After another 2 month hiatus, the Creative Cooking Crew came back with a new challenge: honey.
Lucky me, I had just picked up a jar of Acacia Honey with Black Summer Truffles at Trader Joe’s and was dying to try it.
In SoFL we don’t have cold weather activities to celebrate the holiday season like our friends to the north, but we do have the annual Boat Parade — and I’ll take that any time!
People line up for miles to view the spectacle and if you’re lucky enough to live along the Intracoastal as my friend does, you just put the chairs outside, get out some bubbly and holiday appetizers …
like this pumpkin rolled pizza, which was a perfect carry-in food for a party because it does not have to be eaten hot.
I didn’t follow a recipe — just used what was available in my kitchen. Here’s the basic idea.
Ingredients: honey, pumpkin, salt, black pepper, chopped walnuts, mint, bacon, orange rind, sun-dried tomatoes, arugula, parmesan, fresh mozzarella and pizza dough.
Method: I roasted the pumpkin with olive oil and rosemary, cubed and then mashed it with back of fork, rolled out pizza dough thinly, layered pumpkin mixture, add some torn fresh mozzarella, chopped sun-dried tomatoes and arugula and then rolled tightly to make a loaf shape and brushed top dough with olive oil and honey
and a sprinkle with parmesan before baking at 425 degrees.
Finishing Touch: a drizzle honey, parmesan cheese, orange zest, chopped mint and grind of red peppercorn.
Happy Holidays from FOODalogue and Florida.