I originally made this pizza based only on a photo of the pizza of the day sign at The Cheese Board shown in their recipe book. Here is where I explained it pretty well. Tonight I used 3.5 oz grated mozzarella (part-skim, Precious) mixed with 2 oz Grana Padano; two oz grated asiago, from The Cheese Board long ago; one very large tomato from the Grand Lake Market on Saturday sliced perhaps 1/4″ thick, maybe less; quite a few basil leaves from the garden, torn such that mostly there were no stems in the pizza; 1 1/2 Tbsp olive oil mixed with one fat clove of garlic, minced (didn’t use all of it – try 1 Tbsp and a moderate clove); and a small chord of onion, sliced extremely thin. After precooking the crust (1/3 recipe, 1/4 to 1/3 whole wheat this time) 1 1/2 minutes, I brushed generously with the garlic and oil (and still didn’t use it all), topped with perhaps 3/4 of the mozz/grana mix, then onions, tomato slices, salted and peppered after adding, then basil, and the rest of the mozz/grana. I cooked this another 4 minutes or so, removed and added the asiago, cooked another minute or slightly more, and it was done. All this at 500 degrees.
I also cut up and cooked in olive oil and butter (actually, D ended up cooking them when I forgot and he noticed the butter was hot) with salt two heads of baby bok choi. One of them was clearly organic, b/c a critter had been depositing stuff inside it. I used less of that one 😉 But it was delicious, after a good washing and cooking.
We had the leftover Monte Velho and Protocolo, and both were still quite good.