Sunday 8 September
No, we didn't send out for
pies. Holt made the dough this morning
according to Carol Fields' recipe, and it rested in the fridge until we got
home.
For three people, three pizzas,
each cut into three: one of gorgonzola on a cream base, which when it got out of the oven was sprinkled with fresh garden arugula; one of caramelized onions, moroccan black olives, and fresh
rosemary; and one made with black plum tomatoes from our garden, scamorza, and parmesan, sprinkled with fresh basil leaves.
Beats anything that even the best
commercial pizzeria can do, except maybe in Naples or Rome.
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