Just like that, it’s cooler and crisper and obviously the season has changed. I love this time of year. The transitional times in general are my favorite. Typically, it’s right about now that the long, endless slog of hot summer days has me down, and cooler weather sweeps in to relieve me. This year, however, summer was surprisingly mild, and I actually enjoyed it. That means that not only am I excited by autumn, I’m still energized instead of drained by constant humidity.
Perhaps that’s why I feel a bit restless and eager to tackle some work. I would love to say that means I’m throwing myself into big projects. But I am finding it more satisfying to chip away, little by little, at countless small tasks that have been nagging at me. And, in the midst of the fresh fall housekeeping, I’m swinging back into cooking.
I have a difficult time with cooking in summer. It’s often too hot, and by the time I get home from work, I am not in the mood to stand and chop things for salads or other cool foods. Fall food is a different story. Fall food seduces me. I make long, lovely lists of produce I want to use and recipes I want to try.
This one is an interpretation of a salad recipe I have stashed in my MacGourmet database. Don’t ask me why I utterly refused to consider making the actual salad. No, it had to be pizza, and boy, am I glad I stuck to that instinct. I kept the main flavor profile for the first pizza, then, why not, we traded in some leftover Brie and salami for the other. Both variations were something of an experiment, and both were good, but we preferred the first. It was a little less salty and a little more nuanced. Even the baby found it to be just the thing to fuel his rapidly-wrinkling brain.
Now if only Little Bear and I weren’t overcome with sniffles. My sinuses started creeping into cold-weather mode a week ago. I’ve had a constant grumpy headache ever since, and it is getting old. I’m so preoccupied with the expectation that a major cold is about to kick in that I cannot enjoy the fact that a major cold has not kicked in. Oh well. At least I can enjoy food like this pizza, or porridge, or chili, or any number of sweet things…
Pizza with Blue Cheese, Arugula, and Pear
Inspired by Williams-Sonoma’s Harvest Salad with Blue Cheese and Roasted Pears
- ¼ cup extra-virgin olive oil
- 2 tablespoons golden balsamic vinegar
- freshly ground black pepper
- all-purpose flour, for rolling
- 2 balls of pizza dough, store-bought or homemade
- honey, any varietal, to taste
- 1 large shallot, minced
- 1 tablespoon chopped fresh tarragon
- 4 cups baby arugula leaves, washed and spun dry
- ½ pound whole-milk mozzarella, grated
- 1 firm Bosc pear, cored and thinly sliced
- ½ crumbled blue cheese
Preheat the oven to 450°F. Use a baking stone, or prepare a pizza pan the way you like it.
In a small bowl, whisk together the olive oil and vinegar. Season with salt and pepper. Roll out one ball of dough on a floured work surface. Brush with half the vinaigrette. Drizzle lightly with honey. Sprinkle with half the shallot and tarragon.
Scatter half the arugula over the dough evenly. Sprinkle with half the mozzarella. Spread half the pear slices on top. Sprinkle evenly with half the blue cheese. Bake on the stone or prepared pan for 12-15 minutes, until arugula is wilted and cheese and crust are golden brown. Repeat with the other half of ingredients. Serve immediately.
Brie, Salami, and Thyme Variation
Replace the golden balsamic with red wine vinegar. Replace the tarragon with thyme. Replace the blue cheese with Brie. Sprinkle with ¼ cup chopped salami or pancetta.