Pizza with roasted red pepper, potatoes, and tapenade – 15 June 2012

Made another of this pizza.

It was a bit light on the aged FontinaValle d’Aosta from The Cheese Board (b/c I forgot I used some in a panino last week) and heavy on the potatoes (no problem) and salt (added at the table) but then pizzas are rather forgiving, and it was a good dinner.

The fundamental recipe is at epicurious, and my most recent version is on 14 May of this year.

It’s Friday so we had our Friday wine, Cantina Zaccagnini Montepulciano d’Abruzzo, which we got from Costco. Except this morning they didn’t have any, and we were going to buy another case or two. I hope they get it back soon!

This entry was posted in Fish as a flavoring, Pizza 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.