A couple of nights ago we made our homemade pizza (check out the artichoke pizza recipe in the Recipes tab). This time it was 100% whole grain flour – a mix of spelt and wheat. For the toppings, olive pesto, red pepper, mushroom, anchovies, feta and mozzarella – a light touch on the cheese so the crust doesn’t steam. It has a delicious crispy, nutty flavour.
This morning, with a nod to the French, the Italians, and anyone else who thinks egg on pizza is inspired, we topped the leftovers with a perfectly poached egg.
Our return to post-holiday fitness is on track and things are (ahem) firming up nicely. On today’s agenda, a good long walk. This should give us enough energy to get that done.
After a fast walking round of golf on a hilly course yesterday, we were definitely hungry. So we took advantage of our garden produce and topped a whole wheat pizza crust (find out how in our recipes section) with a thin layer of homemade zucchini relish from our storag. Then a layer of spinach, chopped oregano, mushrooms, sliced radish, and green onions. A light sprinkle of feta and cheddar finished it – not so much that the veg would steam.
This morning the leftover slices made a great breakfast, topped with a perfectly poached egg.
Eat what you have.
In our continuing quest to finish up things in the freezer or cupboard before automatically heading to the grocery store, we try to keep this in mind. This also means judicious use of leftovers. A couple of nights ago we made a delicious pizza – caramelized onions, olives and mushrooms on a wheat crust, topped with just a little shaving of cheese. With lunch appointments yesterday, the extra slices were still in the fridge, and made a perfect base for a soft-poached egg. Truly, it was a gold medal breakfast.
Gratefully, packing day has arrived, and we’re glad to be having someone else take care of the work. After all the sorting and separating, we’re bushed! Fortunately we have someone local to take care of the food, too: our local pizzeria, Colombo’s. Real Italian, made with love.