Tonight we are making pizza… yay!!! I think we’ll make three kinds:
1. Quattroformaggio: we have local pecorino, gorgonzola, fresh mozzarella, and parmesan.
2. “Gourmet Garlic Chicken”: David’s favorite! I have one more chicken breast that needs to be eaten, and lots of garlic & rosemary, along with a bit of chopped red onion and mozzarella.
3. Prosciutto di Toscana e Pera: Something like the Hawaiian pizza of Tuscany… also with a bit of red onion and gorgonzola.
For tomato sauce, I’m going to try Alisa’s method she just sent me:
2 pounds of tomatoes and quarter them, put them in a pot with a bunch of basil, then cover them and cook them over med/med-high heat until they break down (like, 10 minutes). Stir frequently to prevent scorching. Puree them, then you add a couple of tablespoons of olive oil, salt and pepper. I actually added garlic and a bit of oil and red wine to the tomatoes while they cooked. Also some dried sage, which I am loving these days.
For the crust, I mixed 100 gr. white flour, 80 gr. whole wheat flour and 20 gr. polenta, together with a bit of grated parmesan, a tablespoon of demerara sugar, packet of yeast, 3 tablespoons of olive oil and about a cup of water.
I wanted to get some Italian beer but Self Service doesn’t carry my favorite Beltaine any more! Last week she said they might have later in the week, but so far niente. Instead they are carrying some other artiginale cervoglia but for 5 euro a bottle… seems a bit pricey and doesn’t look as good at all. Oh well, I have some of our lovely local red left over.
For dessert (but not tonight…), I’m going to make an almond milk rice pudding with lots of eggs as we just got another refill from Giuliana. She complemented me on the torta
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