Pizza with roasted red peppers, potatoes, and olive tapenade – 8 May 2013

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This is based on a pizza from Epicuirous, which I have made several times before. My best writeup is from 14 May of last year. This time, I used a bit less Fontina Valle d’Aosta (between 4 and 5 oz) which was fine, and also I got a really good, opinionated version of it from the Cheese Board last weekend. I used 1/2 tsp of red pepper flakes, and didn’t measure the salt I shook over the top at the end, but D says it was less than 1/4 tsp (I’d guess less than 1/8 tsp, but really, I need to measure this!)

I was celebrating the end of classes, so D brought up a nice wine, a Cotes du Rhone from E Guigal. After aeration, it was really good. D got this at Costco earlier in the year.

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