Pizzas The Second
Ok, so we just polished off the second batch for dinner, using half of the dough I made this morning (which was 50% whole wheat, ‘cos I’m like totally a nature kinda guy) I also bumped the temp up to 525º per OregonGuy’s suggestion in the previous post)
The first was a pesto/mozz/artichoke heart/sundried ‘mater pie
I used too much pesto so it was a leetle greasy but it was exceedingly yum. The piquancy of the art hearts and the sundrieds was a nice counter balance to the richness of the pesto and the creaminess of the mozzarella.
The second pie was ricotta and pesto
Meh, not so successful. It was alright but bland compared to the previous.
I’ve got enough dough for two more pies tomorrow, so now all I have to do tonight is finish this next bottle of wine and wait a couple of hours for the steel to cool off enough that I can clean the excess pesto grease off of it…
Swill Food and Grog | Mr. Bingley | 
May 10, 2014 8:53 pm
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Mmmmmm! I look forward to future reports.
There’s a place in San Francisco, North Beach Pizza, that makes a pie I never forgot called the Verdi’s Special. Pesto, fresh spinach, onions and feta cheese – and a tad bit of mozzarella, if I recall correctly. It was fantastic. I offer it as a suggestion.
(I’d sauté the onions and spinach first.)