Pi Rewind: Thai Spring Vegetable Pizza

So yeah, Natalie is going to appreciate this. Several years ago I worked at a now defunct establishment called "Pi" in Pittsburgh PA. It was on Forbes Avenue in Squirrel Hill. Maybe because it is now closed, maybe because I live 400 miles from there now anyway, the Pi food is, let's say legendary in my mind. It seriously was the best when it was at its best.

I also happen to have a menu from its hey day. You see where I'm going with this, don't you? Yeah, I've decided to try recreating Pi classics from home. A few more details: I worked there forever and watched them mix their ingredients all the time, and my brother John worked in the kitchen there as well. I'm fairly certain he will be a pretty good resource when I start on the paninis. Anyway. Since I don't eat meat anymore this project is a little more limited, but whatever. I'm doing it. I mean. I've already started.

I've never made pizza crust in my life, and I knew going in that it was not even worth one second's thought or effort to try to recreate their pizza crust. In fact, I'm not sure that even trying to describe it is worth the effort but I'll go ahead. It is singularly the best and weirdest pizza crust I've ever had, but calling it pizza crust is misrepresenting it. So, when searching for a recipe, I really just wanted something that was thin and crisp-- I'm not really a doughy crust kind of person. Sooooooooooooo.........


1 package of yeast (that's 1/4 of an ounce) I use Fleishmann's -- from my experience making breads, I like this best. So you mix one package of yeast, 1/4 tsp sugar and 3/4 cups of hot water in a bowl. I didn't stir it very much, just enough to make sure there were no little pockets of yeast hiding in there all dry. That sits for about 10 minutes. In a big bowl, mix 1 3/4 cups flour and 1/2 tsp of sugar . Grease the pan with olive oil. When you pour the yeast water over the flour mixture, use a big tough spoon to mix it to a doughy consistency and get it out onto the counter (which is floured!) Because I use a prep table as my counter, I just knead my dough right on there. Knead for abut 2 minutes, then pull it out by hand into the desired shape. I was baking on a 9 by 12 rectangle, so I pushed it out into the corners that way. I put some olive oil on the top of the crust, and baked it at 375 degrees for about 10 minutes.

For the toppings, well, I fucked up the original recipe. Remember how I said I had that menu? Well, I do. But I knew this pizza so well (nevermind that it's been nearly 4 years since it has touched my lips) that I didn't bother looking. WHOOOPS. Regardless, this pizza was fucking delicious. Now, Pi, I may not have mentioned, was a "gourmet" pizza place. I'm not really into that in theory, but they really came up with some whoppers, and I have to say, you could put basically anything on that crust and it would turn out fantastic. Anyway. I remembered the pi having cilantro on it when in actuality it had had lemongrass, AND I totally forgot that there were mushrooms on it-- a key component. Also, I used mozzarella cheese, not provolone. ANYWAY, it was good so here's what I did:

In a big skillet, heat up 1-2 tbsp olive oil
Add about 1/2 large white onion, thinly sliced. Cook on medium until brown.
Then add: 1 small head cauliflower and an equal amount of broccoli. Sautee that a bit, turn it down and cover it up. The idea is to get it well cooked but not soggy. Add a little more olive oil if you have to but you don't really want a greasy pizza.

While that cooked down, I shredded my cheese, and spread it on the bare crust. Yes, this is a sauceless pizza. Then dump on the veggie mix, and bake at 425 degrees for 25 minutes, until it's starting to brown on the top. It was really delicious, even on day two (today)