We’re in “using up stuff in the fridge” mode, and I used this pizza to take on the Bulgarian feta that I bought for … something last month, I think. It’s not as boldly opinionated as I usually think of Bulgarian feta, but it’s tasty. It’s a sheep feta. So today at the Bowl I bought a nice, mediumish eggplant and a hearty red bell pepper. I cut the eggplant into maybe 12″ to 3/4″ slices and brushed with olive oil mixed with thyme, rosemary, and marjoram from the garden, and 1/4 tsp salt. I grilled them on our range grill – the red pepper took forever, and then I snapped it into a container for more than 15 minutes, then skinned and seeded it and cut into chunks. I precooked the dough as usual (defrosted from a couple days ago) 1.5 minutes, brushed with garlic oil (1.5 Tbps olive oil and 2 moderate cloves of garlic, minced). I grated about 4.5 oz of part-skim mozzarella (Costco) and put maybe 2/3 of it over the garlic oil. Then, after taking the 4 best eggplant pieces for sandwiches, I put the rest of the slices over the cheese, sprinkled on the red pepper pieces and flaked over the feta, and topped with the rest of the mozz. Baked at 500 another 5 minutes, and that was it.
D found a bottle of Michel Schlumberger red table wine from 2007, which I bought awhile ago at Grocery Outlet. I wish I had bought more – it’s a really strong and good tasting wine. 15.45% alcohol, though, which I really feel right now!
We more of the butternut squash soup for lunch. This time, per an idea of D’s that I read on this blog, I cooked some pecans in butter and cinnamon and strewed over the top.