Pizza, other food, and again, more pizza

It's no secret that we love pizza. So we had our recent houseguest get in on the pizza making fun. One with arugula and prosciutto,


and one with tomato sauce, mozzarella and basil.

But, you say, what's with all the pizzas? You're right, things are getting a bit tired. How about we freshen it up this burger?

Would you like freshly ground chuck, a mix of maytag blue cheese and gruyere, caramelized onions mixed with bacon, some arugula, on an English muffin?



Yeah, that's what I thought. And yes, it was delicious.

But for something a bit more summery, and a bit lighter, corn salad with shrimp and watercress should hit the spot. Light, refreshing, clean flavors.

And then, of course, more pizzas. But this time with our own sourdough! The starter is a little stinky, and the dough was different to work with, but the flavor was great and we're looking forward to playing with the sourdough and seeing what comes out of it. This time: a pie with tomatoes, smoked mozzarella, a great raw milk swiss cheese called scharfe maxx, and speck. The fat from the speck renders, the meat gets nice and crispy, and the whole pie is lathered in its porky essence.


And then wash things down with that same sourdough crust covered in caramelized onions, ashy goat cheese, and fresh figs. And we put some lardo on top of the dough so that it baked into the crust, essentially infusing the dough with flavored pork fat. Straight from those nice folks at La Quercia in Iowa.