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| Roasted red pepper, basil, and olive oil. Yes, you CAN blend it! |
Once more unto the pizza, my friends, or shore up the wall with our... ok, that didn't go very far. But yes, the pizza blogging continues. This week, we whipped up a spicy red pepper sauce to go with some roast chicken, plus spinach, shrooms, and the usually cheesy deliciousness.
The dough is, of course, our traditional recipe. Last time we made it (well, last time I made it, which is usually how it goes down) it was a little more spreadable, thanks to a little extra water added pre-knead. Problem with that is, it gets really sticky and goes all over your hands, and this man likes his hands... not with dough all over them.
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| I see you, dough, acting all saucy! |
The roast chicken came from our Taproot Farms meat share. I don't think we've bought much in the way of meat from the grocery store since we started with them, which is great for hipster foodies like us who want to support local farmers.
The mushrooms (crimini and baby bellas) came from one of the lovely vendors at the Wolfville Farmer's Market, destination #1 for hipster foodies in the Valley. The only problem with the Market is that since everyone goes there, it's not really all that cool anymore. Too mainstream. Oh well.
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| A lovely bed of spinach... zzzzz |
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| Some call it pizza... I call it ART. |
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| ART. With chicken. |
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| Less art, more CHEESE! |
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Ma belly. Get in it!
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And yes, the title of this post IS an Edgar Allen Poe reference, thank you for noticing! :)
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