Slicing Pizza

Today’s inspiration came late-afternoon, which usually means something quick, dirty, and delicious.   This ‘za turned out to be everything but quick.  Chelsea, the bomb-ass checkout woman (sorry we couldn’t resist) at TJ’s implored us to shape the dough by hand, not by rolling pin.  Stronger, more coordinated men than us may be capable of the Herculean feat of ‘tossing’ a dough.  We were lucky to keep the dough off the floor!  We ended up rolling, and it turned out spec-fucking-tacular.

Over the course of a few hours we settled on a topping that started with a onion-based sauce (doesn’t everything?) with cream & mushrooms.  Some bacon, broccoli, and mozzarella topped it off.  Garnished with a few slices of the last heirloom tomatoes of the season, these sizzling pies blew our minds.

Here are the essentials:

The Flying V

Ingredients:

• Pizza dough: Check around for your favorite recipe we slacked this evening and rocked Trader Joe’s wheat flour & fresh herb variety

• Head of Broccoli rinsed and chopped
• 4 slices of bacon (already cooked)
• Feta (we like a lot)
• ~1/2  lb of shredded Mozzarella
• 2 Globes of Garlic
• Olive Oil

Simmer Cream Sauce

For the sauce:

• Celery
• RFCS
• Olive Oil
• Crimini Mushrooms sliced
• 1 Yellow Onion
• Heavy Cream
• Flour (for thickening)

Heirloom Tomato

Topping after the baking:

• Fresh Ripe Tomato

Enjoy with a glass of Liberty School Cabernet Sauvignon or Coastal Estate. Cheers.

Mmmmmmm.