When I was a little girl, I wanted the Pretty Pretty Princess Game. I wanted it bad! I couldn’t imagine anything more fun than combining two of my favorite loves – board games and dress-up! I was about 9 years old when this game came out and probably getting just a little too old for it but I didn’t care. Watching the little girls on the commercial play and acquire pretty pieces of jewelry and the ultimate crown had me hooked. I, like many young girls, dreamt of being a princess and sometimes I really even felt like one. I was all frills and lace and poufy skirts; glitter, glam and big curly hair. And, even though I’m all grown up, (or so I like to think) I still feel like a princess sometimes.
To me being a princess means feeling special and many people in my life make me feel special, most of all my husband. M is so wonderful about indulging my princess girly side and I think he even thinks it’s cute sometimes. The excitement and appreciation he shows when I create some new recipe (that he gets to eat) makes me feel the most special, the most admired and cared-for person I can imagine. Looks like I found my knight in shining armour logo t-shirts!
I found this beautiful purslane at the farmer’s market and didn’t even know what it was! It’s considered an exotic weed and has a flavor and texture similar to non-sweet pea shoots. It will grow just about anywhere and is used most often in Middle Eastern, Indian and Greek cuisine. For this recipe you could certainly substitute spinach or pea shoots if you can’t find any purslane but I recommend trying it or growing your own because it has a delightful savory flavor and crunchy texture.
So, when I was thinking of what to call this delicious pizza topped with purslane, the “P’s” kept swimming in my head and all I could think of was that childhood fantasy game, Pretty Pretty Princess. Now this pizza definitely is pretty, but the real point is that when I cook and present meals to my friends and family, they make me feel special, just like a princess.
Pretty Pretty Purslane Pizza
Servings: 8 • Size: 1 slice • Weight Watcher Points+: 4
Calories: 116 • Fat: 5g • Carbs: 13g • Fiber: 1g • Protein: 2g
Sugars: 0g • Sodium: 240g • Cholesterol: 5mg
- 1 1/2 Tablespoon olive oil, divided
- 2 large heirloom tomatoes
- 1 ½ cups purslane
- 1 pound pizza dough*
- Scant amount of flour
- ¼ cup cornmeal
- 3 garlic cloves, thinly sliced
- 4 ounces soft goat cheese
- Kosher salt and black pepper
*I like to make my own semolina pizza dough from the recipe in the book Artisan Bread in Five Minutes a Day. It is so incredibly easy, you’ll be making your own bread from now on! You can find more information about the people behind the book and more great recipes from them here: http://www.artisanbreadinfive.com/
Preheat the oven to 375 degrees.
Slice each tomato into thick slices. Place the tomatoes on a baking sheet and drizzle 1/3 of the olive oil. Roast the tomatoes for 20 minutes, turning halfway through cooking. Remove and let cool.
Place a baking stone in the oven (if you have one – if not, I highly recommend it!) and preheat to 450 degrees.
Heat a large skillet or wok over medium heat. Add another 1/3 of the olive oil and the purslane and sauté 2 minutes or just until wilted. Remove from heat.
Place your pizza dough on a floured surface, top with a little more flour and roll out the dough using a rolling pin, turning as you go so you end up with a circle.
Spread out the cornmeal on a pizza peel and set the dough on top. This will prevent the dough from sticking when you jerk it into the oven. Drizzle with the remaining olive oil and top with the garlic, purslane, tomatoes and goat cheese.
Using a jerking motion, slide your pizza onto the baking stone in the oven. Bake 25-30 minutes until the edges are nice and brown. Remove from the oven, transfer to a serving platter, cut and serve.