This is a tale of two seasons and two pizza recipes.
Kyle and I hosted a potluck vegetarian beer dinner at our house Saturday night. The theme was Farewell Summer, Hello Fall and the guest list approached twenty, for the largest Vegology beer dinner yet. For a month, we tasted and tested beers. Two weeks before the event, we began to prepare the house, yard, and décor. One week before the dinner party, I realized that merely a wish and a dream would not get twenty people to fit into our house and around the same table, so I placed my order with Party Perfect to rent banquet tables and folding chairs for the patio. By Friday afternoon, the only thing I had not prepared for yet was what dish to make. It was the element I was least worried about, since I’ve thrown together my dishes for the last two beer dinners at the last minute.
As I drove home from work on Friday evening, I started to think about what dishes I could prepare. The loose guidelines I imposed on myself and the guests – “summer or fall, any kind of small plate” – were not focused enough, so I had way too many ideas floating around in my head. I started to think about transitional seasonal dishes, ones that could bring you from summer into fall, and foods that I could make ahead and reheat at party time, and then it hit me. Four seasons pizza.
Quattro stagioni is a pizza with four different ingredient sections, representing the four seasons: artichokes for spring, olives for summer, mushrooms for fall, and prosciutto for winter. I decided to make miniature pizzas, or pizzettes, and do them in two seasons, due stagioni. Because I couldn’t think of a beer that would pair well with both olives and mushrooms, I did seasoned zucchini for summer on one half, and mushrooms for fall on the other, with a basil pesto base and fresh asiago melted on top (thank you, Dany Schutte of Ellwood Thompson’s for the cheese suggestion!). The zucchini seasoning I used was the Village Garden piquant spice blend, which can be purchased locally at the South of the James farmers’ market or the Carytown farmers’ market.
I knew the pizzette idea was a winner. I woke up Saturday morning and floated to Project Yoga at the VMFA feeling confident. After a relaxing practice in the cool autumn-like morning sun, I purchased my ingredients, some fresh flowers for the table, and a few more pieces of décor, and headed home to prepare for the party. Kyle was at work so I had to tidy up the patio, set up the tables and chairs, decorate, clean the house, and prepare the food all by myself. Everything was going really smoothly and I even had time to practice my introduction speech for the Due Stagioni Pizzettes, and decide whether to curtsy or bow when our guests gave us a standing ovation and declared the dish the most clever and delicious thing they had ever had the pleasure of tasting.
Then, suddenly, it was forty-five minutes before party time and I hadn’t made my dish yet, three people had cancelled, and Kyle was stuck at work. I frantically sliced zucchini, rolled out and cut dough, and preheated the oven. I was still assembling my dish as guests started to arrive and I distractedly pulled it out of the oven as the first course was being served. By the time my turn came around to serve, my award-winning pizzette idea had made a spiral descent down the drain and turned out to be an oily, crispy mess. A mess that left me wishing that I had chosen a stronger beer to wash down my soggy burnt crust, instead of that light, crisp pilsner, served with a side of hubris.
I made some mistakes, and I am going to outline them here so you don’t have to make them yourself. Because the next day, I repurchased all my ingredients and made the whole dish over again to prove to myself that it would work. And it was good!
So here are the don’ts of making miniature pizzas, besides the obvious ones (don’t wait until the last minute to test your recipe, don’t cook during your dinner party, don’t shut off your brain while entertaining in your kitchen).
- Don’t roll out your crust too thin. I used a thinner crust the first time, thinking that a thicker crust would swallow up or spit out the delicate toppings as it rose. On the remake, I cut out the pizza rounds from a thicker sheet of dough and it worked much better.
- Don’t forget that your pesto has oil in it. Don’t use too much oil when sauteing your zucchini. I used way too much oil overall in the first batch, and when I pulled the pan from the oven, the oil from the pesto and the zucchini had seeped out and formed a slick on the baking sheet.
