Posts Tagged ‘pizza’
Devoured – Food And Wine Classic
A deliciously intimate food experience returns to Phoenix this spring. Nestled in the sculpture garden at Phoenix Art Museum, award-winning chefs, brewers and vintners entice festival goers with tantalizing samples that intrigue the palate. Catering to a sell-out crowd, more than 80 restaurants, breweries and vineyards participate in the Devoured Food and Wine Classic that hosts up to 1,800 guests each day. General admission tickets are sold out, but VIP tickets are still available. The VIP tickets allow the ticket holder early access to the event, as well as a VIP lounge with exclusive wine-tasting and chef demonstrations. This recipe is from one of the area’s top local chefs who will be participating in the event. Devoured Food and Wine Classic will be held March 1 and 2 at Phoenix Art Museum, 1625 N. Central Ave., Phoenix. devouredphoenix.com
- 3 Tbsp. olive oil (2 Tbsp. for pizza, 1 Tbsp. for onions)
- 2 Tbsp. chopped garlic
- 1/4 cup caramelized sliced yellow onions
- 1 tsp. sugar
- 1/2 cup chopped Turkish figs
- 1 cup shredded mozzarella
- 1/4 cup shredded gorgonzola
- 1 cup fresh arugula
- 2 Tbsp. fig balsamic vinaigrette
- 1 6-ounce organic pizza dough
It’s all about the ZA this month as our green couple takes on the toppings and tastes of organic pizza.
Whole Foods Take & Bake “Pepperoni”
Natural, organic or local ingredients, no artificial ingredients.
She said: This pizza tasted great! The crust, cheese, sauce, and especially the slightly spicy pepperoni – which were humongous, by the way – blended perfectly. Unfortunately, this 12-inch pizza was so thin and light on sauce that you’d have to arm-wrestle me to share any of it. For 10 bucks, that’s a bit pricey for a meal for one.
He said: Whole Foods’ pizza was an outstandingly average pizza. They had a good thing going with the crispy thin crust and the deli pepperoni, but the entire pie was devoid of spices. By the end, I felt like I was eating something made by Chef Boyardee.
3 stars Read more