Sauteed mushrooms and onions for pizza topping.
Who said pizza has to be perfectly round? These ain't.
First round: pizza with mushrooms and onions, green salad, and a lovely 1994 Fetzer reserve cabernet.
Round two: pizza with pepperoni.
Dang, this was fun, and easy. (Though on Facebook I confessed that when I did a dry run of a pizza just for myself on Saturday I discovered that I really should have had a pizza pan. Now I have two. There were no photos of Saturday's pizza. "Before" photos would have been lovely; "after" photos could have been blackmail.
The cooking adventure continues.
--the BB
5 comments:
Looks MUCH better than the industrial garbage that passes for pizza in the world's supermarkets, pizza parlors...except in Italy. Next time I trust you'll have Bill take some pictures of you kneading and tossing the dough before it goes into the pan.
Speaking of wines, have you tried Frog's Leap Cabernet Sauvignon?
I very much had Italian pizzas in mind which is why this has thin crust and was not heavy at all. Granted, I used sauce from a jar, but it was an Italian brand. lol.
I am pretty sure I have had Frog's Leap wines on a few occasions back in California days but not recently. Right now my cellar is mostly Italian wines. I also have a friend in the wine business through whom I have enjoyed many bottles of Rosenblum zinfandels.
Paul, the pizza looks yummy, and you set a fine-looking table, which can only make the food and wine even more enjoyable.
Herman Cain, eat your heart out!
:)
I've heard that Cain's pizza chain produces crap poor pizza. Matches his thinking.
I think pizza casalinga (no, that's not a Hindu devotional thing) may become a staple at Desert Farne.
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