You know how people say “everything’s better with bacon?” Well, I’ve officially decided that everything’s actually better with Lime-Pickled Shallots! They definitely made the Asparagus-Parmesan Salad addicting, and wait till you try this “pizza!”
Remember that I learned about these wonderful delights as I was eavesdropping on my husband’s work, as he was editing a show about pizza joints in Brooklyn? Well, what I didn’t tell you earlier this week is that not only are they a prized pizza topping, but they are most prized when strewn upon chorizo!
Please feel free to use any pizza dough you’d like, but I encourage you to try my favorite gluten-free “crust.” It’s a grilled portabella mushroom!
In addition to everything being better with Lime-Pickled Shallots, there’s really no such thing as too many of them in one meal. So, I’d recommend serving these delicious mushroom creations with the Asparagus-Parmesan Salad this weekend!
And for dessert, I’d suggest Espresso Ice-Cream Pie — not for any specific culinary paring reasons, but it simply sounds like a perfect ending to a delicious dinner (or lunch)!
25 minutes ahead: Sauté the chorizo and grill the mushrooms.
10 minutes: Assemble and bake the “pizzas.”
This is best when served immediately after baking.