Sunday Night Pizza
Portland, Oregon: As y'all probably know,
we like to have a little pizza on Sundays. Usually made at home. Probably half
the time, I create a Margherita Pizza - mozzarella, tomato and basil - the most
classic of all pizzas, but we mix-it-up quite a bit. DT loves salty things, like
anchovies and olives on pizza and he loves lots of dried red chilies as well.
While perfecting the recipe, I made Dave suffer through several versions of
Pizza last month.
Tonight I made a mushroom pizza with a hearty whole-wheat crust - which means I
regular pizza dough recipe, but switched-out half of the flour for whole
Earlier in the day, I sauteed two thinly-sliced shallot bulbs and 3 cloves of
sliced garlic with about 10 sliced Crimini (baby Portobello) mushrooms, in olive
oil. When the mushrooms were perfectly golden, about a tablespoon of fresh thyme
leaves were tossed in - along with a bit of salt and pepper. The mushrooms
waited in the fridge all day.
After the dough was rolled-out and had rested/risen for another 45 minutes
or so, I brushed a little olive oil over the crust, sprinkled a teeny amount
of shredded mozzarella (only about 3 ounces - the mushrooms were the stars
of this pizza), placed the mushrooms evenly over the cheese and then sprinkled a teeny bit of finely grated Parmesan over all.
Nine minutes in a 525 degree oven (the highest temperature on my oven dial)
and dinner was served.
Outdoors! It was a beautiful day.
Charming dinner partner!
Neighbors dropping by for blackberries!
Another successful pizza!
Until my next update, I remain, your doughy correspondent.
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