While I ventured into the pass to explore the male comedy nominees, I returned to the present – or went Back to the Future, if you will – to celebrate the Emmys with the iconic Marg Helgenberger.
Funnily enough, I didn’t meet Marg until she already had an Emmy to her name … on the set of The Larry Sanders Show. Yep – I met Marg through Garry Shandling. Talk about a small world, no?
Anyway, we became the fastest of friends and I decided she needed to be a bigger star. While it took me a couple of years to get there, I snagged her CSI and Erin Brockovich in the space of a year and I don’t mean to gloat, but that is a pretty big deal.
Marg was thrilled to finally drop by for a visit – talk about making it! – and even more more excited when she learnt it was in honour of the Emmys.
We laughed, we caught up and most importantly, we got to discussing the female drama and limited series noms. We both agreed that Sandra Oh will likely take Best Actress in a Drama, despite it being Claire Foy’s last shot. Marg felt Regina King would take the Limited Series gong, while I of course was backed Laura Dern. In arguably one of the most competitive categories of the night, we agreed that Thandie Newton will snatch Best Supporting Actress just over Yvonne Strahovski. And last but certainly not least, Judith Light will take Best Supporting Actress in a Limited Series.
I knew there was only one thing to serve that would sustain us for the long deliberations, and that was my delicious Marg Helgenberger Pizza.
While I assume you thought I was going to go with a burg, I like to zag instead of zig … and serve a good old culinary-gangbang. I mean, how do you go wrong by throwing all the gloriousness of a burger, on a pizza base. The answer is, you can’t.
Marg Helgenberger Pizza
1 base using Zsa Zsa’s recipe
250g beef mince
tomato sauce or paste
Italian herbs, to taste
1 onion, sliced
1 tomato, sliced
2 pickles, sliced
American mustard, to taste
grated cheese, to top
Prepare base as per Zsa Zsa’s recipe.
Preheat oven to 180°C and cook the mince in a frying pan over medium heat, forming into small meatballs as you go.
Spread the base with tomato paste and sprinkle over Italian herbs. Layer with onion, tomato, pickles and the mince. Drizzle with American mustard and sprinkle generously with grated cheese.
Transfer to the oven and bake for fifteen minutes, or until golden and bubbly.
Serve and devour immediately.