Friday, January 11, 2013

Kohlrabi Greens, Manchego, Potato and Bacon Pizza with Red Onion and Rosemary (Pizza Night!)

http://www.farmfreshfeasts.com/2013/01/kohlrabi-greens-manchego-potato-and.html

Today's pizza happened because I baked bacon.  It's my favorite meat, and I tend to not to cook it often because I cannot help myself around it.  Know your triggers.
I always bake bacon--it works best for me.  If I cook it in the skillet, I have too much spatter to clean up.  But baking my bacon means I can easily freeze the cooked strips, drain the baking pan into my Bacon Grease Storage Device, and be on my way to making delicious pork-flavored goodness.  Or something like that.

http://www.farmfreshfeasts.com/2013/01/kohlrabi-greens-manchego-potato-and.html



It wasn't enough for me to use two vegetables from the farm share (roasted garlic and new potatoes) like I'd planned for this pizza.  When I saw the pretty greens on this week's kohlrabi (I knew I needed the kohlrabi themselves for sushi) I figured they'd add a nice pop of color to the pizza.  I didn't figure on the unintended Kale Chip Side Effect.  After I sliced this pizza, I couldn't help but grab the little tufts of greens that were stuck to the slicer--they tasted just like kale chips!  My daughter did not complain about the relative dearth of green on her slices, so I think it worked out well for both of us.

This pizza uses Manchego cheese, a sheep's milk cheese from the (Man of La) Mancha region of Spain.  I got mine at Costco.  Why?  The French Green Lentil Effect.  I'm all about the Effects today.  I was looking for gruyere, but found Manchego instead.  Rachael Ray mentions Manchego now and again, so I should buy it, right?  Apparently she thinks Manchego cheese plays nicely with potatoes.  And now I do, too!  I have a lot of Manchego now, shredded and stashed in my freezer for future use.


http://www.farmfreshfeasts.com/2013/01/kohlrabi-greens-manchego-potato-and.html

http://www.farmfreshfeasts.com/2013/01/kohlrabi-greens-manchego-potato-and.html

http://www.farmfreshfeasts.com/2013/01/kohlrabi-greens-manchego-potato-and.html

http://www.farmfreshfeasts.com/2013/01/kohlrabi-greens-manchego-potato-and.html

http://www.farmfreshfeasts.com/2013/01/kohlrabi-greens-manchego-potato-and.html

Kohlrabi Greens, Manchego, Potato and Bacon Pizza with Red Onion and Rosemary

3 small potatoes
greens from up to 4 kohlrabi (thick stems fed to the composting pigs, smaller stems and leaves sliced)
1 clove roasted garlic smushed into 1/4 cup (60 ml) warm olive oil
1 pound pizza dough (my Pizza Primer is here)
2 slices bacon, cooked and crumbled
1 Tablespoon finely minced red onion
1 cup Manchego cheese, shredded
1 Tablespoon fresh rosemary, finely chopped
salt and pepper to taste

Preheat oven to 450 degrees Fahrenheit.  Boil potatoes in salted water for about 10 minutes (they won't be completely done, that's OK) Add greens to the potatoes for the final 2 minutes of cooking time.  Drain.  When potatoes are cool, slice into thin slices and set aside.  Squeeze greens to remove as much moisture as possible.  
On an oiled piece of parchment paper, spread dough in an approximate circle shape.  Brush garlic oil on top of dough.  Top with thin slices of potato, then a generous pinch of kosher salt and a few grinds of pepper.  Bake in preheated oven on baking stone (or cookie sheet) for 8-10 minutes, until potatoes are lightly browned.  Remove from oven, top with greens, bacon, red onion, and cheese.  Scatter rosemary across the top.  Return to oven (this time leave the parchment on the counter and place the pizza directly on the stone or cookie sheet) and bake until cheese is bubbly, another 3-8 minutes.
Cool on a wire rack, then slice and serve.  Enjoy!

This post is linked with the Farmgirl Friday Blog Fest at Let This Mind Be in You, What's In The Box at In Her Chucks, and the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty!
http://www.farmfreshfeasts.com/2013/01/kohlrabi-greens-manchego-potato-and.html
Yes, Virginia, you can eat your kohlrabi greens.
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23 comments:

  1. i had a very simple veggie pizza for dinner last night but oh! what i would have done to have a slice of your pizza instead...hehe

    ReplyDelete
    Replies
    1. Simple is good! Last week's pizza was a simple cheese pizza . . . well, technically not so simple ;)

      Thanks for stopping by!

