Fontina and Portabello Pizza

I can’t say what exactly made this week so stressful, but I was TOTALLY ready for a beer and Pizza Friday when it finally rolled around. Fortunately, this three day weekend is already going pretty well, so I’m sure by Tuesday I’ll be out of my funk. I just have about 3 million papers to grade between now and then…

One of my essential Friday night or Saturday morning activities is planning my meals for the next week. I’ve done this on and off for years, but now that I’m using a Google Docs instead of random pieces of scratch paper that I inevitably lose, it’s going much better.

Using Google reader and one cookbook (I used to look at six or seven cookbooks and get totally overwhelmed), I put together a spreadsheet of what I plan to make. As I’m doing that, I write my grocery list, and we go grocery shopping and to the farmers market first thing Saturday morning. It’s nice to start the weekend knowing the whole week is already planned for, and not leave it hanging over my head until Sunday night.

Yesterday was grocery shopping day, but it also ended up being penguin-viewing day! We took Ellie back to the science museum and this time, the penguins were swimming!

I don’t know if she was more into watching the penguins or the other kids that came to see them, but we spent about 45 minutes there. Love that place.

This pizza went onto the menu as soon as I saw it. I forgot to get red peppers, and I don’t eat bacon, but I figured it would still be really good if I used some portabellos. And it was! The balsamic drizzle is amazing – don’t skip it!

[amd-zlrecipe-recipe:35]
(adapted from How Sweet It Is

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8 Responses to “Fontina and Portabello Pizza”


  1. 1 Kelsey January 15, 2012 at 4:49 pm

    This looks and sounds so good. Mushrooms and cheese are already a win, but add balsamic–heaven!

  2. 2 Moodles January 15, 2012 at 4:49 pm

    This looks terrific. Do you have a whole-wheat pizza dough you recommend?

  3. 3 Avrienne January 15, 2012 at 6:01 pm

    Always looking for non-standard pizza topping combinations to try–we make pizza every week from my thriving sourdough starter, but tomato sauce and mozzarella do get old eventually!

  4. 4 Megan (Running Foodie) January 15, 2012 at 7:04 pm

    I menu plan in a similar way, but I love your idea of using only ONE cookbook a week. I always want to cook from my cookbooks more often, but I have SO many, it can be SUPER overwhelming. I can’t believe I haven’t thought of doing it your way before! Thanks, Cate šŸ™‚

  5. 5 Kate January 16, 2012 at 1:35 am

    I love the idea of beer and pizza Fridays. We’re not as organized so we did beer and pizza Thursday and Saturday this week.

  6. 6 Krysten January 16, 2012 at 10:45 pm

    Looks yummy! Did you make the dough from the Big Sur cookbook you’ve referenced previously? I haven’t made my own dough yet, but I’m considering doing it soon and this could be a good pizza to start with. šŸ™‚

    • 7 Cate January 17, 2012 at 6:42 am

      No, it’s from Artisan Pizza in 5 Minutes A Day and I’m going to do a post on it soon because it’s definitely my absolute favorite crust ever!

  7. 8 Krystal @ {Mrs. Regueiro's Plate} January 17, 2012 at 8:25 am

    OMG…thanks Cate for letting me take a peek into your meal planning. I have been meaning to do something like this, and I’m one for papers getting lost or shuffled in between my many bags.*Just created the google doc and this recipe is set to make – sometime in the next 2 weeks. LOL. It’s so effortless and it will definitely help me keep track of all the recipes that I want to make. I love that Artisan Pizza book, there are so many recipes that will keep us busy!!


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