Blue Cheese Soup and Pizza Bianca

Blue Cheese Soup

Sautee proscuitto, mushrooms, red pepper and garlic until crispy/soft. Remove to separate bowl, leaving oil in pan.

Adding olive oil if needed, sautee 2 finely chopped onions until tender.
Add 1-2 chopped carrots
2-3 potatoes (cut)
1 cup white wine
3 cups chicken broth

Cook until vegetables are tender. Process with immersion blender. Set aside 1 cup of soup. Return sauteed vegetables to soup, and serve to children with cream (optional) Process 100 grams blue cheese with set aside soup and return to soup. Heat and serve.


Pizza Bianca

1 teaspoon hot water
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
thawed frozen pizza dough

Preheat oven to 500°F.
Whisk together hot water and 1/2 teaspoon kosher salt until most of salt is dissolved, then whisk in 1 tablespoon oil.
Coat dough lightly with flour, then stretch with floured hands on a floured surface into a 12- by 8-inch rectangle. Transfer dough to an oiled 15- by 10- by 1-inch baking pan, stretching dough to cover bottom of pan. Dimple dough by pressing your fingertips all over, then brush with oil mixture.
Bake pizza in pan on bottom rack of oven until golden brown on top and bottom, 10 to 12 minutes. Transfer pizza to a rack, then brush with remaining tablespoon oil and sprinkle with remaining 1/2 teaspoon kosher salt. Serve warm, torn into pieces.


Baby Green Salad with Lemon Vinnaigrette

Baby Greens
shaved Parmesan cheese

dressing:
2 tsp lemon juice
4 tsp olive oil
salt pepper