- Don’t second guess browned edges. I checked on the pizzettes at one point and saw browned edges but the top of the dough still looked soft and wet, so I left them in the oven for a few more minutes. Big mistake. The pesto pizzettes turned into hockey puckettes very quickly.
Lucky for me, we had a beautiful evening with great food and beers and excellent company. Hopefully the nightmare of the failed pizzettes haunted only me that night, as everyone else seemed to have a wonderful time. Here is a rundown of the courses we enjoyed at our fourth ever potluck vegetarian beer dinner:
Eggplant, Chickpea, and Potato Curry with Three Brothers The Great Outdoors – Sydney and Andrew from chic stripes – perfect as the sun started to set and the temperature began to drop, a dish with summer vegetables and fall spices to keep us warm, and a beer that reminds you of camping.
Cracklin’ Cauliflower with home brewed rye pale ale – Brittany and Isaac from Eating Bird Food – Brittany is right that this cauliflower is great at any temperature, and the flavor went really well with Isaac’s impressive home brew. I’ve made her recipe before, and it’s a keeper.
Due Stagioni Pizzettes (improved recipe below) with Victory Prima Pils – me and Kyle – thank goodness Kyle’s sense of humor and optimism pairs well with my high-strung perfectionism, so when the first attempt fell flat we could laugh it off and have another beer. . . then try again the next day!
Cauliflower “Cous Cous” Salad with Lagunitas Little Sumpin’ Wild – Paul and Leah – I need to get this recipe and I’ll link to it here. We loved this pairing of a dish and a beer that both came with a twist – the “cous cous” is actually cauliflower and the beer is actually Lagunitas Little Sumpin’, with an additional wild yeast strain.
Skillet Apple Pie with Left Hand Nitro Milk Stout – Shannon and Evan from Thirsty Richmond and Boho Cycle Studio – so decadent, this apple pie was perfect, not an exaggeration, and it elevated my appreciation of this milk stout, as well as cast iron skillets. Oh, and blogger husbands, who are (in my humble opinion) the very best.
Deconstructed Apple Pie with Cider – Brock (Isaac’s brother) and Alex from Quarter Life Cupcake – I did not know that a vegan, gluten-free homemade dessert could be so good! I am officially a believer now.
And then the after-dinner bonus beers came out, including Goose Island Harvest Ale from Al (and poor Adrienne who had to stay home with a cold), Dogfish Head Tweasonale, The Alchemist Heady Topper, Goose Island Bourbon County, and more. Thank you to everyone who made this dinner special!
Due Stagioni Pesto Pizzettes
- 12 ounces pizza dough, homemade or store bought, rolled out to 1/4 inch thick
- medium zucchini, thinly sliced
- 4 ounces mushrooms, sliced – both shiitakes and maitakes are good (maitake mushrooms are our favorite)
- 1/4 cup basil pesto, homemade or store bought
- Italian seasoning or herb/spice blend of your choice for the zucchini
- Salt and pepper
- 2 Tablespoons olive oil, divided
- 3 ounces fresh (soft) asiago cheese, or mozzarella, grated
- Preheat oven to 400 degrees F.
- Heat 1 Tbsp of olive oil over medium heat in a medium pan. Add zucchini to pan and saute until tender, adding seasoning to taste halfway through cooking. Remove from heat. Add salt and pepper to taste.
- Heat 1 Tbsp of olive oil over medium-high heat in medium pan. Sprinkle the oil with 1/2 tsp black pepper. Add mushrooms to pan and saute until tender, then remove from heat.
- Using a 2-1/2 inch round cookie cutter, punch circles in the rolled out pizza dough and transfer to baking sheet. This should yield about 12-15 pizza round.
- Top each pizza round with pesto, dividing evenly among all rounds. Place two zucchini slices on one half of each round, and a spoonful of mushrooms on the other half. Top with grated cheese.
- Bake in preheated oven 10-12 minutes until edges begin to brown – then remove immediately!
- Can be reheated from refrigerated in 350 degree oven for 4-5 minutes if needed.