Saturday, January 16, 2010

TGIT

Now that I'm back to working for a while, I find myself slipping back into those easy weeknight dinners that we were so familiar with a couple of years ago. Stir frys, quick grills, do the dishes and fade in front of the telly. Even though I'm working reduced hours, I'm also experienced reduced energy.

Here's the fallback position for last night, pizza made from that everlasting, enormous batch of frozen dough that huddles like a troll in my freezer. I took a lump of it out to thaw in the morning before work and rolled it out thinly on a floured board when I got home, topped it with all the leftovers in the fridge and slid it into a very hot oven on a very hot pizza stone for about 10 minutes.

Toppings? Broccoli florets, chopped canned tomatoes, two kinds of salami, sautéed pancetta, mozzarella cheese slices, fresh mushrooms, dabs of fromage blanc on top. Eclectic, colorful, delicious. Didn't even need tomato sauce.

My work week ends on Thursdays these days. TGIT.

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5 Comments:

Blogger Greg said...

Brocc on pizza? Sounds way too healthy to me.I can see your fingers in the pizza cutter :)Beware of shiny surfaces.

Saturday, January 16, 2010  
Blogger cookiecrumb said...

It looks really, really good. I can't believe that soggy dough has redeemed itself so well. Brava.

Saturday, January 16, 2010  
Blogger dancingmorganmouse said...

Pizza, a wonderful fallback, I can't wait until it's cool enough to have the oven back on!

Saturday, January 16, 2010  
Blogger Zoomie said...

Greg, I considered Swiss chard but figured it would wilt and burn. I saw the fingers, too, and the camera aperture but thought it was kinda fun.

Cookiecrumb, well, I must admit that the dough was not the best part of this pizza but I'm determined to be frugal and use it all up.

Morgan, just a month or two and, in the meantime, if you crave, you can go to the local pizza parlor and let their ovens do the work.

Sunday, January 17, 2010  
Blogger dancingmorganmouse said...

Lee, once you've made your own, it's really hard to go back, as I'm sure you've discovered.
There is one place but I ballk at $25 per pizza!

Monday, January 18, 2010  

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