Now that I have access to a great hunk of pizza dough -- in the dairy cooler of my Food Coop -- I won’t flinch at making a wonderful pizza. The recipe for “Pizza with Egg, Prosciutto, Artichokes, Olives, Mozzarella, Tomato Sauce and Basil,” from Jamie’s Italy, by Jamie Oliver, is intentionally sloppy, I’m sure. It begs for a certain amount of impulsive improvisation. If you don’t have dough in your supermarket, try to buy some from your local pizzeria. Everyone liked my pizza. The crust cooked perfectly and was so addictive to eat. Crispy, salty, cheesy.

I pressed my hunk of dough onto an oiled baking sheet. I added my toppings. Artichoke hearts from a jar. Slices of speck (a juniper-flavored ham originally from Southern Austria/Northern Italy) instead of prosciutto (Italian salt-cured ham usually sliced paper thin). Pitted kalamata olives. Two cracked eggs. Mozzarella, olive oil, salt, pepper.

I baked my pizza at 425 degrees for 20 minutes. Perfection, really.


I also made the “Warm Salad of Roast Cauliflower & Quinoa,” from The Stone Soup, when a head of orange cauliflower winked at me in the Food Coop. I doubled the recipe to make 4 servings.

Pay attention to the recipe’s Celsius temperature: you’ll need to roast your cauliflower at 392 degrees F (200 degrees C). I roasted for 24 minutes, with 1 tsp. salt and 1/2 tsp. black pepper. I adore the freeform method of drizzling the veg with olive oil and allowing it to roast until it’s comfortably cooked.

My great discovery with this recipe was in simmering my beloved quinoa in water enhanced by tomato paste. What a revelation! Brilliant! The quinoa’s color turns modestly orange. Instead of chives, I chopped some garlic scapes (the green, edible stem from which the seed head of the garlic bulb is formed), which are currently abundant at my Food Coop, into this salad. Instead of bocconcini, I used some salty feta cheese, and liked it. Thrill yourself with tomato-pasted-quinoa, bolstered by roasted cauliflower. It’s a kick.

Pizza Dough = $1.43
Orange Cauliflower (2 lbs.) = $3.43

RECIPES: find pizza dough and create a delicious masterpiece; roasted cauliflower + quinoa + tomato paste = brilliance
crispy pizza can be eaten after 30 minutes of prep and cooking; same for the warm quinoa salad
TASTES: make your pizza salty and cheesy (if you wish); quinoa is always satisfying, and here it sings with only four other ingredients

Next time, I want to test my skills with phyllo dough. I’ll cook “Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce,” from, along with a potato recipe inspired by Jamie Oliver’s “Sauteed Jerusalem Artichokes with Garlic and Bay Leaves,” from Jamie’s Dinners. This will be fun. Come back to my site on Saturday, July 17, to witness this meal.