Tuesday, May 18, 2010

Pizza, Two Ways

Our beloved Italian importers in Kelowna has just launched this amazing pizza crust - whole wheat, 16", the thickness of a communion wafer! Praise Him, my pizza prayers have been answered.

The first one, I roasted off a bunch of vine ripened tomatoes (which aren't so tasty this time of year), peeled and coursely chopped same, added a bunch of fresh chopped herbage, garlic, extra virgin olive oil, s & p. This sat overnight in fridge. Spread same on pizza crust, add a dusting of shredded Italian cheeses, and some grated Regiano. Holy mother, pray for us sinners.

Second one, I sliced a bunch of brown mushrooms, sauteed with some garlic, chopped fresh sage, thyme and parsley, added a splash of madeira. Brush crust with porcini oil (poor man's truffle oil!), add mushroom topping, a dusting of shredded Italian cheeses, and some grated Regiano. Sprinkle a bit more porcini oil after cooking. Ave Maria.

1 comment:

  1. Sweet baby jesus, these would almost coax me back into the fold! They sound absolutely delicious, and I'm so glad that you found a great source for the wafer-thin crusts :-)

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