D and R had an event from 6 to 9, so I picked up a pizza at Arizmendi, bringing along a reclaimed heavy foil food service container to put my two pieces into. I stayed at the event to look around for a few minutes, then came home and had dinner in the dark on the deck, where it was still comfortably warm at 8pm when I finished. Astonishing and rare to have such a warm evening around here.
“Here is how Arizmendi described the pizza on their website.
October 3, 2014
Arugula, Gorgonzola, Red Onions, Balsamic Vinaigrette, Toasted Walnuts”
I believe that my pizza of the same description was inspired by reading the Arizmendi menu and trying out the ingredients, but not knowing how they were used. We really liked this pizza, but I think mine is a more pleasing version, with the arugula tossed in the balsamic vinaigrette and added after cooking. In theirs, all the ingredients are cooked in, with relatively little arugula, and the red onions – sweet and not strong flavored – are prominent, along with lots of mozzarella. They brushed on the vinaigrette with a large paintbrush after cooking.
Before running off to buy and deliver the pizza, I put a bottle of Chateau Moulin de Ferrand Entre-deux-mers into the fridge, thinking that on such a hot day, a refreshing white was in order. It was fine with the pizza, but a light red would likely have been a better match. Nevertheless, the right choice, given the weather. I wonder how long it will be before there is another evening when it’s warm enough to eat outdoors.
Oh, this is amusing: Turns out we have had this pizza before from Arizmendi in 2010, and created one in March of the same year. My final version, though, seems to be this one from August 2012, where the arugula is not cooked at all.