Tuesday, September 15, 2009
This beautiful, lush painting that you are looking at was done by Jennifer Oliver at last year's Illustration Master Class. Since Jennifer sat next to me during most of the week's painting time, I was fortunate enough to see its development from the earliest stages as well as make a new friend. It's like the friendship and the painting were born at the same time!
And now she has sent me a recipe from her friend, Rhett Wickham, that I wanted to share with all of you. She had plans to try it with a sprinkling of cinnamon to push the exotic factor even further, but I don't know yet how that went. I suspect it was fantastic!
Rhett's easy goat cheese and pear pizza:
Preheat oven to 375 degrees.
Fresh pizza dough
One large white or Vidalia onion, sliced and caramelized
Two pears, thinly sliced
Sliced goat cheese or feta cheese, crumbled
Coat rolled out pizza dough with pesto, cover with the onions, goat cheese
and pear slices. Sprinkle with ground pepper, sea salt and chopped walnuts
to taste. If using feta cheese, omit the sea salt. Bake at 375 for 15 minutes for a thin crust, 20-25 minutes for a thicker crust, or until golden. Yum!