10 December 2010 – Pizza with olive tapenade, potato, roasted red pepper, fontina, and rosemary

Did this pizza awhile back when we had olives to use up. What a find! Instead, this time I had to buy olives for the pizza. The Cheese Board was out of Gaeta, so I got Nicoise, which make a good tapenade, but it’s not the same, of course.

D sweetly made the tapenade for me. It is a part of one of his specialty recipes, and he is good at it.

Here are some of the ingredients before the mooshing begins.

 

 

 

 

The potatoes are boiled and then sliced. I really like having them thicker than the 1/8 inch specified by the recipe.

D was impressed enough with the ingredients (again) that he brought up a most excellent wine from Eric Stauffenegger.

{Written the 14th}

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