I’m going to run out of not-so-clever ways to say that, once again, it’s pizza night. I never, ever get tired of pizza.
I’ll talk about how tonight’s pizza came together. It was pretty effortless.
As always, the crust came from Earth Elements Farm. Matt, the one-time pizza-makin’ pro, prepped the dough and baked it for about 10 minutes.
I usually keep a couple of cans of tomato paste on hand. I warmed the paste on the stovetop, added a little water and some herbs. I thawed a couple pesto cubes and liberally spread the pesto and tomato sauce on the partially baked crust. All this while sipping on a wonderful glass of classic red from Canadian River Winery.
Toppings: some leftover Italian-seasoned chicken sausage from Monday night, thawed roasted eggplant, sliced roasted red peppers, mozzarella, and some goat cheese.