last night was 'clean out the pantry' pizza night. not much at hand and I couldn't be bothered going to the shops after what was supposedly a weekend off but was nothing of the sort...
we did 2 x 2-half pizzas. the winner was seafood.
- a base of caramelized onion (1 chopped onion, sauted very slowly in olive oil, then added red wine vinegar and vino cotto and about a tablespoon of sugar - let it reduce to almost syrup. It tasted almost like onion jam)
- added some 'Riga Sprats'. these are canned, small smoked fish that we discovered once on sale at the local "Cheap as Chips" and have been buying them ever since.
- added some fresh asparagus from the garden. planted by the previous owner and it won't die, no matter how I neglect it!! the asparagus was so fresh it didnt need cooking
- parmesan on top
that's it (i think...) marvellous...
Half 2 - no effort at all
- the base was brushed olive oil from the sun-dried tomato jar (one of the best ingredients around)
- then anchovies, sun-dried tomato strips, some green olives - decent ones, sliced from the pips
- parmesan on top
dead simple - but I think the oil base and decent olives really made it. If I can work out where to get really good anchovies I'm on a winner.
I'm trying to work my way down to less ingredients on pizzas (and avoiding tomato-cheesy base) and I'm slowly getting there.
now I just have to work out how to make really thin bases. mine just seem to rise and rise. but last night we did use the pizza stones for the base and they made it just right - crispy on the bottom but a light dough.
the other pizza was of the 'death by cheese and meat variety'....
so invite me over to cook pizza for you....
and apart from all that I just got Herbies' e-newsletter and this new Moroccan spice sounds so mmmmm.... and huh! that I'm going to have to get it get it get it. and more importantly then start my own derivative mix...