The pinsa in the photo at the top of this article is from Montesacro so that should be all the motivation you need to give it a try.Ī quick Google of pinsa places near me popped up a bunch of restaurants with pinsa on the menu, so I dunno, give it a search and try it for yourself! Then get ready to argue that it's the best pizza style and all others are hot garbage. For instance, the San Francisco restaurant Montesacro has branded itself as "America's original pinseria," and has expanded to more locations around the country. You'll probably start seeing this pop up more as it gains more buzz in the U.S. It's somehow crunchy and fluffy all at the same time. It also takes a little bit longer to rise and cook but all this work results in a much lighter and fluffier dough, which many have raved over. Enter your address above to see fees, and delivery + pickup estimates. For the garlic-knot crust: Cut each biscuit round in half (or quarter it, if the package makes extra-large biscuits. This swap can make it easier to digest for many people. 7469 Watt Ave 105, North Highlands, CA 95660. Pizza bake will beat any delivery DIRECTIONS 1. This style of pizza is made with rice, soy, and wheat flours versus 00 flour, which is typically used to make pizza and pasta. For more flavor, swap out the water for vegetable or chicken broth. Whatever will make you happiest will make me happy too.ĭrop us a comment down below to let us know how you liked (or hated!) this-and share your fun oatmeal ideas while you're there too! If you love the easiest dinners imaginable, check out these Chinese-style stir-fried tomatoes and eggs.Play icon The triangle icon that indicates to play If you want to make it meatier, add some slices of pepperoni or crumble some cooked bacon on top or slip it into the simmering process. I use two different kinds of oats for a texture play, but if you only have quick-cooking, you'll have a creamier result if you only have old-fashioned, each bite will have more chew. If you want to keep things vegan, skip the cheese. I use sambal oelek for super-fresh super-spice, but you can also substitute Sriracha in a pinch. I call for Italian seasoning here to keep it classically "pizza," but I've also used steak seasoning and a citrus-herb seasoning mix on other occasions and those came out delicious as well. You’re an adult now, you can do whatever you’d like, and I will not judge you for being your most creative self. This is a no-fuss recipe that you can mess around with as you'd like. Loosen it as needed with more water to get the consistency that you desire. If you want it thicker but added too much water at the beginning, just keep cooking and let the moisture evaporate until the oats are less soupy. That's the beauty of oatmeal-it only gets better with more cooking time, and you can adjust the water level as you see fit. You should be stirring the pot pretty consistently to make sure there's no oaty lumps sticking to the bottom of the pot and burning, but you don't have to baby it and feel like adding an extra cup of water might ruin the whole batch. The first time I made it, its creamy consistency and ability to marry together all the flavors I threw into the pot made me think that it was a "poor man's risotto." But when I caught myself eating down the whole pot-that yields 4 very hearty servings, by the way-I realized that this, this was better than risotto.įor one, it's much less finicky. Mixed greens, red peppers, artichoke hearts, Roma tomatoes, red onions, Kalamata olives, pepperoni chips, Feta cheese, balsamic vinaigrette dressing & grilled marinated chicken breast. It can also be transformed into savory porridge-and one so reminiscent of pizza, it'll make you rethink what "oatmeal" can be. I will not stand for such injustice! Oatmeal has been relegated to breakfast bowls everywhere, topped with sweet granola or paired with bananas, but it holds so much more potential beyond just being a blank canvas for apple-cinnamon or maple syrup. Oats are underrated, under-appreciated, and under-utilized.
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