Pizza with Margherita sauce and pesto; salad with avocado and olives; The Wine That Got Away – 15 September 2013

I’m going to be cooking Saturdays and Sundays for a bit. Intentionally let the bread run out on sandwiches at lunch using the beef from last night, spreading on the parsley sauce, a thin layer of Dijon mustard, and a thicker layer of mayonnaise. Delicious sandwiches!

main130915I planned to look through pizza recipes, go to the Bowl and buy stuff, and make the pizza. Then I decided to make a Margherita because that is so easy – except if one does not have fresh mozzarella and basil, and would need to go to The Pasta Shop and  Berkeley Bowl, respectively, to obtain them. So I looked back through this blog and found Pizza from the Freezer. Aha!

I defrosted a container of about 2/3 cup Margherita sauce (the original used Wells sauce but I don’t seem to have any) and a cube of pesto. Grated about 5 oz part-skim mozz from Costco, and about 2 oz parmaggiano, also from Costco. I mixed 1 1/2 or slightly less (good amount) of olive oil with 1/8 tsp red pepper flakes and one smooshed large clove of garlic. I also defrosted a half-recipe of crust, the usual for a 12″ or so pizza.

The recipe is here.

130915-settingwine130915Since the veggie content of this pizza is strikingly low, I added a salad to the story: romaine, half a humongous avocado for the two of us, and several picholine olives – pieces sliced off the pit as well as possible. I made a simple dressing of olive oil, red wine vinegar, salt and pepper.

We had our first and (odds being as they are) last bottle of this wonderful wine with this dinner – a 2008 Dao – Portuguese – called Quinta dos Roques. I found this wine Saturday morning at Grocery Outlet, and we tried it for lunch. By the time I got back to GO, the wine was sold out. That was perhaps 3 hours later… Oh, alas! It was an excellent wine for us, going very well with food. Also, $6, down from (allegedly) $45. No wonder it sold out.

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