Tag Archive: pizza

Crust!-Restaurant Memories-2

What’s the Best Part of the Bread?


 In El Paso, Texas on any given night you can smell the waft of lovely fresh baked bread coming from the open doors at Crust, 5860 N. Mesa, Suite 133, (915) 833-6900.  Misters cool down the patio on El Paso’s warm nights, the specials are posted on the chalk board and the bar hosts some very comfortable chairs with a great view of the lovely El Paso sunsets.  Chef, Justin Spears, provides two daily and seasonal Italian-inspired dishes.  Lunch offers a variety of lighter appetizers, salads and entrees of pasta, pizza and panini.  The Brussels Sprouts and Bacon come prepared in tomato sauce, topped with an egg, sunny side up, and Vidalia onions.  Start your evening off with happy hour where the wine flows freely from the tap and the beers come from around the world.  Don’t forget to enjoy some Tuffi (the Goat Cheese and Fennel Pollen is to die for!)  For dinner, the Salmone E Speck with chiles, cream and saba on Nastri noodles, is recommended.  The pizza is wonderful, as well!  Enjoy a wide variety of Café’s with dessert.  As they say at Crust, “Mangiare Italiano!”  Check them out here, http://www.gotocrust.com/ .

Friday Night Fall Fun Crafts and Baking!

I am playing with my grand girls tonight.  We are baking and doing arts and crafts.  Check out this cool book I found for all kinds of autumn crafts.

Click here to visit Jean Vant Hul’s site.

Mixologists or Bakers?

What did we do tonight? We made cookie dough, pumpkin bars and pizza cups.  Maddie requested plain cookies without those chocolate things.  I asked her if she meant chocolate chips.  She wrinkled her nose and said “Yes, I don’t like those.”   “So you want just plain sugar cookie dough?”  “Yes,” she answered, “but don’t bake them.”  We mixed up plain sugar cookie dough to eat with the fingers!  In case you haven’t noticed mom, it is in your refrigerator.  Maddie and Cameron know it is there.

Next we made some Pumpkin Bars for Cameron.  I discovered she liked pumpkin muffins while we were eating lunch at the Greenery for her birthday.  She loved the mixing and putting them in the baking pan.  She wasn’t very patient while they baked.  She was ready to move on.  And she didn’t try one either.

That evening for dinner I let them make Pizza Cups.  Those were a success!  We rolled the dough, formed them in the mini muffin pans with the Pampered Chef Mini Tart Shaper, put on the jarred pizza sauce, mini pepperonis and cheese.  They were even happy to wait to let them bake and we ate dinner.  They were good!  Success!

So I think my granddaughters have moved to “Mixologists” on their way to bakers.  I’m working on them.



As you may have noticed Maddie is now getting ready for Halloween as Elvira in the wig while she eats the pepperonis rather than put them on the pizzas!

Pizza Haters Pizza-Fresh from the Garden

Almost too pretty to eat....ALMOST!

A Guest Post from BigSister

Can you believe The Tumbleweed Contessa doesn’t like pizza?  How does one not like pizza?  I don’t understand.  Accordingly, I keep trying to invent combinations to trick her into liking something pizza like.  Let’s see if she likes this one.  She also claims not to like goat cheese but sometimes she likes things that have goat cheese as an ingredient.  Huh?  Welcome to my world of trying to please your mother.

The beets, garlic, rosemary and arugula are fresh from my garden.  I killed my squash.  Apparently I did not get the TWC’s squash growing genes.  I got most of the other ones from her though.

Roasted Beet and Garlic Pizza Topped with Arugula Salad

  • 2 individual pizza crusts (7 inches)
  • 1 large or 2 small fresh beets-tops removed
  • 1 head of garlic top removed + 4 cloves of garlic peeled and crushed
  • ½ cup of olive oil
  • 1 teaspoon crushed red pepper
  • salt
  • 3 tablespoons of finely chopped rosemary
  • 1 medium ball of fresh mozzarella (in case I lose my nerve)
  • 4 ounces of crumbled goat cheese (in case I am feeling brave)
  • arugula (enough to make a salad for 2….I can’t ever figure leafy vegetable measurements)
  • 4 tablespoons of roasted walnuts
  • balsamic vinegar for drizzling

Roast the beets and garlic.  Wrap the beets in aluminum foil and put in a 375 degree oven for an hour to an hour and a half.  They are done when easily pierced with a knife.  As soon as they are cool enough to touch, peel them under running water to avoid stains in your kitchen and hands.  At the same time roast the garlic.  Slice the top off the head of garlic and place in center of aluminum foil.  Drizzle with olive oil and sprinkle with salt.  Place alongside the beet(s) for about an hour.  Remove and let cool.  Leave the oven on for baking your pizza.

Slice the beets very thinly using a sharp knife or mandolin.  Holding the garlic head face down over a small bowl, squeeze the sides until the roasted cloves pop out into the bowl.  Using a fork, mash the garlic cloves to create a paste.

Make the sauce.  While the garlic and beets are roasting, create the sauce.  This is a simple infused olive oil.  Place ½ cup of olive oil, crushed red pepper, chopped rosemary plus the 4 cloves of garlic into a small pan.  Heat for 15 minutes over low heat.  Turn off heat and let sit until you are ready to assemble the pizza.

Make the toppings.  Wash and dry the arugula and tear into bite size pieces.  Also, while the garlic and beets are roasting, toast the walnuts.  Place the walnuts in a small pan over medium heat until you can smell them, stirring occasionally.  Remove from heat and let cool.

To assemble:  Place the crust on a cookie sheet.  Remove the crushed garlic cloves from the oil and baste the crust generously with the oil.  Distribute the garlic paste and spread evenly between the two crusts.

Place the sliced beets on top evenly.  Sprinkle with goat cheese or lay thin slices of the mozzarella on top of the beets and crust.(As pictured below, I wanted to compare the tastes side by side.)  Place in the oven for 15-20 minutes, until the goat cheese is puffy or the mozzarella is bubbly.   Sometimes I broil it for a minute at the end.

Remove pizzas from the oven and top with arugula and walnuts.  Just before serving, drizzle with balsamic vinegar and, if you choose, leftover oil.  If not, save it for salad dressing some other time.  Serve with a knife and fork.

I am glad that I tested this before I tried it on mom.  Next time I would slice the beets even thinner (noted in the ingredients above).  The goat cheese half tasted great but so did the mozzarella so I’ll let you be the judge.  Think she’ll go for it?  I’ll keep you posted.  In the meantime…I am going to take this to It’s So Very Cheri’s Sunday Party.