Friday, March 9, 2012

Tarragon and Parmigiano Reggiano Pizza

 A few days ago, we drove up to Bath with the kids. People kept telling us we really needed to go there. People without kids, I’m pretty sure. Don’t get me wrong; it’s lovely. It’s just that kids are more interested in the hole in the ground created by heavy machinery replanting a sign wrenched out by a drunk motorist than they are in seeing ancient Roman ruins.

All that to say, we arrived home after a long day hungry, tired and in no mood to futz with laborious dinner preparations. We wanted hot, good food without having to call for takeout. And seriously, I’m skeptical of any restaurant that sells burgers, pizza and kebabs all in the same place.

So, when you’re short on time but want something that didn’t come out of a freezer, try this amazing pizza. The combination of the parmigiano and tarragon is bliss. Enjoy with a robust Italian red, such as Sangiovese or Chianti. 

1 bunch tarragon, roughly chopped
4-6 crimini mushrooms, thinly sliced
1 cup freshly grated parmigiano reggiano
1 ball fresh mozzarella, sliced
Olive oil
Sea salt and freshly ground black pepper
Pizza dough, whichever recipe or store-bought variety you prefer

Preheat the oven to 400 degrees Fahrenheit.

Stretch pizza dough or premade crust out onto a parchment lined baking pan. Bake for about 10 minutes.
Remove from the oven, drizzle with olive oil and top with mozzarella and mushrooms. Return to the oven and cook until browned and bubbling, about 10 more minutes. Shower with the tarragon and parmigiano and serve. 

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