Monte is experimenting with pizza dough again – which I am all in for. Friday night he whipped up a few doughs. I made one of our favorite toppings, a mixture of sausage, portobello mushrooms, onions, garlic, and rosemary. We used some locally produced venison sausage that Kurt gave Monte. And it was delicious!
I used garlic infused olive oil for the “sauce.” Topped with the pre-made sausage and mushroom mixed topping. Added some grated Asiago cheese after it came out of the oven. So good! The crusts get an A+.
One of my favorite restaurants, Brick Oven, closed today. They gave their customers a heads up a couple of months ago. It wasn’t for COVID-induced lack of business, rather the anchor grocery store in their location is expanding to take over all the attached businesses. We are in mourning, but enjoying a final Tuscan Truffle pizza. Best evah.
Please, please, please, Brick Oven, find a new location to re-open in. I’ll be the first one in line.
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.
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.
Julie came over to watch the game with us this afternoon. Sadly, my Seahawks lost today (sniffle). No time to wallow in it, though. After the game we got busy making pizza. Nice, too, since its still frosty outside.
This is a new one we tried. Monte took some chicken left over from grilling it the other night. We used a mild BBQ sauce instead of tomato sauce. Onions and mozzarella on top and…. Yum!
It’s pizza night! These are the works of art from tonight’s installment. Rachel and Julie were the pizza artistes. Monte’s homemade crusts, of course. The top left one is margherita with tomatoes, mozzarella, home grown basil and olive oil (instead of red sauce). Top right is tomato sauce, prosciutto, onion, basil, red pepper, olive and goat cheese. Bottom left and right are varying amounts of prosciutto, mushroom, olive, onion, red pepper and mozz.
Yum – life is good !
We had a bit of a late start for dinner. But it was worth the wait. Monte whipped up some pizza dough and Julie and I were on toppings duty. We played a few rounds of rummikub – a fun tile game that’s a mix of rummy and dominoes. Try it. You’ll like it. That goes for the pizza or the game. 🙂