Tonight’s supper was three pizzas - pepperoni; Shepherd’s Lamb with Green Chile sausage, artichoke hearts, and Kalamata olive tapenade; and Shepherd’s Lamb Italian-seasoned sausage, crimini mushrooms, and anchovies. All were made with TJ’s plain pizza dough, tomato sauce, and a four-cheese mixture (mozzarella, provolone, pecorino romano, and parmagiano). I cut the pizza dough ball from TJ’s package into four pieces and make a small pizza for the two of us to share from each quarter. Wine tonight was a 1998 Dobra Zemlja Amador County Sangiovese - dark garnet in color with some orange in the edge; simple nose and flavors of earthy cherries; simple fruity mid-palate with good acidity for the pizzas; and a medium earthy fruit finish. No dessert tonight since half of each of three pizzas was quite filling.
I’m going back and reading your old menus to get ideas. I have a feeling that I’m not the only one.
Looks like it’s homemade pizza and Chianti night for me. I realize you went domestic with your wine choice, but I consider the departure within the realm of acceptability.
Ironically we made home made pizza last night with TJ’S pizza dough. My package made one nice 12" pizza, topped with a fig olive paste, hot Italian sausage, mozzarella and topped with arugula and a drizzle of good olive oil. Dick, you made four out of the same pack ? How thin do you roll out the dough ? I can see a couple smaller pies but four seems a stretch, pardon the pun.
Cheers…
Wait, what happened to the fourth ball of dough?
We froze it and used it later.