Somehow it is August 2020 and we forged on to month 5 (in the USA at least) of the Covid-19 pandemic, thankfully staying safe and healthy at home. Many pizza pies were made using the Caputo 00 flour that finally shipped in at some expense; the King Arthur flour, and other newly discovered things that arrived via supply chain to become our ingredients. I can't say I improved much with my pizza-pie making skills (nor did Adult #2 who had to retire the competition upon being called back to the job) but learning to work with what you have, and appreciate whatever comes one's way is certainly good soul enrichment. That said, here's my wrap up without the drama or competitive blow by blow of the last post:
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| Tuscan Sausage 3 Pepper Pizza Pie |
A Whole Foods-fresh-in-house-made pizza dough kept the kitchen from becoming a blizzard situation of flour; Rao's marinara tomato sauce kept the stovetop clean (it was already opened anyway); mozzarella and a touch of parmesan cheese, Tuscan style sausage, and colorful bell peppers from our garden and Costco; basil from our garden; and a few slices of leftover-too-salty Genoa Salami to make what I call an Italian sausage and 3 pepper pizza. No messing around - just put it the on parchment paper to the pizza stone in a 475 degree oven on a particularly humid Friday night for 10 minutes and then tuned in to the SF Jazz concert online - to watch a fantastic latin jazz ensemble performance featuring John Santos and Rico Pabon.
Folding my cards now and returning to Pie Pies, until next time!
