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It's the most pizza-est night of the week

15/1/2016

1 Comment

 
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Friday night is pizza night. Whatever the week may bring, good things will happen after work on Friday.

We've really been enjoying our Breville electric pizza oven, which was a pre-wedding gift. As you can see above, it really does a nice job on the crust. After initially being terrified it was a dangerous appliance and would burn the house down, we've since relaxed a bit and are glad of its high-temperature capabilities (600-650 F).

This week's pizza was partly a fridge clean out:

Leftover arugula pesto
Caramelized onions
Diced zucchini and red pepper
Olives
A cheese medley (we had dribs and drabs of chèvre, blue cheese, and Parmesan)

Overloading our pizzas with toppings is kind of our norm (unless we make a marguerita, and even then I have a tendency to over-do it on the cheese). It is a bad habit that I am okay with. This particular pizza ranked about average (and we think our average is pretty good). Its only shortcomings were having an oil/moisture content that was a touch high.

The key to a successful pizza, in my opinion, is salt. It's really hard to over-salt a pizza, and ample salt really amps up the flavour. Don't be afraid to put plenty of it in your dough, and to make your pesto excessively salty!
1 Comment
Athalia link
1/12/2016 09:08:35 pm

You have the same habit with me: enjoy pizza on Friday haha, and i recommend that you should try to pair Barbera wines with pizza, that's perfect pizza partners to me, thanks for sharing

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    About

    Mary.  Vancouver.  Cooking, knitting, sewing and other stitchery.  Potatoes.  Wine.  Crafternoons, hiking, travel, pub knitting.  Obsessions.  And more food. 

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