a few ideas in my head, & a grand total of 10 square feet of natural light (& that for only about 3-4 hours on a sunny day… hence the exceedingly unflattering use of the flash for most everything). When I started this blog, it was to share my “just-mom” ideas with other “just-moms” out there. The pictures aren’t great. The food doesn’t look like it belongs in a magazine. But the ideas are there for you to share with love with your families, just as I do with mine.
Okay, disclaimer/missive over. (Would I refer to that as a dis-missive?)
Now for the fun stuff: How to turn a bell pepper into 4-leaf clovers for your St. Patrick’s Day pizza.
You probably already know about our love affair with pizza. So it should be no surprise that I came up with an excuse to eat it on yet another holiday. I honestly can’t remember how this idea came about — whether I read it somewhere or just had an epiphany — but regardless, it worked a lot better the first time I tried it, with a Papa Murphy’s pizza with a mercifully large, flat crust. So there you go, for what that’s worth.
When you go to the grocery store, look for a green bell pepper with 4 relatively equal-sized lobes:
Cut 1/4-inch slices across the width of the pepper from the bottom up, cutting out any of the seedy core as you come to it. These are your “shamrocks.” When you get close to the top, just cut short slices around the core. These will be your “stems.”
Now for the pizza part: Preheat your oven & pizza stone to 450. Then roll out your crust on your parchment paper (with a little flour if it needs it) & top it with the sauce & any other non-shamrock toppings you’re planning on using.
Then cover those with your cheese. (The store was out of regular shredded, so I had to go with finely shredded. Can someone give me a concrete reason they even created this stuff? It just gets everywhere except where you want it to stay!)
Now arrange your shamrocks & stems however they’ll fit & look pretty. A larger-than-13-inch pizza will provide more breathing room, so people will have an easier time telling what it is.
Now bake it until the cheese is bubbly & the crust is golden-brown. Then enjoy!
What are you making for St. Patty’s Day dinner?