Pizza with potatoes, grilled red pepper, and olive tapenade; Brussels sprouts – 25 March 2014

Definitely a favorite pizza!

main140325setting140325I used the recipe I wrote up in January to make this pizza, decreasing the topping ingredients slightly b/c I used 1/3 dough instead of 1/2 dough recipe this time. Also boiled up some Brussels sprouts for about 6 minutes (I think that’s a tad too long) and left them in the basket above the boiling water for a few minutes b/c I was busy with the pizza. Then I dumped out the water (no! wine140325forgot to heat the bowls so had to put them on the stove overhead shelf) and let the sprouts heat in about 1 tbsp butter for a few minutes, with salt and pepper.

D didn’t like having our Vaucluse with the pepperoni pizza the other night, and I had suggested we have it again with this pizza, and he agreed it would be a good match. He was right. Love this wine! We got it at the North Berkeley Wine sale last year.

 

 

Lunch:

We had leftover leek and olive tart, and the last of the baby lettuce pillow from R. D tossed the lettuce lightly in a vinaigrette of some kind – I think it was leftover also, from some other lunch. I really am just posting this picture b/c I thought lunch was so pretty 🙂

lunchmain140325

This entry was posted in Lunch, Meatless, Pizza, Vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

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