Uuuh this holiday snuck up on me like WHOA. The last few weeks have felt absolutely insane to me — I moved, but other than that I really have zero excuses other than just generally feeling a wee bit overwhelmed by life — and it is *just* starting to sink in that tomorrow is Thanksgiving. Really, the only reason it’s soaking in is that I’m spending all day today baking 8+ pies/cheesecakes/cakes/tortes and prepping for brunch tomorrow. Aiii! So much to do!
Thanksgiving is THE holiday for my family. We all gather at my mom’s house (18+ of us), and it’s a multi-day feasting extravaganza. This year is different though: it’s the first year, EVER, that I won’t be staying at the house during the weekend. Growing up, obviously, I lived in the house. When I left for college/post-college out-of-Oregon living, I was always lucky enough to stay in “my” room at the house. Now, though, I live in town. There is no reason for me to stay there — I have a house! I have a room! Someone else gets an upgrade (from the garage to a real bedroom!), and I’ll just scooch across town every day to join the fun. It feels a little bit weird, honestly. A NEW ERA! An “I live in Portland as an adult” era, which is turning out to be the very best kind of era ever. OMG MIGHT I BE GRATEFUL FOR THIS!? Yeah, I totally am.
Even as I bust out a bajillion pies today, and pray that brunch isn’t a disaster tomorrow, I’m thinking about this pizza. I have pizza on the brain!! Last weekend we went on a double date to Lovely’s Fifty Fifty — a pizza place in my ‘hood that a friend recently told me was her FAVORITE Portland restaurant. Um, ok then! I’ll check it out! AND THANK GOD! It was great! Also, I love pizza all the time: can’t/won’t stop. This recipe isn’t really a direct steal from them, but has a few elements I liked off of one pizza (delicata, goat cheese, honey), and then some other stuff I’ve been diggin’ lately. I was skeptical about hazelnuts on pizza, but OMG YOU GUYS IT’S AMAZING! They get all toasty and crunchy in the oven and you pretty much cannot go wrong. Seriously, cannot.
I know this isn’t exactly relevant for the week, but maybe you’re going for a cool new pizza Thanksgiving, or want something fun/easy to make on Friday! THIS IS YOUR JAM! At least, this is MY jam.
Unrelated: I’m still figuring my way around photographing/cooking in my new space! So far, it looks like you’re gonna get a way better feel for the actual kitchen than you ever have before… WHOA! SNEAK PEEK INTO LA CASA DE MARY! Don’t be too creepy about it, okay? Kthanks. (jk you can come over any time and I’ll make you pizza and eat tons of chips and salsa. because that’s what I do.)
Have a lovely lovely Thanksgiving! I’ll be back next Monday with some new shtuff for ya! xoxoPrint
Brussels Sprout & Delicata Pizza with Hazelnuts, Goat Cheese, and Honey
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 8 slices
- 1 pizza dough
- 1 tsp olive oil
- 2 Tbsp honey
- 1 1/2 cups thinly sliced/shaved brussels sprouts
- 1/4 delicata squash, very thinly sliced/mandolined
- 1/4 cup hazelnuts, halved
- 4 oz. chevre
- Preheat the oven to 500F, and shape the pizza dough into a large round.
- Lightly drizzle the olive oil and 1 Tbsp of honey on the dough, spreading somewhat evenly around the crust. Add a light sprinkle of salt.
- Evenly spread the brussels sprouts, squash, hazelnuts, and chevre over the dough.
- Bake for 8-10 minutes, until the crust is browning, the immediately top with the remaining 1 Tbsp of honey. Slice and serve.