This month, we decided to cook what most people love: pizza. Not only this, but we also made a lemon dessert. Enjoy.
Video by Clarissa Davies, Zara DeGroot, Neall Denman and Julio Becerril.
Four-Cheese Mushroom Pizza
- Pre-made pizza dough (enough to fit a 12-inch pizza stone)
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- 3 shallots, minced
- 3/4 lb. mushroom assortment (we used shiitake, sliced portobello and button mushrooms)
- Gorgonzola cheese (use as much as you prefer — we used the very soft variety)
- 1 cup grated fontina cheese
- 5 tablespoons Alfredo sauce
- salt and pepper to taste
- 1/2 cup grated parmesan cheese
Set your oven to 425 degrees, and remember to bake your pizza for 12-15 minutes. Watch the video to get the specific directions.
White Pizza with Arugula
- Pre-made pizza dough (enough to fit a 12-inch pizza stone)
- 1 cup grated fontina cheese
- 1 cup grated mozzarella cheese
- Creamy goat cheese (use as much as you prefer — we used a type that was a brie goat cheese, but a spreadable kind may be easier to work with)
- 1/2 cup olive oil and 3 tablespoons garlic — for the garlic oil
- 1/2 cup olive oil, 1/4 cup lemon juice, pepper — for the arugula vinaigrette
- 1 1/2 cup or more or arugula
- 1 lemon, sliced
- Prosciutto is a nice addition to this pizza, if you choose to add it
Set your oven to 45o degrees, and cook your pizza for 10-15 minutes. Watch the video for specific directions.
Lemon Blossoms
- Package of cake mix (we used yellow)
- Package of lemon or vanilla pudding
- 4 eggs
- 3/4 cup vegetable oil
- 2 lemons for zesting
- 4 cups powdered sugar — glaze
- 1/3 cup lemon juice — glaze
- 3 tablespoons vegetable oil — glaze
- 3 tablespoons water — glaze
Set your oven to 350 degrees, and bake these for 12 minutes. Watch the video for specific directions.
Thanks to our sponsor Whole Foods Market in Fort Collins.
Collegian A&E Reporter Clarissa Davies and Zara DeGroot can be reached at entertainment@collegian.com or on Twitter @DaviesClarissa and @zar_degroot.
