The holiday season is upon us, and I am starting to think about cooking again. Back before I started drowning in the overwhelming experience called first quarter of graduate school, I did putter around the kitchen a bit.
Have you ever put together an entire outfit because of a particularly pair of hot stilettos or a very shiny pair of earrings?
Well, I have. And after my mozzarella ball fiasco and resulting mess of edamame ricotta complete with slightly undercooked and crunchy edamame, I knew I wanted to use the ricotta in some sort of preparation that would allow the edamame to cook more.
Somehow, the obvious choice in my mind was to make pizza. Here's my argument for the connection: I was thinking bread because I had just made No-Knead Bread for the Vegetarian Potluck, and ricotta is a cheese, and cheese goes on pizza. Q.E.D. Obviously.
Haha, I'm just finishing up a batch of finals. You think the use of similar logic will manage to get me far in regards to a passing grade in a class?
Convoluted thinking aside, I found this recipe on Smitten Kitchen for Fresh Ricotta and Red Onion Pizza, and suddenly my path to gustatory victory was clear.Only problem is that I had a lot of edamame ricotta. And I really don't know how to cook for one. So I made two baking sheet-sized pizzas at once. Yes, I have problems.
But you have a bigger one. You didn't know to call me up that day because boy could I have unloaded some deliciousness onto your plate.
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