Dinner Tonight: Cabbage Pizza
The sun has finally shown up to the party (fashionably late, of course) and suddenly I’m feeling inspired again! Food just looks soooo much better photographed in natural light. And eating outside on our picnic table somehow makes the food taste better also.
Tonight I tried out a new recipe, inspired by 101 Cookbooks‘ Japanese Pizza. I call it Cabbage Pizza. What an oxymoron, right? Cabbage. Pizza. But I swear to you, it will surprise you with its rich sophistication. And yet, you can still eat it with your fingers!
adapted from 101 Cookbooks
2 cups finely chopped cabbage
1 cup finely diced leeks, white and light green parts only
2/3 cup all-purpose flour
pinch of salt
dash of fresh ground pepper
2 eggs, beaten
1 Tbsp plus 2 tsp grapeseed oil, divided
3 cups chopped fresh shiitake mushroom caps
1 clove garlic, minced
1/3 cup parmesan cheese
1/4 cup toasted slivered almonds
- Combine cabbage, leeks, flour, and salt in a mixing bowl and toss to coat. Add eggs to bowl and mix until evenly coated.
- Heat 2 Tbsp oil in skillet over medium. Pour mixture into skillet and pat down as flat as possible with a metal spatula. Cook until browned, about 5 to 6 minutes.
- Flip crust by sliding onto a plate and flipping back into skillet.
- Cook for another 4 minutes or until both sides are golden brown.
- Slide crust onto cutting board.
- Meanwhile, in another skillet heat remaining oil over medium-high. Add shiitakes and garlic and saute until mushrooms have release their juices and begin to brown.
- Sprinkle parmesan on crust then top with shiitakes and toasted almonds.
- Slice pizza into eighths and serve.