We were almost out of bread, so of course I spied a pizza opportunity. I had run across a 1/2 cup aliquot of Margherita sauce in the freezer the other day, we have a luxuriously growing basil plant in the back yard, and we were driving downtown, which is where The Cheese Board is, and they have Gustosella buffalo mozzarella. All good.
I defrosted what I think is the last “1/2 crust” in the freezer, the others being 1/3 crusts, and let it rise for an hour or more before rounding it up and spreading it out on the bread board. I tasted the Margherita sauce, b/c I remembered that a recent one was not that great, and this was the case – tasted too much like tomato paste. So I added some torn bits of basil before heating the sauce, and also salted it. I tore up in total about 2 dozen basil leaves, of the large-but-not-giant variety. Bought two Gustosella packets, but used only 1 1/2 of them – could have used both on the pizza, but by the time I was certain of that, the last 1/2 ball was still in brine and not drained, so I didn’t get it out, just rearranged a couple of slices of cheese on the pizza.
I pre-cooked the crust 1 1/2 minutes, then brushed with olive oil – I think between 1 and 1 1/2 Tbsp – topped with the Margherita sauce, and then added a couple Tbsp or less of some leftover pesto, with added oilve oil for drippiness. Laid on the cheese, and baked 5 1/2 or 6 minutes, then topped with the rest of the torn basil leaves, and served.
D chose a new wine from The Wine Mine – a Cotes du Jura called “Trousseau” (2011) from Charles Rougel, bottled by Frederic Lornet, L’Abbaye de Genne. We really enjoyed this, and would buy it again. It was $16.50 – not cheap, but in the range for weekend wine. It was amazingly lightly colored. – an almost transparent red.