This Is the End, My Saucy Friend
Unbelievably, there was some Marinara with Italian Sausage leftover from the other night, and DucCat was no slouch in giving it a fine send-off.
The dough practically threw itself out, intent upon receiving the sausage-laden sauce, halved meatballs, pepperoni and black olives. I've seen many things come sizzling off that peel, but this was truly a breath-taking homage to "Florimonte's, our favourite neighborhood Italian deli.
My own pie was slightly more humble. Mushrooms, onions, sweet red pepper, kalamatta olives and asparagus tips proved a fine foil to the rich sauce, and a hint of piave kept everything from sliding right off.
As an aside, I used to prep some pizza-destined vegetables in the microwave, to get rid of excess water, or jump-start the cooking process. But, my friends, there is indeed a better way, and one almost as convenient: a quick sear on the panini grill. The slight bit of carmelisation amps up the taste nicely, and the water quickly evaporates under the heat of the grill-plates.
The wine o'the night wasn't me, but a 2004 Ironberry Cabernet/Shiraz/Merlot. I'd previously tasted the 2003, and while enjoyable, found the fruit to be a bit more forward than I would prefer. The new year's offering was still soft and fruity, but with a bit more character. A touch of spice worked nicely in reigning in the galloping fruits, and it settled down into a nice, cheerful finish.
At about $8 a pop, it's the perfect pizza pairing.
The dough practically threw itself out, intent upon receiving the sausage-laden sauce, halved meatballs, pepperoni and black olives. I've seen many things come sizzling off that peel, but this was truly a breath-taking homage to "Florimonte's, our favourite neighborhood Italian deli.
My own pie was slightly more humble. Mushrooms, onions, sweet red pepper, kalamatta olives and asparagus tips proved a fine foil to the rich sauce, and a hint of piave kept everything from sliding right off.
As an aside, I used to prep some pizza-destined vegetables in the microwave, to get rid of excess water, or jump-start the cooking process. But, my friends, there is indeed a better way, and one almost as convenient: a quick sear on the panini grill. The slight bit of carmelisation amps up the taste nicely, and the water quickly evaporates under the heat of the grill-plates.
The wine o'the night wasn't me, but a 2004 Ironberry Cabernet/Shiraz/Merlot. I'd previously tasted the 2003, and while enjoyable, found the fruit to be a bit more forward than I would prefer. The new year's offering was still soft and fruity, but with a bit more character. A touch of spice worked nicely in reigning in the galloping fruits, and it settled down into a nice, cheerful finish.
At about $8 a pop, it's the perfect pizza pairing.
posted by s'kat at 4/07/2006 10:29:00 AM
9 Comments:
I am again so impressed with your pizza! I just got a pizza stone so now I have no excuse whatsoever for not making my own.
your crust looks phenomenal!!! will you share the recipe??? i am currently on a quest to find the perfect one...
and...*gasp*! you LINKED to me??!! you totally just made my day, s'kat. thanks!!!
*pout* This just isn't fair. Yours worked and mine didn't.
I just got a pizza stone for my birthday and meant to try it out on Friday night. The dough I made, which ALWAYS works, didn't work. It sat there like a lead weight. In the end I had to whip up an Indian stirfry with the veggies I'd already cut up.
I'm going to try again tomorrow. Wish me luck (and new yeast)!
MeBeth, I hadn't forogotten about our pizza-makin' deal! Actually, I haven't been able to do it because my scale is broken, and the recipe I use is in weights. One evening, I tried to mathematically convert the weights to cups- ha! Like Nerissa's, it was a ton of bricks. If, however, you do indeed own a scale, the following is the recipe that I had been using: http://www.wineloverspage.com/user_submitted/recipes/rc_516245.html
iamchanelle, thanks! Actually, the crust is not my own, but comes from a local Italian bakery by the name of Florimonte's. The dough is beautiful perfection, completely negating the need for me to make my own. Oh, and I love you blog, wish I'd found it sooner!!
Nerissa, I hate nothing more than Dough Gone Bad! Here's to fresher yeast and good baking energy!
Oops, looks like the link didn't quite show up. Try this
Yeah! I triumphed over the evil dough god! I knew there was nothing wrong with the recipe. Just needed new yeast. I have now successfully created my first stoned pizza ;-) Hurrah!
The pizza pie post is up now, s'kat. After fighting with blogger I finally won!
Wow, I can't tell you how hungry that picture makes me!!!!
S'kat, that looks soooo good. Wow. I wish I would think to make pizza when I have leftover saucisson. I've never seen that wine before, I might just have to find it now.
Post a Comment
<< Home