kids' pie
spice your slice
Stealthy Pizza Thursday sneaked up on me, catching me nearly cheeseless, without mushrooms, sans spinach and the kindergartner’s school pickup looming. Action! The junior pizzaiolo patted out the crusts. Muir Glen canned fire roasted crushed tomatoes (stocked up on sale)), well drained, blended with dried basil, oregano and surplus fresh thyme still on the counter from beanin’ day. Plenty of organic garlic, a little turbinado sugar, a couple of anchovies mashed up and the last of that jar of South River’s organic white miso plus an assortment of minced olives (I especially love those dry cured shrivelly black olives, their bitter edge heightening all flavors within reach) combined to tsumanic umamic effect. Full Quiver Farm‘s raw milk cheddar melded the mashup, festooned with the obligatory olive oil-lubed Hillside Farms red onion slices. Peppered with freshly cracked black pepper, and crushed red pepper and pickled jalapeño peppers for the peppery adults, these pies packed a palate poppin’ punch! P-P-P-Pizza please!
