Tonight is the night when the stars come out to shine, some perhaps more brightly than others. Hollywood’s most famous as well as the hopefuls are certain to be celebrating, or licking their wounds in style. Chef Wolfgang Puck will host the Governor’s Ball serving a spectacular array of culinary delights to the Supernovas, while over at the Hollywood Brown Derby, the Sirius will enjoy a variety of tantalizing delicacies.
Since the mail seems to have “misplaced” my invite from Wolfie, and it’s simply too late now to get a table at the Derby, I guess I will hang my Tuxedo back in the closet and create my own star studded gala. So this evening at my house, we will enjoy an Oscar Award winning Classic Pizza Noir: The Maltese Chicken.
I begin by using a basic pizza dough, rolling it out to about ¼″ thick for a thin crust, of course you make any thickness you like. Using the back of a spoon spread an even layer of Alfredo sauce over the dough. (For this purpose I try to keep a jar of a prepared pasta sauce from the grocery in the larder). Arrange pieces of cooked chicken on the sauce, this is a great item to make with left-over roasted or grilled chicken. Drain and rinse a can of black beans and sprinkle a generous handful on the pizza. Add chopped onions and some diced artichoke hearts. Top with shredded mozzarella cheese. Drizzle the pie with olive oil and bake at 425°F for 12 – 15 minutes or until crust is golden and cheese is melted. Cooking time will vary depending on the thickness of your crust and the amount of toppings you add. Slide on to a cutting board to cut. There you go. A classic black and white pizza, simple to prepare, both delicious and nutritious.
And for the encore this evening, the dark and dangerously delicious, Double Chocolate Indemnity Brownies.
- 3/4 cup HERSHEY’S Cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted and divided
- 1/2 cup boiling water
- 2 cups sugar
- 2 eggs
- 1-1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup HERSHEY’S Semi-Sweet Chocolate Chips , divided
Heat oven to 350°F. Grease 9″x9″x2″ baking pan.
Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water, stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter, stir until smooth. Add flour, vanilla and salt; blend completely. Stir in 1 cup chocolate chips. Pour into prepared pan.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
Prepare CHOCOLATE GANACHE (below). Pour over brownies. Refrigerate 20 to 30 minutes.
- 2 cups Semi-Sweet chocolate chips
- 1 cup heavy whipping cream
Heat cream in a sauce pan or in microwave until almost boiling. Pour over chocolate chips. Allow to stand for a few minutes before stirring. Mix until all of the chips have melted and the ganache takes on a smooth texture.