I had been planning on making pizza for dinner on Saturday, and originally I was going to make a tomato paste/hummus sauce, but when I got this little gem in the mail I knew it was destiny.
I started with my ready-made Udi’s gluten-free pizza crust.
And slathered on some of the neon orange goodness (Katie, I see what you mean about that color being a little shocking!).
Topped with veggie action, spinach and baby bellas, and a little more sauce.
At this point, I was wondering what I could do to really make it special, and I remembered that I picked up these babies the other day!
Popped a few of those lovely oysters on there and into the oven for the time and temperature specified by the Udi’s package (can’t remember right now and too lazy to go downstairs to look).
Pizza perfection. The crust was delightful, thin and crunchy, just how I like ’em, and the combination of flavors here was out of this world. I didn’t miss the cheese one stinkin’ bit!
This combo was so good, in fact, that last night’s dinner used the same ingredients to make a pasta dish.
I used the brown rice vermicelli I picked up at the Asian market.
Inspecting the packaging led to a couple funny finds.
“Then it can be finally treated brown rice vermicelli in soup and other different ways.” Yes, of course.
Makes one cup cocked? Hush your mouth, you dirty vermicelli, you!
While the water was boiling for the noodles, I set up my spinach wilting station, just pour the cooked pasta and boiling water over the spinach into the colander.
I love the way sliced mushrooms look on the cutting board. I know I’m weird.
I busted out the leftover oysters… creepy little things.
I sauteed the mushrooms in some olive oil until tender, added the oysters and a heaping spoonful of the Trader Joe’s red pepper spread to the pan, and stirred until everything was warm.
By this point the water was boiling, I cooked the vermicelli for 3 minutes (can’t beat that), drained the pasta, poured the pasta and wilted spinach into a bowl and threw the mushroom mix on top. My camera battery died during the cooking process, so this crappy cell phone pic will have to do.
Pasta perfection! That brown rice vermicelli was wonderful in taste and texture, and these ingredients really do complement each other so well.
Do you ever use the same ingredients to make different styled dishes? What are some of your favorite flavor pairings?