The other night, I made the following menu for my family:
- Feta cheese wedge salad with pancetta, cherry tomatoes, & walnuts
- Hawaiian pizza with homemade dough (pineapple/ham)
One of my French cooking books had this goat cheese-leek upside down tart thing in it that called for yogurt. Since I was planning to make it, I (obviously) picked up the yogurt; however, upon execution of the recipe, I pulled an idiot and totally missed it.
For the record, no one was a big fan of the “dry” tart mom made, although they did give me an “E” for effort. Heh.
So anyway, I was left with this big tub of plain nonfat yogurt in my fridge with no plans to use it. I mean, sure, you’d think it wouldn’t be a big deal to find something, but we’re Greek yogurt people, so plain regular yogurt is kind of like the kid in Coke bottle glasses and suspenders in our fridge. My apologies if that metaphor reminds you of a traumatic childhood, but it’s the way I imagine my groceries interacting with one another. Don’t even get me started on crayons (see: soap opera).
I went to my source of all things necessary (Pinterest) for some ideas on what to do, and came up with a yogurt-flour pizza dough (two points because Hawaiian pizza meant using up that can of pineapple sitting in the cupboard) and blue cheese dressing for a wedge salad.
You may have noticed that I said “blue cheese” here, yet “feta” was the cheese listed on the menu. My teenager decided at some point, among other things, that she no longer cared for the taste of moldy cheese, thus I revised with my favorite crumbly cheese feta. See, I only cave to teen whims when they work in my favor. Mwahahahaha!
The dough was pretty simple, although I will most likely not be using this combination of ingredients again. A one to one ratio of flour to yogurt made a very sticky, wet dough that was near impossible to work with, and I probably ended up adding at least another cup of flour while kneading just to get it to peel from my surface. Maybe it was the nonfat yogurt vs. whole or Greek that did me in. It was tasty, so I’m thinking it’s worth a mulligan with a thicker yogurt.
For the sauce, I used a small can of tomato sauce (the kind that’s next to the paste) and added salt, pepper, garlic powder, and dried oregano (crucial key ingredient to make it taste like pizza sauce vs. spaghetti sauce). Then I thinly sliced some of a ham steak and drained the can of pineapples I had, assembled the pie and popped it in the oven at 425 for 20-30 minutes. Voila! Homemade Hawaiian pizza.
The wedge salad was about as easy as the photo looks. I fried up the tiny pancetta cubes, sliced the last of my cherry tomatoes in half, pulled out some walnuts I’d had in the pantry for a bit, and quartered the head of the Iceburg lettuce. Okay, so maybe “quartered” is the wrong term. Hexagoned? Smaller slices that still looked like wedges. There.
The dressing was a combo of 3/4 cup yogurt, 1/4 cup of mayo, dash of white wine vinegar, salt, pepper, and a handful of feta cheese. It was tasty but needed something… The recipe had also called for Worcestershire and hot sauce, neither of which I had, so maybe that was it. Who would have thought nixing two ingredients in a recipe would affect the outcome?
Both the pizza and the wedge salad were filling, so despite the little nags here and there, dinner was a success in my book.
And that’s my share! Talk to you soon.