Saturday, August 30, 2014

Portugese Pizza

Linguica sausage, kale, onions...sounds like the makings for a Portuguese dish. At least it was a couple of days ago when I made some Portuguese soup (Caldo Verde) with those ingredients, plus some potatoes.
The thing is, I still have a stick of linguica sausage left, and a bunch of kale. Its Friday night, and I wanted pizza. Looking through my pantry, I find two pita breads...just two. Well, I think its just the hubby and me tonight, so maybe the pitas will work fine for the pizza base. (If anyone else shows up, they can make a pizza on an English muffin.) I could use some tomato sauce, linguica, onions, mushrooms, and kale for the topping. I have a small amount of mozzarella cheese on hand, enough for a topper, but I need more cheese. Hmmmm...there is that small amount of mayo-yogurt-Parmesan spread that I made a few days ago for some grilled turkey and tomato sandwiches. Maybe if I stir in some Ricotta cheese, that would make a good white sauce cheese base for the pizzas.
I chopped up half an onion and three ribs of kale with the center stem removed. Then I pulled the skin off of the linguica and sliced in half lengthwise, then cut each half in half again, then sliced it into little pieces. I sauteed the linguica and onions with a dab of olive oil in a saucepan, then added some diced mushrooms and minced garlic and the chopped kale. I put the pitas on a baking sheet, smeared on the white cheese spread, and topped it with Parmesan cheese. The sauteed sausage blend went on top, followed by the mozzarella cheese and a small handful of Colby-jack cheese, just to make it cheesier. I put the pita pizzas into a 400 degree oven for 10 minutes, just to heat the bread through and melt all the cheeses. I cut the pizzas into quarters and plated them to be served on the coffee table with a beer and TV. All the food groups were represented on one place. Plus, I have enough of the linguica mixture to toss into some scrambled eggs for breakfast in the morning!

So that is how recipes are born: you start with what you have on hand, and improvise. That's the Portuguese way : ) My children's father was half-Portuguese, and his relatives were all hard-working, thrifty folk who really knew how to cook. Lately I have been reviewing recipes from an old family cookbook collection, you know the kind where someone collects a bunch of home-cooks' recipes and publishes it in a nice booklet. I will make something, then tell my daughters, "You should make this for your Dad." There is a simple tomato sauce for fish that is to die for, contributed by the ex's Aunt Marcel. Simple and perfect. I fell in love with it.

Anyway, this is the pizza I came up with tonight, and it was good! Better than my husband expected, because he thought it all sounded kind of weird. I went with the white cheese base as a nod to Mediterranean because of the pita, but on second thought, a perfect dough for this pizza with be potato bread dough with a chunky tomato sauce, then the linguica, kale, and onions. But that's a pizza for another day.


2 pita breads
1 stick linguica sausage
1/2 onion, chopped
3 ribs of kale, center stem removed, chopped
1 clove garlic, minced
5-6 mushrooms, sliced
1/2 C mozarella cheese, shredded
Olive oil

White sauce:
2 Tbs mayo
2 Tbs ricotta cheese
2 Tbs Greek yogurt
2 Tbs Parmesan cheese
1 Tbs fresh basil leaves, sliced
Pinch of salt and pepper
Saute linguica sausage in olive oil with onions until onions are translucent. Add in mushrooms, garlic and kale and cook for 5 minutes on low heat.
Mix together white sauce ingredients and spread onto pitas. Top with linguica mixture. Cover with mozarella cheese. Bake in 400 degree oven for 10 minutes until bread is heated through and cheese is melted. Slice into quarters and enjoy!

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