Seattle products make a pizza that’s hard to top

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I’ve been attending a lecture series on animals by Seattle Arts and Lectures. During one of the lectures, the speaker discussed the farming industry and mentioned that the rate at which humans consume meat simply isn’t sustainable as the population continues to grow. He mentioned finding alternate products, such as items made by Field Roast, a Seattle-based company that makes meat-like products out of grains and vegetables as a protein alternative. On my next trip to the store, I spotted some Field Roast sausage on the shelf, so I picked it up to try it. I’ve never liked regular sausage—mostly because of the texture—but this appeared to be a little different. I broke one of the links up and added it to a scramble the next day. It was really good.

I still had a link left when I got a craving for pizza last night. I didn’t want to wait too long for pizza dough to rise properly, so I opened up my Smitten Kitchen cookbook to the recipe for Rushed Pizza Dough and got to work.

As the dough was rising, I looked through my fridge for more toppings and found some locally made goat cheese and some Beecher’s Smoked Flagship cheese. I thought they’d help tone down the spiciness of the sausage a bit. I also had some fresh pesto and dill on hand to round out the flavors. It was definitely the best pizza I’ve made in recent memory, and a combination I plan on recreating.

Rushed Pizza Dough
1/2 cup warm water
1 1/4 teaspoons active dry yeast
1 1/2 cups all-purpose flour
1 teaspoon table salt
Olive oil, for coating bowl

Preheat oven to warm (200-225 degrees F) for 5 minutes; then turn it off.

Pour 1/2 cup warm water into a large mixing bowl, sprinkle the yeast over the water, and let it stand for 5 minutes. Add the flour, then salt, and mix with a wooden spoon until a rough, craggy mass forms. Turn dough and any loose bits out onto lightly floured counter, and knead for 5 minutes or until a smooth, elastic dough forms.

Coat inside of mixing bowl with olive oil, place dough back in bowl, then cover with plastic wrap. Place in previously warmed oven, and let it sit for 30 minutes, or until doubled. Remove dough from oven and preheat oven to 425 degrees.

Using your hands, shape the dough into a circle on a baking sheet lined with parchment paper.

Toppings
4 tablespoons pesto
1 Field Roast Mexican Chipotle Sausage
3 ounces goat cheese
3 ounces Beecher’s Smoked Flagship cheese
1 sprig of fresh dill, torn into small pieces

Spread the pesto around the shaped dough, leaving about a half inch of space between the sauce and the edges. Break apart the sausage and sprinkle onto the pizza. Do the same with the goat cheese. Grate the goat cheese over the top, and sprinkle the dill on. Bake for 10 minutes, or until crust is lightly browned. Cut and serve.

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Beautiful black rice salad is all about texture

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I was originally going to post a soup recipe as my first entry of 2014, but something better came along. I tried a new recipe Wednesday and am still enjoying the leftovers.

I don’t often stray from more typical grains such as white or brown rice and cous cous, but when a friend moved away last year, she left behind a bag of black rice which I knew I needed to figure out how to use.

That bag of rice sat in my cupboard for about six months, up until this month’s edition of Bon Appétit arrived. In this month’s issue, some of the magazine’s staff provided recipes for dishes they cook at home. Among them was this recipe for Black and Wild Rice Salad with Roasted Squash. The accompanying photo was stunning and it included butternut squash, which I love, but most importantly it used black rice.

I wasn’t sure how much I would like this, but I really enjoyed it. The sweetness of the squash and the tartness of the red wine vinegar added delicious layers of flavor. It was even better the next day and, while it can be eaten cold, I prefer it hot.

I omitted the pomegranate seeds in the recipe because the seeds drive me crazy, though I imagine the flavor of the arils would have complemented the rest of the flavors in the dish. I also substituted sliced almonds for the pistachios, since I didn’t have pistachios; and I used curly parsley and carrot greens instead of the microgreens. The curly parsley was a bit harsh, but the carrot greens worked well.

One of my favorite things about it was the texture. The sticky rice and soft squash are balanced by crunchy nuts and rough greens. This must be the amuse-gueule, or “amusement for the mouth,” that celebrity chef Robert Irvine talked about when I interviewed him last year.

It’s not often that you find such an abundance of color, texture and flavor in one meal, but you definitely do in this rice salad. Try it. You won’t be disappointed.

Ingredients
1 1/2 cups black rice
1/2 cup wild rice
Kosher salt
1/2 medium butternut squash, peeled, seeds removed, cut into pieces
1/2 cup olive oil, divided
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons honey
2 scallions, thinly sliced
1 cup pomegranate seeds
1 cup microgreens or sprouts
1/2 cup roasted pistachios, chopped

Preheat oven to 450 degrees F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35-40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.

Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20-25 minutes; let cool.

Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.