Long Grain & Wild Rice Pizza

Yields 2 Pizza’s

Crusts:
2 Long Grain & Wild Rice (Rice a Roni Version)
3 Bottles Clam juice
4 TBS Butter
2 Pieces Swiss cheese
2 Eggs
2 tsp Baking Powder

 

Sauce:
16 oz Wild Mushrooms
6 Fresh Sprigs of Thyme
1 Pint Heavy Whipping Cream
2 TBS Butter
3 TBS Flour
1 Lg Clove Garlic
1/2 tsp Sea Salt

Gastrique:
4 Lemons
1 C Sugar
1/4 C Water

 

Balsamic Reduction:
1 C Balsamic
1 Peach

Toppings:
1oz Asparagus
1 Red onion
Container of Cherry Mozzarella Balls
1 Pkg Heirloom Tomatoes
1/2 C Arugula
1 Bunch Basil
1 Egg

 

Click HERE for printable recipe!

 

I'm not gonna lie this list looks like the beginning title screen of any Star Wars movie! This is because they are suggestions of ways to dress up your pizza for a nice night on the town! The only part that you need to have as a base for this recipe, are the ingredients for the crust!

 I know some of you are shaking their heads right now thinking "Rice a Roni!?" - Well I like to use it because I love the flavor of their seasonings, and I add one little touch that makes it even more tasty...Clam juice!

All you have to do is follow the recipe on the back of the box, but instead of water sub in your clam juice (1 1/2 bottle per box).

You can absolutely use any Long Grain & Wild Rice and spice it how you like it too!

 Put rice into a bowl and let it cool completely in your freezer. Once cooled add in 2 tsp, baking powder, 2 eggs, and 2 pieces of Swiss cheese (finely cut) then mix together. Line 2 baking sheets with parchment and split mix between baking sheets. Then flatten and bake at 425 °F for 20 min. Take crusts out, then increase temp to 450 °F. Place crusts directly onto oven rack, and bake for another 5-10min, or until the crusts feel nice and crispy.

Now for the toppings, and sauces!

 Today's version's are: red onion, asparagus, and mozzarella with a wild mushroom cream sauce....

 ...and heirloom tomato, arugula, basil, red onion, and mozzarella with a peach balsamic reduction.

 First the mushroom sauce!

 Puree mushrooms until they become paste like (here is a pic from before it became a paste, because as we learned in our last blog... we don't take pictures of gross stages of food preparation! ;) - Add paste, and your thyme, into a sauté pan with 1/2 tsp salt and let it cook down until it begins to feel dry. Add dry mix into a sauce pan with 1 pt cream and bring to a simmer.

 Meanwhile.... Let's make a garlic roux! Take your butter flour and garlic, and add it to a sauté pan on medium high heat. Cook until your flour and garlic begin to toast, then add into your sauce pot to thicken the cream.

Finished sauce will be very thick but it is because we are using this on a pizza, or to create fun designs...

 ....for tomato close-ups!

Next the gastrique! Juice all your lemons. Then combine water and sugar in a sauce pan on medium high heat and allow sugar time to caramelize. Warm your lemon juice so it doesn't seize the sugar up, because that can't be comfortable, and slowly add lemon juice into sugar mix. Allow it to reduce by half, then pull it off the heat to cool, and thicken.

 Now let's blanch these babies! Cut the tops, and put them into a pot of boiling water for 30 seconds. Then cool them in an ice bath or cold water immediately, so it stops the cooking process. Once cooled toss in warm gastrique and set aside.

 Take the ends of the asparagus, and shave them down. Instead of aftershave - that most might think to use at this point - we are going to take an egg yolk, poach it, and toss the strands of asparagus in it. I promise you, this will taste much better than Old Spice.

Sauté your onions with 1/2 tsp oil just until they become a bit sweet. They will look like this when they are done, and if you have tasted one, now might be a good time to brush your teeth!!

Add all your ingredients onto the pizza, and add your fresh mozzarella topped with black pepper to finish!

Now for the same crust, gone caprese, in 3 short steps.

Remember the Peach Balsamic we made a few weeks ago? Well if you don't that means you have another awesome recipe to check out for my Pea Pesto (which you can find in the album section of my photos).

If you haven't made it, all you have to do is add 1 C balsamic vinegar and 1 whole peach into a sauce pan. Reduce vinegar on medium high until reduction sticks to your spoon and resembles a light version of molasses.

 Add all your toppings onto your crust, and be liberal with your tomatoes as they are acting as your sauce.

Then drizzle in your peach balsamic, and you can now eat your not so gluttonous take on this seriously comforting plate!

This can be made into so many different things as well! Take your crust and top with marinara sauce and mozzarella, then cut it into strips, and drizzle with garlic butter to serve it as cheesy garlic bread.

Or perhaps for brunch! Cut it into squares and top with fresh lox, cream cheese, capers, and a hardboiled egg!

You can even sub out different seeds or grains too, like quinoa or couscous, to give it a different texture!

This crust is your Play-Doh! Mold it, shape it, and recreate it to be exactly what you want! I guess in the case of this pizza, it will be the perfect addition to your Hasbro Family Game Night!

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