Chaos Cooking with Claire: The Sequel

So I wanted to make a pizza. 

Just a simple little margherita moment. 

Some tomato sauce, some basil, some fresh moz. Keep it simple. 

Keep it real simple. 

But of course, nothing is ever simple. 

This plan was hatched when I laid eyes on Trader Joe’s pizza dough. 

This plan was promptly destroyed when I forgot to pick up mozzarella and fresh basil on my grocery store run.

Due to the current state of the world, it feels irresponsible to go to the grocery store just for two items that I don’t actually need but the pizza dough needs to be eaten today so get ready folks because we are improvising. 

So what do I have? 

Pizza dough, Kale, potatoes, red onion, pesto, Parmigiano Reggiano, gruyere, eggs, salt, pepper, sugar, butter, garlic, olive oil, a cast iron skillet and hope.  

So what am I going to  make? Potato and Kale Pizza 

Or at least we are going to try. 

First I need to think about cook times. 

The pizza dough only needs to be cooked for 10 to 12 minutes at 450 degrees Fahrenheit  so there’s that.

The potatoes. Roast at like 400 degrees for thirty minutes then turn the oven up and finish them on the pizza dough? Roast cloves of garlic to throw on the pizza with them because roast garlic is the most important food group. And I can heat up my cast iron in the oven while the potatoes cook. 

I want to caramelize the onions. Melt some butter in a pan over medium heat, chop the onions up and add a little salt and a little sugar. Cook them for twenty minutes and make sure they don’t burn. Shoutout Joushua Weissman for inspiring me to caramelize them in the first place (in n out video). That’s going to take like twenty minutes. 

Kale will just be cooked on the pizza. 

Kinda worried about the eggs. Do I start them in a pan and then finish them sunny side up on the pizza for like the last five minutes?

Maybe grate a little more cheese and drizzle a some olive oil once it gets out of the oven? Sounds good to me.

And now that I worked all that out with ya’ll. Let me tell you: 

I went off. 

And would I recommend you making it? 


But this is all the more instruction you’re going to get so next time you get your hands on some dough, head to your fridge and use this as inspiration to make your very own pizza. 

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