Friday, December 22, 2017

Plum Ketchup Barbecue Pizza

Sometimes, my community behaves exactly as expected. For instance, we're into the distribution season of jam-club, so we put out a quick google survey asking people what they wanted. Three different people forgot to include their names. Three! I probably shouldn't be surprised, considering half the community finds google calendar an insurmountable technical challenge, but still. Then, when we reminded folks that we really needed their names, we got an email from our resident Mormon Mansplainer which said, and I swear I'm not making this up, "If your survey is not working then it is a design flaw that you need to fix". To be fair, the email also came with the very useful suggestion that we make the name field mandatory... but I still think 'design flaw' is lexical overkill for a survey about jam. Also, when I tracked down another neighbor who hadn't filled out the survey, she told me she couldn't do it because her "computer doesn't get Google".

So yes, we're predictable.

On the other hand, despite declaring it "too spicy" last year, the majority of the community has come around to plum ketchup! I think a lot of the credit should go to this pizza, which my farmwife made for our jam-club tasting party and I have made twice since. It's barbecue pizza with sophistication, and takes a grand total of 10 minutes work, assuming you have some plum ketchup banging around.

Didn't you make some last month? What, you don't cook from my blog immediately? I expect better from my nonexistant fans.



Happy holidays! I'm headed to Boston tonight, and I haven't even started packing OR cleaned my bathroom. In other words, I'm functioning at my usual levels of 'not an adult'.


Plum Barbecue Pizza

1 storebought pizza dough (or be fancy, it's your life!)
1/2 a red onion, sliced in thin half moons
~4 small mushrooms, sliced thin
1/3 cup plum ketchup (or regular bbq sauce maybe?)
1/2 cup cheddar cheese, shredded
OZ GOAT CHEESE
olive oil

Preheat the oven to 350 degrees. On a lightly floured surface, roll out the pizza dough as thin as you can while still fitting it on a sheet pan. Transfer the dough to a sheet pan, then spread plum ketchup across the whole surface with a spoon or a rubber spatula. Sprinkle cheddar cheese. Distribute onions, mushrooms and goat cheese. Crack some black pepper over the top, and drizzle with the olive oil.

Put the pizza in the oven and bake until the dough is cooked- timing will depend on how thick your dough is, but mine took about forty minutes.











2 comments:

  1. Ahahaha! Pretty sure I'm one of the people who neglected to include name! And I've yet to really embrace the google calendar. But the pizza? It was to die for, and one of these days I will muster up enough determination to recreate this with my jar if plum ketchup. That is, if I can bear to remove it from my display shelves of canned jars (dating back from when I first moved in!) those shelves give me canning cred, and I hate to lose that by actually USING them...

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    1. This is the benefit of minimal storage space. My hoarding tendencies are curbed at least a little :D

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