it’s plum o’clock somewhere

Yesterday, there was salad.

buffalo chik'n salad

There was coffee.

coffee

A lot of coffee.

water fountain

There was a new drinking fountain (on what is possibly the ugliest wall ever) at the gym. See, there’s a water bottle filler thingy above the drink-from-here thingy! (I don’t know why someone hasn’t already hired me as official namer of things.)

 

ramen

There was ramen (Thai Kitchen Bangkok Curry).

There was homework.

There was Costco, and a trip to the mall to return two shirts to Banana Republic that ended with us leaving with two (different) shirts from Banana and two shirts from J Crew (not all mine, Crockett was with me).

Most importantly, though?

There was pizza.

plum and pork pizza

I realize this is not the most attractive pizza you’ve ever seen. Partially, that’s because I made my own dough and then froze it in a pizza shape, and during the baking process it stuck to the foil I baked it on. Every piece had to be flipped and peeled before it could be eaten.

plum and pork pizza 2

What it lacked in prettiness, it made up for in damn-that’s-tasty-ness.

Plum and Pulled Pork Pizza

More of a suggestion than a recipe, ok? As in, I suggest that the next time you have these ingredients on hand, this is what you do with them. The suggested qualities are per serving – I made a pizza big enough for the two of us, so I used twice as much of everything as listed.

Pulled pork – any recipe, about half a cup 
Plums – preferably large ones, so you don’t end up with a lot of peel, about 1/2 
Goat cheese – 1/3 cup
Mozzarella – 1/3 cup
Thyme – teaspoon, dry
Olive oil
Pizza dough (fresh, homemade, frozen – I suspect even Boboli would work here)

  1. Heat the oven to 450, with the pan you want to cook the pizza on inside.
  2. Using a mandoline or a sharp knife, slice the pitted plum(s) into 1/8 inch thick slices.
  3. Separate the pork into bite size strands and chunks.
  4. Mix together the goat cheese and mozzarella in a small bowl.
  5. Roll out whatever pizza dough you’re using. (You want to be able to transfer it, so think small rather than huge (or use whatever your regular pizza baking strategy is)).
  6. Smoosh the cheese mixture over the dough and sprinkle over the thyme. Lay out the plum slices, overlapping in places (they’ll shrink in the oven) and brush them with olive oil. It’s fine if some of the oil gets onto the cheese or dough. Evenly distribute the pork over the top.
  7. Bake for about 18 minutes. If the pork starts to burn, you can cover the top with foil. (Alternatively, bake the whole thing for 10 minutes and then pull it out and add the pork and stick it back in).
  8. Eat it.

It’s sweet, but savory. Cheese, but not too cheesy.

It may be my single favorite pizza I’ve ever made, and I’m terrified that Crockett is going to eat the leftovers before I get home.

IMG 2514

With it, I served this salad. I already had the mandoline out, I had brussels sprouts, I had a new chunk of romano cheese from Costco – I was all set. The only changes I made were to leave out the thyme and to use almonds instead of hazelnuts.

I’ve recently realized that hazelnuts always taste stale to me.

Even in Nutella.

With that blasphemy, I leave you for class.

Bye!

Tags: , , , , ,

One Response to it’s plum o’clock somewhere

  1. BD says:

    This sounds really good… but calling it pizza? I don’t know…….. (I guess it’s saved by the mozzarella)