Tuesday, July 24, 2012

Post pizza satisfaction.

I can't tell you how many times I've heard people categorize pizza alongside sex.

"Even the bad kind is good," I hear them say.

As untrue as this may be, pizza has had an iron-clad grip on my heart for going on 3 decades. Raise your hand if you feel the same.

That's a good show of hands.

Pizza, flatbreads, pies, no matter their form these guys are the easy dinner kings- giving freedom to kitchens everywhere when the weekend is finally here and let's face it: we don't want to cook for real, but we sure as hell can't bring ourselves to deal with take-out.

There's never a bad time to pick up a few new pizza ideas. This Friday the family put together three summer favorites to pair with loads of red wine and a fire out back built in the half-an-oil-drum we buried as a fire pit. It looks a lot prettier than it sounds. I swear.

Yankee ingenuity is a powerful thing, folks. That is also where our evolution of pizza comes from.

I choose wines solely on their labels. A vineyard's smart marketing is truly their gain when it comes to this drinker. 
It helps that I love chickens. ::cluck cluck::

Stoic with Red.

I took the easy route and bought pre-made pizza dough ... the kind you have to knead yourself, not the pre-baked. I've been so busy lately that it's been a while since I made my own dough.

Don't judge me.

Anyways ... the first Friday night pizza I put together was: Eggplant.

We have these fancy Japanese eggplants in the garden this year, all long and thin and funny.

They're coming along faster than their shorter, fatter counterparts. I sauteed them with garlic, olive oil, white wine, some cherry tomatoes, basil, salt and pepper. once everything was soft and "saucy", I layered the mixture over tomato sauce and then topped it with shredded mozzarella. It was pretty awesome on a whole wheat crust.

There she is, pre-baking time. Very excited about how it came out. The leftovers were even better! After a day in the fridge, this pie was super flavorful!

Next up was the summer squash white pizza. The base was olive oil and garlic, just smeared all over the top. Then I layered thinly sliced summer and zucchini squash, topped it with thyme, goat cheese, salt and pepper. This one was the overall favorite of the night. Who knew?

And there's dinner. The chip in the plate gives the shot character. We only use the good plates for company.

Melissa threw together a caramelized onion and chicken sausage pizza with mozzarella on a multigrain crust. In the long run, huge pizza success. The moral of the story? Get creative. Pizza is just bread with a bunch of stuff on it. That stuff can be anything. Go the garden, see what's ready to eat, and wing it.

Remember ... even the bad ones are good. Right?

Happy eating! xo

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