Piggy Goes To Market

Salami and brussel sprout pizza — great idea!  Brussel sprouts compliment pork so well.

I made this yesterday with some extra dough I had in the freezer, leftover from some cooking project a couple months back that I couldn’t remember…  Turns out it was pie dough, doh!  It was quite tasty even though it was super flaky and sweeter than you’d expect.   Oops.

Ingredients

• 5 tablespoons olive oil, plus more for the baking sheet
• 1 pound pizza dough, at room temperature
• 1/2 pound Brussels sprouts, very thinly sliced
• 2 ounces sliced salami, cut into quarters
• 1/2 pound mozzarella, grated (2 cups)
• kosher salt and black pepper
• 3 tablespoons fresh lemon juice
• 4 cups mixed greens (3 ounces)
• crushed red pepper, for serving

Directions

1. Heat oven to 450° F with the bottom rack set in the lowest position. Lightly oil a large rimmed baking sheet. Stretch the dough into a large oval and place on the prepared sheet; brush with 1 tablespoon of the oil.
2. In a large bowl, toss the sprouts, salami, and mozzarella with 1 tablespoon of the remaining oil and ½ teaspoon each salt and black pepper; scatter over the dough. Bake until the mozzarella has melted and the crust is golden brown, 12 to 15 minutes. Drizzle with 1 tablespoon of the lemon juice.
3. In a large bowl, toss the greens with the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice and ¼ teaspoon each salt and black pepper. Serve with the pizza and red pepper, for sprinkling.

Source: Real Simple Magazine

Ingredients

• 3 tablespoons dark brown sugar
• 2 tablespoons soy sauce
• 6 tablespoons fresh lime juice
• 2 1/2 to 3 pounds bone-in, skin-on chicken pieces
• 1/4 head red cabbage, thinly sliced (4 cups)
• 2 large carrots, coarsely grated
• 4 scallions, thinly sliced
• 1/2 cup chopped fresh mint leaves
• 1 tablespoon chopped fresh ginger
• 1 tablespoon canola oil
• 1 teaspoon sesame oil
• kosher salt and black pepper

Directions

1. Heat oven to 400° F. In a 9-by-13-inch baking dish, stir together the sugar, soy sauce, and 3 tablespoons of the lime juice; add the chicken and turn to coat. Roast, skin-side down, until the sauce is simmering, about 10 minutes. Turn the chicken skin-side up and roast, basting occasionally, until cooked through, 15 to 20 minutes more.
2. Meanwhile, in a large bowl, toss the cabbage, carrots, scallions, and mint with the ginger, canola oil, sesame oil, the remaining 3 tablespoons of lime juice, and ½ teaspoon each salt and pepper. Serve with the chicken.

Source: Real Simple Magazine