This is a Cheese Board recipe that I’d never tried before from their nice cookbook (which I bought, of course, for the pizzas). The other day I made an excel file of the pizzas I make or want to, and the seasons I should cook them in, and this one said “summer! now!” at me. We still do have good tomatoes, so now is the time – especially since D bought an 11 oz Laura Chenel goat cheese log at Costco. Having opened it, I am now committed to using it up, however!
OK, so, I am underwhelmed by heirloom tomatoes. I have felt this in the past, but decided to try again. Bought a small cache of them at the Bowl for this pizza – red, yellow, and green, to make it pretty. Unfortunately, none of them really tastes all that interesting, and some were almost tasteless 😦
The recipe for this pizza is typical Cheese Board though I did vary it. I didn’t use a sourdough crust, which they always do, and I brushed the 1 1/2-min baked crust with the garlic oil rather than waiting to put it on the edge of the pizza after cooking. After the garlic oil, about 2/3 of the mozzarella is put on (I used 6 oz rather than 8 oz, to save calories and fat) and then the thin-sliced red onions are strewn about.
D brought up a Cotes du Ventoux we had never had before. Our house wine from Chateau Saint-Sauveur is a Cotes du Ventoux, so we had to try this. Unfortunately, though it costs $1 more, it can’t hold a candle to our beloved CS-S, so we will probably not buy it again.