Here we are again!
\nThe 2018 Minneapolis Home and Garden Show. So many cool things to see and do. I wander through the Minneapolis Convention Center following the aromas of freshly baked bread, simmering soup, fresh vinaigrette or a parsnip pizza?? That’s right. I will be showing all of the wonderful Home and Garden Goers what a spring pizza is all about on Easter Sunday at 2pm.<\/p>\n
Don’t miss Marjorie Johnson just after with her famous Bunny Rolls!<\/p>\n
What do I always say? “Whatever it is you are searching for…I hope you can eat it.” Chefs and celebrities alike will join us this weekend and next. First up, Spring Pizza.<\/p>\n
No red sauce here, thank you. Still warm roasted garlic heads are smashed into a mortar and pestle with coarse ground salt, freshly ground black pepper and only the slightest bit of extra virgin olive oil. The first turn of the pestle releases a mouth-watering aroma of sweet, caramel, buttery roasted garlic. This is the sauce. (lip smack)<\/p>\n
I use ready-made crusts to speed up to the part where I eat. I pre-cook the crusts about 10 minutes while gleefully smashing around the garlic for the sauce, often resembling The Swedish Chef from The Muppets…Flurbidy Durpin…arlicky slurpin…<\/p>\n
I use leftover roasted parsnips from a meal prior, as well as caramelized onions that I have frozen. (See recipe for Crock-Pot caramelized onions……………………………………………….)<\/p>\n
Oh Sorry! I was swept back to the night I put raw onions, butter and love into a Crock-Pot and awoke to perfectly caramelized onions! Seriously like magic. But, not.<\/p>\n
Crust. Roasted Garlic. Caramelized Onion. Roasted Parsnip. Feta “is betta” and Arugula. Bake in a 400 degree oven for approximately as much time as you need before “hangry” turns into “HANGRY!”<\/p>\n
Cut and enjoy.<\/p>\n
Fold and inhale.<\/p>\n
Open mouth wide enough to place said pizza in and swallow. (pretty much my go-to)<\/p>\n
See you soon!<\/p>\n
“Whatever it is you are searching for…I hope you can eat it.”<\/p>\n
Recipe first seen here at jessicatijerina.com on March 29, 2018<\/p>\n","protected":false},"excerpt":{"rendered":"
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