Sunday 23 September
The food stars came together to
make this pizza night.
Star 1: we had frozen a batch of homemade
dough the last time we made pizza.
2: a week or so ago we took a
portion of our bountiful sungold cherry tomato harvest, halved them, sprinkled
with olive oil and salt, and oven-dried them by baking at 200º for an hour,
then in the oven overnight, finally packing them down in a jar with a few basil
leaves and topping with more olive oil. Perfect
for making topping for a little pizza, especially if you have some goat cheese
to crumble over it.
3: Luken's had fresh shucked clams
for $6 a pound, a bargain for such a rarety in Ohio. With Holt's New Haven background, what would
that recall to us but a Pepe's white clam pizza?
All it took was half the dough,
half the clams, some grated pecorino romano, a couple of minced garlic cloves,
a sprinkle of dried oregano and (eventually) fresh parsley, and a plentiful douse of olive oil.
Oh, and getting the oven and pizza
stone smokin' hot - literally. There
must have been a puddle of unseen grease in the oven - was it the smoked
chicken that caused all the smoke? - because we had to open all the windows and
doors to air out the place. But the
pizzas came out beautifully, and we can always clean the oven overnight.
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