Friday, April 30, 2010

Spicy Etorki Pizza

*Update: Please vote for my entry in the Ile De France Springlicious Recipe Contest.
**Update #2: Thank you to Robert, Jamie & David for posting my entry on your respective Twitters and FB. Love you guys X D
**Update #3: Shout out to Simon & Jennifer for posting the link on Friendster

One thing I've always enjoyed eating is cheese. After all, nothing is more relaxing & fun than sipping wine & tasting new cheeses with friends. I was really happy when Ile De France sent Etorki sheep's milk cheese to me this month.

Etorki was the first sheep's milk cheese I have ever tasted. The cheese has a soft, smooth feel, with a delicious taste similar to white cheddar. When melted, the Etorki takes on a mellow flavor reminiscent of mozzarella and Parmesan combined. I knew from the first bite that this sophisticated, flavorful cheese would work perfectly with spicy foods.

That is why I decided to bake Spicy Etorki Pizza. The flavors of the Etorki cheese and the spicy adobo sauce balance each other well.

Spicy Etorki Pizza

Two 8 oz packages of crescent rolls
2 2/3 cups Etorki sheep's milk cheese, shredded
One 8 oz can of adobo sauce with whole peppers
6 deli slices of oven roasted, cured turkey breast
1/4 cups frozen white onions
1/3 cup frozen yellow corn
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp thyme
2 Tbsp frozen green pepper
Baking spray

Preheat oven to 365 degrees.

In a small microwavable bowl, mix the corn, onions, green peppers, salt, pepper & thyme. Microwave on high for 2 minutes. Set aside.

Put the adobo sauce with whole peppers in a blender or food processor. Blend for 10-12 seconds until peppers are integrated with the sauce. Set aside.

Cover a large baking sheet with a layer of aluminum foil. Give the foil a quick spritz of baking spray.

Remove crescent roll dough from packages. Roll out over the aluminum foil lined tray.

Spread the adobo sauce over the crescent roll dough.

Next, sprinkle 1 1/3 cups Etorki sheep's milk cheese over the sauce layer.

Six overlapping slices of deli turkey go over the Etorki.

Now add another 1 1/3 cups Etorki sheep's milk cheese.

The final layer is the corn, green pepper & onion mixture.

Bake at 365 for 25-30 minutes, until the cheese is melted and the crust is golden brown.

Serve immediately.

If you can't manage a reservation book... *sigh*

Real phone conversation from today:

"Hi, XYZ Restaurant. How can I help you ?"
"Yes, do you take reservations ?"
"What, you mean like for today ?"
"Actually, for Mother's Day."
"Welllll....We tried having reservations at Easter. But there were so many people showing up that people with reservations didn't get seated. Total disaster. We won't do that again. So yeah, we don't have reservations on Mother's Day. But you can still show up."