One of my most pressing questions to Michael as we unpacked our kitchen and dining areas was “what about the KITCHEN AID??!?” It’s funny that I’m so attached to this appliance, given my whole general anti-baking stance, but I have realized that I have an aversion to baking sweets, rather than baking altogether, you know?
Regardless, I had hoarded a number of yeast packets from Romeo’s to allow me to make my focaccias and pizzas as I normally would, and when I offered the idea of making pizza on Sunday, he was more than amenable to the idea. We decided on doing a simple flatbread along with a mozzarella, mushroom and sausage concoction that was inspired by a post on Slice that made this particular trinity incredibly tempting.
The mushrooms were sourced from Whole Foods (more on that later this week); a combination of creminis, shitakes, and some blue-foot mushrooms (the latter going for thirty dollars a pound; I opted for .12 pounds) that were simply cleaned and added without any pretense–no saute done to them, nothing more than a little oil added to the entire pie.
The first pie is the first photo you see on this post: simple pizza bianca dressed up with some shallots and some zatar spice blend; nothing more, nothing less. It was delicious, but a little dash of good dipping olive oil would make it heavenly to eat.
As for the second: all I want to write is the word sigh. There was so little to it: just a link of pork sausage, a small ball of fressh mozzarella, and the mushrooms, but the result was so much better than the sum of its parts that we were both in catatonic states following that particular pie. When it’s said that cheese, mushrooms and sausage pair for one of the best pizzas that you will eat–believe it. Especially if you’re getting good, fresh mozzarella.
It’s been a good holiday weekend in our new home–here’s to having more delightful tales to share…