Tonight’s the last night of a long holiday season of eating excess. I cleaned out the fridge and made a couple of pizzas.
On the left is pepperoni, tomato, pesto, and roasted garlic cheese, on the right is caramelized onion, olive, sun-dried tomato, garlic, red roasted peppers, and feta.
The crust is a simple one based on a recipe from Mark Bittman’s “How to Cook Everything.” Flour, cornmeal, olive oil, yeast, and water. I used cornmeal I made from some white open-pollinated corn I grew from seeds I got from Sam Taulbee. He called it “hillbilly corn.” We lost Sam in 2009 to pancreatic cancer. I knead cornmeal he was the source of here in 2010 and in just a few months I’ll be planting seeds from the corn he gave me. Life is short and sweet and sad and very, very good.
We’re enjoying the pizzas with a cheap Prosecco we intended to take to a New Year’s Eve party and forgot. Tomorrow will be all about vegetables and fruits and whole grains.
Cheers!
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