Herb crust, three cheese white pizza
Some time ago we began what has now become a tradition -- Sunday Pizza. After a busy morning, which often times begins at dawn and quickly becomes afternoon, I've not enough energy to cook. Oh sure, by the time I've had an afternoon nap I can manage a creative dish or two; well, if it was a good nap. Even so, no one would make it to after-naptime without food. Ken is a fabulous cook, but it's his day off that usually culminates with grading papers and answering emails -- at least when he's not writing or researching. After a relaxing morning I want a little sabbath rest for him, too. We needed a solution: order pizza. Dominos is on my speed dial.
However, it's only so many weeks in a row that I can tolerate bland, save for the salt, pizza with unevenly cooked crust. We periodically switch to Pizza Hut or a local pizzeria, but those too are less than ... satisfying.
But then, Ken began his now famous pizza making. He uses a CIA recipe for crust, a garlic red sauce or a wonderful canned sauce and then adds our favorite toppings. Magnificent!
Double pepperoni
fresh mozzarella, artichoke hearts, sun dried tomatoes, and prosciutto
The Pizza Chef par excellence.
