Argentinian Pizza (kinda)
I had originally intended on making an Indian pizza, a la Zante in San Francisco with some saag paneer from Trader Joe’s. However, Indian food the day before a big interview is probably not a good idea for me. Plus, we still had Argentinian leftovers from El Nandu.
I used this pizza dough recipe from the NY Times substituting whole wheat flour for all-purpose. After rolling out the dough and lightly baking it, we used chimichurri (leftover from El Nandu) as the base and topped the pizza with queso fresco, grilled portabellas & banana squash and the last of the leftovers from El Nandu (cheese-covered fried chicken cutlet and sausage).
El Nandu sent us home with so much chimichurri that Joel used it as salad dressing for his lunch today!