      Delete
  2. This looks amazing! Pinned it!

    Thanks for sharing on the Farm Girl Blog Fest #15!

    ReplyDelete
    Replies
    1. Kristi,
      I'm so glad you've continued the blog fest. I appreciate being able to see such talented blogs rounded up in one place.
      Thanks!

      Delete
  3. I got excited when I came here today because I knew it was Pizza Day, and I was not disappointed. Manchengo cheese rocks. I think all cheese rocks though, although I'm partial to Manchengo. I was a lucky receipent of the cheese of the month club for a year, and it was fantastic. I got to try a lot of cool cheeses. I love the addition of the Kohlarabi greens and the potatoes; there is so much goodness on this pizza, even your bacon.

    I saw something the other day about not only baking your bacon, but weaving it together first (think basket weaving). The end result was a perfectly overlapping square of bacon-y goodness just right in size for placing on a sandwich. Pretty brilliant, and I don't even eat bacon anymore....although back in the day, bacon was my thing.

    ReplyDelete
    Replies
    1. Meghan,
      Woven bacon. Yum.
      While the cheese of the month club sounds good, I think I may prefer the bacon of the month club or even the chocolate of the month club. But I've never been a recipient of anything other than the Turnips of the Week CSA club :)

      Thanks for appreciating my consistency! I'm off to Columbus next weekend for sled hockey and the remainder of the family here will be wheeking for their Friday Night Pizza as loud as the composting pigs.

      Delete
  4. You're cooking style sounds like ours... take all csa produce and eat it together. I think when you eat in season the veggies will always have complimentary flavors. That logic rarely fails. This sounds so good!

    ReplyDelete
    Replies
    1. Aubrey,
      I think you're right about in season complimentary vegetables.

      The only time that logic failed me was when my cilantro plant, in its second year of life, went out (to seed) in a blaze of glory (seriously, it was a good 3 feet tall). In April. When the tomatoes were not even twinkles in the eyes of the non-existent flowers because the tomato plants were just sprouts!

      Thanks for stopping by!

      Delete
  5. What a beautiful pizza. I love kohlrabi but never thought about topping a pie with it. Great job.

    ReplyDelete
  6. What a beautiful pizza. I love kohlrabi but never thought about topping a pie with it. Great job.

    ReplyDelete
    Replies
    1. I really only do 2 things with kohlrabi: sushi and pizza. I should branch out more, but both are working for me, you know? I don't get enough kohlrabi in the farm share to get over it. (Like I am with radishes . . .)

      Thanks!

      Delete
  7. It seems that artisinal pizza's are catching on. Great combo.

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    Replies
    1. Marlene,
      I'm ridiculously flattered to have a pizza of mine likened to an artisanal pizza. I'm just looking around my kitchen trying to figure out how to use up what I get from my farm share!

      Thanks!

      Delete
  8. oh kirsten... manchego = good. bacon = really ef'n good. we've been eating bacon like it's going out of style lately. must. cut. down..... damn you and your fabulous pizza. putting on the list to make. mrawh.

    ReplyDelete
    Replies
    1. Kristy,
      I can understand. That's why my bacon lives in my freezer. Otherwise it lives in mah belly.
      Fair warning, though--you may wish to stay away from this blog in March. I have a Tremendously Green Pizza coming up that hits it all for me.

      Thanks!

      Delete
  9. Replies
    1. Thanks! It sure was delicious. I wish I had more kohlrabi to make it again, but I'm working on the Strategic Winter Squash Reserve first.

      Delete
  10. This pizza looks delicious! I hadn't thought to eat my kohlrabi greens, but I'll have to give it a try this week.

    ReplyDelete
    Replies
    1. Do try it--I hate to waste edible food so I put them on the pizza, but I was so surprised and pleased with the amazing way they tasted on the pizza.

      Thanks for stopping by!

      Delete
  11. Loving this delicious idea...everyone is always looking for inspiration for their kohlrabi and greens.

    thanks for sharing and linking up :)

    ReplyDelete
  12. I just saw the link on FB ... oh my goodness, that sounds SO GOOD!!

    ReplyDelete
    Replies
    1. Kate,
      It really is a tasty combination. Let me know if you try it!

      Delete