On Sunday Craig and I finally had the pleasure of showing Ben what a great wedding present he gave us. I used the crust recipe in the Bread Baker's Apprentice, making it the day before and refrigerating it overnight. Ellie and Dave were visiting as well, and Dave helped me out with some key dough and wine advice. I made walnut basil pesto for the sauce, and topped the pizzas with parmigiano-reggiano, Danish fontina or Narragansett Creamery Atwells Gold (a mild cheddar-like cheese), and blue cheese or herbed ricotta. Above is a ricotta version on the grill--look at that pizza stone go!
This is a blue cheese iteration before it hit the heat. I had a roma tomato from the CSA that was just begging to be used. Check out the video below of the ricotta pizza sizzling away!
I almost posted pictures of last night's dinner, but they came out about as well as my passport photo (assuming I don't actually develop a dread skin disease, it's unlikely that will ever convince a border agent of my identity). Suffice it to say it was good and quick. I'm still trying to use up leftover ricotta from those pork chops, so I made a sauce with that, bacon, leeks, tomatoes, and herbs (deglazed the pan with vermouth) for whole wheat shells. Craig and I agreed it needed something, maybe roasted red peppers, maybe sausage crumbled small enough to fit into the shells. We had steamed Maine broccoli, and I took a page from Craig's book and made a tarragon mustard butter to top it. I drank a Dogfish Head Punkin Ale, my first ever, but definitely not my last. That stuff is soooo good!
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