Use simple pizza dough to make smaller individual pies that guests can top themselves or make 2 larger ones for family pizza night.
I don’t know about you, but I for one, am tired of the constant stream of political rhetoric and, hey, it’s still early. Perhaps we should all just have an ongoing pizza party until after the election. I’d vote for that!
It’s been quite a week waking up to discover there was no water and that the irrigation guys had drained the well! Welcome to the country! After chasing all the appropriate people the well is back to normal. A wonderful thing is happening this moment. Because of the heavy rains yesterday my guys who come mow the acreage came this morning. It just so happened that I had made way too much pizza. So my guys are sitting on my front porch chowing down on pizza and taking a little break before their next stop. It always makes me so happy to see people enjoying the food that I make. It’s a beautiful thing!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Spreadable sausage from Norwalk, Iowa? The culinary creativity across the country never ceases to amaze me. Nduja is a spreadable sausage that comes from Calabria in southern Italy. My husband is Calabrian so it goes without saying that I love all things from Calabria. La Quercia, the cured meat producer in Iowa has introduced its American-made version, which is a mix of prosciutto, speck, and red chili peppers. It comes in five ounce links and is extremely versatile. Use it in pasta sauce, grilled cheese, BLTs, egg salad, burgers, pizza, crostini, or tacos. It’s also wonderful slathered on warm bread or crackers.
If you’re in New York City you may find it at Fairway, Amish Market, or Murray’s Cheese. If you’re in other parts of the country then go to La Quercia’s website for store locations. http://laquercia.us
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen