for dinner tonight, we went our really good friends house; they were incredibly generous in letting me use their kitchen and kindly didn’t bat an eye when i started slinging the cornmeal around. with 3 different pizzas on the menu, i packed the car with my doughs, pizza peel, pizza stones, toppings and beer.
i made 2 “adult” pizzas and 1 “kid friendly” pizza. the kid pizza was red sauce, mozzarella, turkey sausage and fresh basil (easily pick off-able if need be). on the 2 adult pizzas i made husband and my favorite caramelized onion and gorgonzola. the other was an experiment with port wine reduction, goat cheese and fresh thyme.
i always say my favorite crust is a thin crust, but there is something so magical about a thick crust. the magic happens between the crispy bottom and the sauce and cheese, where the crust takes on a dumpling like texture. i fall in love with it every time i take a bite.
caramelized onion and gorgonzola with a crisp, thin crust. the sweetness of the onion with the sharp goodness of the cheese is heavenly. husband says it is “rich, savory, awesome. all that good shit.” (which if you know him, is a really really sweet way of saying “i love it.”) i dare you to try this one. tell me how you like the flavor combos.
the 3rd pizza was inspired by my visit to house pizza. i made a port wine reduction sauce (i first sauteed shallot in a little bit of olive oil, added 1 cup of port wine and boiled down to reduce to 1/2 cup). the foundation was a thin crust, topped with the reduction and goat cheese crumbles. fresh out of the oven, i topped with fresh texas lemon thyme. the taste was all there, but next time i will be braver and use more reduction sauce to give it just that much more savory tang.
seeing our friends and their kids was great; we feasted on pizza, drank beer and all laughed and joked and caught each other up on all of our day to days. pizza has a way of bringing people closer.cheers, faith