Pseudo-pizza on Acme herb slab – 12 May 2011

D made this quick and easy dinner using an Acme Bread “herb slab” cut in half crosswise as the pizza dough. He just topped it and broiled it to melt the cheese, and it was done.

This is actually a recipe from R – he spreads the herb slab with pesto (basil) and then puts on Columbus (I think) pepper sausage chunks, and tops with part-skim mozzarella. It was really tasty but we didn’t love it to pieces or anything.

D found a new Berkeley Bowl house label wine so served that. It’s their chardonnay, vintage 2010. We liked it and the price is nice at $9.95.

{Written the 26th, with special thanks to D for remembering how the pizzoids were made}

This entry was posted in Meat as a flavoring, Pizza, Sandwich and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.