Arugula Pesto/Goat Gouda and Vegetarian BBQ Pizzas! It's Pizza Friday!

I've even made one with red onion and mushrooms!

The Wee Wonder has decreed that henseforth Friday shall be known as Pizza Friday and that only pizza and other fun foods shall be consumed. She did this after trying the arugula and roasted garlic pesto I'd made a day or so before on a pizza topped with fresh tomato and some of the precious goat Gouda. It was mighty fine. I'm all for Pizza Friday.

At the same time I had also made a vegetarian version of my bbq chicken pizza. How is it vegetarian? I just left the chicken off (and the Havarti, which I lacked at the time). Funny, I didn't miss the chicken. BBQ sauce, red onions, and cheddar cheese on a buttered crust did just fine.

I make my own sauce, of course. Bottled sauces are for suckers.

Sucker Free Sauce
Now it's the first official Pizza Friday. I'm making the bbq chicken pizza properly this time. The pesto is still around and will make an appearance. You can find the recipe for the bbq chicken pizza here, although I've altered the sauce recipe over time. The current recipe is more like:

1/2 Cup ketchup
1/4 Cup apple cider vinegar
1 Tablespoon molasses
1 Tablespoon Vegemite
1 Pinch of hickory salt
2 Shakes of garlic powder (NOT garlic salt, or leave out the pinch)
4 Shakes smoked paprika (or 2 paprika and 2 Cayenne pepper)
1 Tablespoon extra virgin olive oil

Whisk it all together in a saucepan over low heat and cook down slightly. Let it cool and it's ready for topping that pizza crust or whatever you choose, chicken or chicken-less. My recipe changes with the moon so don't hold me to this one. Also, I find that Havarti and cheddar are the best cheeses for the topping, but there is a lot of cheese out there. I'm considering one with Blue Castello next.

If you're interested in the pesto/goat gouda pizza, you'll find that arugula pesto recipe here. Costco is still refusing to bring back the mass quantities of goat Gouda, but I just found the same thing at Trader Joe's in a smaller portion. I'd thought that something so good would find a new home.

Did I mention the fennel and chocolate mint ice cream that's firming up in the freezer? Huzzah!

1/4 Cup fennel seeds
2 Fennel fronds
1/4 Cup chocolate mint leaves
2 Cups of heavy cream
2 Cups of 1/2 & 1/2
1/2 Cup sugar
Pinch of salt
2 Tablespoons vanilla extract

Soak the fennel seeds, muddled mint leaves, and fronds in a jar or covered container overnight with the 1/2 & 1/2 and heavy cream. Strain the plant material out and whisk in salt, sugar, and vanilla extract until the salt is dissolved. Put in the ice cream maker and go.

Oh, hey. Don't forget to use parchment paper when making your pizza. It'll save you plenty of trouble.



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