Farewell to Tomatoes

Pizza
Pizza

That’s it for fresh tomatoes. The last of the reddened tomatoes got cooked up. We got a couple of pizzas, a Khazarian lamb stew, and buffalo steak a la mexicana.

The only picture I thought to take was this pizza. It’s inspired by this wonderfully obsessive page about the perfect pizza, but it’s not nearly as obsessive. Here’s how I made it.

Buy a pizza dough and let it warm up on pizza day.

Pizza stone
Pizza stone with charismatic cooked-in coloration.

Preheat oven to 500 degrees. (And thereby heat the pizza stone sitting on the bottom rack.)

Roast and skin a pound of homegrown tomatoes, mashing them up in the process.

Crush two cloves of garlic into the tomatoes.  And a spoonful of oregano and some salt. Stir it up and let it macerate.

Roll out the dough on flour-covered peel.

Spread the sauce on the dough.

Grate some Romano over it.

Realize you forgot to prepare the mozzarrella. Cut up a couple slices and tear them apart over the pizza. Refrain from adding another slice. If you think you put on enough cheese, it’s too much.

Pizza peel between pizzas
Pizza peel between pizzas

Use peel to transfer pizza onto heated stone. Again wish you had prepared the cheese beforehand because the dough is sticking to the pizza peel. Marvel at the rising steam. Wonder why the dough always seems to shrink at this point.

Bake for 10 minutes.

Push the crispy pizza back onto the peel and take it out to cool.

Devour!

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