I don’t really have time to be writing this post. I am sort of over-scheduled right now.
First of all, as you may know, I wrote a book. It wasn’t supposed to come out until May 8th, but the folks at Amazon decided to send it out a week early, so if you pre-ordered, you should already have it in your hands, which is equal parts thrilling and anxiety-producing for me, feedback junkie that I am.
As such, I’m throwing a party at Green Apple Books on Clement Street in San Francisco, getting ready for a big signing party up in Santa Rosa at my parents’ house, preparing for a demo at The Olive Press, and planning a trip to to Los Angeles and then Chicago, to speak at both cities’ Google locations and a variety of other fun spots, shortly thereafter.
Also, I am writing a second book, about pizza dough (go figure). My manuscript was due 2 days ago. It is not finished (I’m close though, I swear).
Funny as it may sound given what I do for a living, when I work for hours on end, I often forget to eat…even if I’m cooking. I’ll have coffee, then more coffee, then a glass of water, after realizing how dehydrated the coffee has made me, then suddenly it is 3 PM and I am starving. This pizza was this afternoon’s much-needed diversion/sustenance. And it was awesome.
Now excuse me, I have stuff to do!
Ingredients
- flour for the pan and for rolling Pantry
- 1/2 recipe pizza dough $1.50 for a whole recipe
- extra virgin olive oil Pantry
- 3 cups chopped Rainbow or Swiss chard (kale or spinach would also work) $2 for a bunch
- 1 medium onion, sliced $0.50
- 2 cloves garlic, chopped Pantry
- salt and pepper to taste Pantry
- 3/4 cup shredded mozzarella or provolone cheese $3.50 for 8 oz.
- 1 or 2 eggs $1.50 for 6
Recipe Serves 2-3
Directions
- Preheat the oven to 475 degrees F. Lightly flour a baking sheet or pizza pan and set aside.
- Heat 2 tbsp oil in a large frying pan over medium-high heat. Add the chard and cook for 5-6 minutes, until it begins to wilt, then add the onion and garlic and cook, stirring occasionally, until the onions begin to brown (another 5-6 minutes). Season with salt and pepper to taste.
- On a lightly-floured surface, roll the dough out into a 10" circle (or an oblong shape, if you prefer), and place it on the prepared pan.
- Drizzle the dough lightly with olive oil, then top with the cheese. On top of the cheese, scatter the greens mixture. Crack an egg or two on top of the greens mixture.
- Bake the pizza for 10-12 minutes, until the crust is golden-brown and the egg white is just set (the yolk should be runny).
- Top with more salt and pepper, cut into wedges and serve.
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What They're Saying
Eileen, on May 3, 05:34 PM, wrote:
That pizza looks so great—egg and greens, perfect. :) And congrats on the book launch! I wish you a great turnout!
leeta-rose ballester, on May 3, 05:49 PM, wrote:
This looks amazing! I showed it to my husband, who is not quite as enthused about food or cooking as I am, and he was definitely intrigued! I guess I know what I am making for dinner tomorrow!
Nici, on May 4, 07:47 AM, wrote:
When will you be in Chicago and where? I love your blog and would love to see you speak when you’re in the midwest
Aly ~ Cooking In Stilettos, on May 7, 10:59 AM, wrote:
I happened to be walking past an aisle in Barnes & Noble this weekend and, prominently displayed, was BrokeAss Gourmet. Many congrats!! I had to get a copy immediately and, I have to say, I’m beyond impressed. So glad I found the blog that goes with the book :)
Tanya, on May 17, 01:00 AM, wrote:
I’ll definitely be on the lookout for your cookbook! Fabulous! : )
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That pizza looks so great—egg and greens, perfect. :) And congrats on the book launch! I wish you a great turnout!
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