Four cheese pizza with a different cheese; padrons – 13 November 2015

main151113ingredients151113-2We had these really cool heirloom tomatoes from I think Riverdog Farm at the Saturday farmers’ market, and I decided to make a four-cheese pizza with them. I used only one of the tomatoes in the end – the round dark green one. It was kind of reddish inside – very interesting.



Another picture of the same three tomatoes:







I didn’t have any Fontina Valle d’Aosta, but decided to go ahead with the pizza anyway. I cut some moldy outsides off the gorgonzola dolce – a small bit, but enough, perhaps 3/4″ x 1/2″ x 1 1/2″. I took about an ounce, instead of 1 1/2 oz, from our provolone and grated that, as well as 2.6 oz of part-skim mozzarella from Costco, and more than an ounce of parmaggiano. I cut maybe 1/2″ from the end of a white onion, just b/c that was what was in the fridge, and sliced it very thin. I picked four stems of marjoram, maybe 5″ long each, all very healthy and happy, from our backyard plant, and washed them up and dried them, and later stripped off the leaves and chopped them. I minced a clove of garlic and left it in a Tbsp of olive oil from Costco. I defrosted one of the two 1/3-dough batches that I froze last time I made pizza, which is perhaps 1/3 King Arthur “white whole wheat” and the rest Central Milling white flour. I cooked the dough 1 1/2 minutes on the stone, then removed it and brushed with the garlic oil, strewed on the white onion, the mixed, grated cheeses, with a bit over half the chopped marjoram leaves added, then the tomato, sliced, salt and pepper, and finally dots of the gorgonzola (I think added after this photo).

prep151113The pizza was great! The tomatoes were juicy (I hand-drained them a bit after slicing, and before adding them to the pizza) and the marjoram was very tasty. We both enjoyed it a lot.

appetizer151113Before dinner, D fried up some padron pepper in olive oil. Great veggie/appetizer!

He brought up our Friday wine, Cantina Zaccagnini Montepulciano d’Abruzzo 2011, which was good with the pizza, though I can’t say it had any love for the hottish peppers.


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