I love good recipes. I also love to cook. One of my favorite things is eating something delicious out then going home and trying to suss out the recipe so I can recreate the dish. Imagine my delight when the delicious Curried Peach Pizza that my husband and I ate at Lakewood Vineyard’s Greatest Hits Dinner last night came with a recipe card! On the drive home I was ticking through the ingredients, assessing my pantry stocks, deciding substitutes for those I lacked, and planning the perfect brunch dish to eat with my family the next day.
So, today is my least favorite day of the year–the one we get 23 hours because we change to daylight saving time. All my inherited I’m-so-hardworking, “I am getting up at 6:30 on a Sunday and making something” is defeated by the need to change the clock to the real time. 7:30, kind of smug-crushing. Anyway… The recipe called for pizza dough, I did not want to make the–sub puff pastry from the freezer! The recipe called for dried peaches, I didn’t have that–sub dried mangos. Brilliant! The recipe called for curry powder, I didn’t have that–sub some garam masala left from the last time I made Indian food, pump it up with a little cardamom, Genius! The recipe called for mozzarella–of course, improve it with Tumino Old Grey Mare Jersey. So, Liz, Chris–it is almost your delicious recipe THANK YOU! And, we were sure to enjoy it with your Vignoles!
Lakewood’s Indian Spiced Mango Pizza
- One package puff pastry, thawed and rolled to fit 9 x 11 baking sheet
- 4 TBS butter
- 1 tsp garam masala
- 1/2 tsp ground cardamom
- 3 oz dried mango, chopped
- 2 tsp Honey
- 8 oz Old Grey Mare Jersey or Captain Ogden, shredded
Pre-heat oven to 400 degrees, Bake puff pastry for about 8 minutes, if it puffed in the oven, deflate with a few pricks with a fork or knife. Remove from the oven before crust begins to brown. In a saute pan, melt the butter and add the mango, garam masala, cardamom, and honey. Simmer lightly and stir to combine ingredients. Spread mixture evenly over the puff pastry. Top with cheese and bake until cheese is melted and bubbly. Slice and serve warm with Lakewood Vineyards Vignoles
I took the pizza out a little early, covered it with foil, went to Mass, and reheated it when we got to my son’s house. In reheating I put it in a 375 degree oven and heated until the cheese bubbled and became golden. It was a winner!
It is so fun trying out new things. It is great to eat out, have a delicious meal, and not have to do dishes. We more enjoy the slow meals and dishes we can repeatedly make and share with family and friends. The whole idea of eating something wonderful and thinking , “hmmm, I think I could make that” is how Tumino Cheese Company came about. We would eat great Italian cheese, and think–we think we could make this…