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 garlic3 shallots, minced3/4 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 cheese5 tablespoons Alfredo sauce salt and pepper to taste1/2 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 cheese1 cup grated mozzarella cheeseCreamy 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 oil1/2 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.
Package of cake mix (we used yellow)Package of lemon or vanilla pudding4 eggs3/4 cup vegetable oil2 lemons for zesting4 cups powdered sugar — glaze 1/3 cup lemon juice — glaze3 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 firstname.lastname@example.org or on Twitter @DaviesClarissa and @zar_degroot.