Friday, November 28, 2008
It’s been a while since I’ve added some updates to this particular journal. It’s not much due to laziness as much as redundancy. I’ve been trying to cook my vegetarian meals, but over the last month or so, I’ve not made many interesting or new dishes worth posting about. Also this was Turkey month, so veggie meals were not top on my list. So, after this long hiatus, why pizza? I’ve posted at least twice about pizza already, here and here. Well because it’s pizza! I’ve made it so many times and it never gets old or tiring. The act of making the dough early on, maybe the day before, picking the right sauce (cooked tomato, raw, just use a white cheese based sauce,..), picking the simple toppings to go on the delectable pie and of course shaping and baking the pizza on a hot oven stone. It is a relaxing and delicious family tradition.
This time I also decided, the last minute, to add an egg to my pizza. I’ve done this before, I even sometimes add an egg inside calzone, but I have never posted about it here and this is something worth recording. Trust me, it is. The idea is very simple, after making the pie and adding the toppings, make a “well” of sorts in the middle. My pizza this time, included a bit of cooked tomato sauce, caramelized onions, mushrooms, and a couple of types of mozzarella cheese. In the mushroom onion “well” I cracked a fresh free range egg and slid the pizza onto my very hot pizza stone. Barring any mishaps or leaks (never happened so far, fingers crossed) you should end up with a perfectly baked pizza and a lovely over-easy egg in the middle. Just slice the pie or use a knife and fork and use the runny yolk as the most perfect sauce. Now I am craving pizza again.