Doray was in North Austin for a few days this week to watch grandkids play in a basketball tournament, so Tom came up as well to stay over Saturday night for dinner and cards. Monte whipped up his dough, and we enjoyed savory pizza goodness. Our version of Brick Oven’s Tuscan Truffle pizza:
Remnants of a Margherita pizza and a Meatasaurus pizza:
We enjoyed floating and fishing with Lori and Mike and four of his grandkids today on Nirvana, anchored in our favorite cove on Lake Travis. It was a fun time. The kids were great, and they caught 4 fish between them!
We checked out Brick Oven’s Jazz night for dinner. The patio was full, though, so we had to sit inside.
Another good day!
Today is National Pizza Day!!! We did our part – sharing a delicious Tuscan Truffle and a bottle of red at Brick Oven (the best in our book). Heaven on a Monday.
We love to make homemade pizza at the house. Monte has longed to have a wood-fired pizza oven of our own. We opted out of one when we remodeled the kitchen a few years back. For Christmas this year I got him a Kettle Pizza kit for making pizza outdoors, on the grill. It had great reviews and seemed to be worth checking out.
We also love the pizza from our local Brick Oven pizza restaurant. We like to call it the second best pizza in town – next to ours. 🙂
There is one pizza they make that is fantastic and we have always wanted to try making it ourselves: the Tuscan Truffle.
So…tonight we fired up the kettle and gave it a go. And…. We NAILED IT!
Here is a shot if our first try in the kettle:
Tuscan Truffle pizza
The “sauce” is a mushroom pesto – made out of sautéed mushrooms, parmesan cheese and truffle oil puréed in a food processor. The toppings are prosciutto and mozzarella cheese (just a little, not much of either). It only took about 5 minutes in the kettle pizza oven. After removing, add arugula and grated asiago cheese on top to wilt / melt from the heat of the pizza. Drizzle a little more truffle oil on top and VOILA! Delicious.