Here we are again! The 2018 Minneapolis Home and Garden Show. So many cool things to see and do. I wander through the Minneapolis Convention Center following the aromas of freshly baked bread, simmering soup, fresh vinaigrette or a parsnip pizza?? That’s right. I will be showing all of the wonderful Home and Garden Goers what a spring pizza is all about on Easter Sunday at 2pm.
Don’t miss Marjorie Johnson just after with her famous Bunny Rolls!
What do I always say? “Whatever it is you are searching for…I hope you can eat it.” Chefs and celebrities alike will join us this weekend and next. First up, Spring Pizza.
No red sauce here, thank you. Still warm roasted garlic heads are smashed into a mortar and pestle with coarse ground salt, freshly ground black pepper and only the slightest bit of extra virgin olive oil. The first turn of the pestle releases a mouth-watering aroma of sweet, caramel, buttery roasted garlic. This is the sauce. (lip smack)
I use ready-made crusts to speed up to the part where I eat. I pre-cook the crusts about 10 minutes while gleefully smashing around the garlic for the sauce, often resembling The Swedish Chef from The Muppets…Flurbidy Durpin…arlicky slurpin…
I use leftover roasted parsnips from a meal prior, as well as caramelized onions that I have frozen. (See recipe for Crock-Pot caramelized onions……………………………………………….)
Oh Sorry! I was swept back to the night I put raw onions, butter and love into a Crock-Pot and awoke to perfectly caramelized onions! Seriously like magic. But, not.
Crust. Roasted Garlic. Caramelized Onion. Roasted Parsnip. Feta “is betta” and Arugula. Bake in a 400 degree oven for approximately as much time as you need before “hangry” turns into “HANGRY!”
Cut and enjoy.
Fold and inhale.
Open mouth wide enough to place said pizza in and swallow. (pretty much my go-to)
See you soon!
“Whatever it is you are searching for…I hope you can eat it.”