I mixed things up the other night with homemade pizza. Usually I do a white pizza with sauteed peppers and mushrooms, pepperoni and mozz. The dough is 2/3 unbleached white flour, 1/3 whole wheat flour, water, yeast and a touch of olive oil.
Used to be I’d make two cookie-sheet sized pizzas but that’s too much food so I halved the dough recipe. This week I made Jim a meat-lovers pizza with the usual mozz and mushrooms, pepperoni and I bought one mild Italian sausage and sauteed it. He got half the pizza.
My half was a reminiscence of the best slice of pizza I ever had, from a shop just off the main piazza in Siena, Italy. I parboiled a few small red potatoes and sliced them thinly, grated some Gruyere cheese for the bottom, arranged the sliced potatoes and brushed them with olive oil. Seasoned with salt, pepper and fresh rosemary and a sprinkle of Parmigiano Reggiano. It was so delicious I ate some for breakfast yesterday morning and still have a slice for lunch tomorrow.
I love trying new things, especially when Jim says his was the “best pizza ever!” Cheers, Dee
p.s more about yesterday’s stew later.
Cooking with Dee 
I’ll have to type out the FAB chicken salad recipe I found; I’ve already made two big batches of it & haven’t come close to getting it out of my system yet!
I found free-range organic ground beef at our local Brookshire’s, but the funny thing was, when I cooked it up to make P & Z some stroganoff, I couldn’t stomach the smell – so I made myself more chicken salad…
I’ve a great one for you as well, Val, as long as you’re eating chicken. You’d love the gratin I made for a party last weekend as it wall all veg but decadent with cream and half & half. We’d have to make it healthier, and I’ll try to do that for all of us. Cheers! Dee