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Pizza and a Salad

We are trying to ease back into the real world - life after the Olympic Trials - one meal at a time. After working all day at home, we headed out on errands at the late-hour of 4 o'clock. Arriving to New Seasons this late is playing with danger if you want to capture a coveted bag of their famed home-made organic pizza dough. Snagging the last ball on the shelf, we finished our shopping and went home to bake a beautiful pizza pie.

I put a large handful of fresh basil leaves, one huge clove of garlic, a bit of kosher salt and a few tablespoons of olive oil in my mortar and pestle and went to work making the sauce for our pizza. After rolling out the dough, I spread the sauce over the puffing crust and topped it with a bit of fresh buffalo mozzarella, a little gruyere and topped it off with a bit of freshly grated parmesan and cracked black pepper corns.

Pizza ready for the oven

Close up

I made an old stand-by salad too. Put two tablespoons of extra virgin olive oil and a dash of kosher salt in the bottom of a salad bowl. Peel one orange and separate the sections. Place the orange sections into the salad bowl and squeeze the remaining membrane to release all the juice into salad bowl. Add a few slivers of red onion and a few handfuls of baby spinach leaves. Add black pepper to taste; toss and serve!

When you put a pizza on a hot stone in a 500° oven, the wait is only ten minutes to perfection.

Dinner is served