Julie and Ryan came over this weekend with their new toy – a wood (pellet) fired pizza oven! It’s made by ooni. They set it up out back and we made pizzas until we couldn’t eat another bite. It worked really well, and the pizzas were delicious.
I made my favorite, a knock-off of Brick Oven’s Tuscan Truffle pizza. It has a mushroom and truffle oil pesto, with a little bit of prosciutto. It is topped with arugula and shredded asiago cheese after it comes out of the oven. Stupendo!
To make the mushroom pesto, blend the following in a food processor:
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 made pizza for dinner tonight. 4 doughs. I didn’t get a picture of the first one – with homemade pesto, olives, and parmesan cheese. Delicious! Pizza 2 was a margherita with homemade sauce with tomatoes from the garden, homegrown basil, and mozzarella cheese. Pizza 3 was red sauce, proscuitto, black olives, onions and mozzarella, and pizza 4 was red sauce, artichoke hearts, red bell peppers, olives and mozzarella cheese.
The best part of pizza night are the leftovers.
Julie and I watched Wanderlust tonight. You guys will just have to watch it and judge for yourselves. 🙂