Time Is a Construct

 

I overheard Alex saying that to one of his friends.   And he's right.

Matt & I were having serious 'This is Friday, right? It has to be Friday" feelings...on Thursday.

"We're having pizza!"  Which just feels like such a Friday thing to do.  

 

Using the glorious three-day dough recipe, everyone got a custom pie.

 

I'm not much a tomato sauce gal.  I'll ask for 'light sauce' if I'm ordering, or if making a more traditional pizza at home, sort of wave the sauce over the dough to impart the essence of tomato on it.

 

So this time, I went with a base of so much roasted garlic mixed with Fromager d'Affinois - not too much!  Just enough to cover the surface.

Next, thinly sliced already-baked potato, a nice scattering of fresh rosemary, & the oil from the garlic. 

I'd add some caramelized onions if I were to make it again.  And it'd be perfect cut into small pieces & served as an appetizer.

 

 

Alex loves pesto.  I mean, the kid loves it.

Originally, he was going to have marinara & pesto as his base.  But the pesto I usually get (Yes, I know.  I could make my own. But I'm already making three pizzas - I'm fine saving a little time with store-bought sauces) wasn't available.

However, the pesto Alfredo pasta sauce he likes was, so I suggested going with that, sans tomato. No objections.

Lots of fresh mozzarella.  Thinly sliced tomato (I cannot wait for tomato season!), some salt & pepper. 

 

He ate the whole thing, so I'm chalking that one up as a win.

 

 

The resident omnivore came the closest to traditional with a roasted garlic & chipotle paste-doctored marinara, smoked mozzarella, and lamb merguez (which we can now finally find at Earth Fare!).

I did say 'closest'. 

So we ate pizza on a Thursday that felt like a Friday but I'm writing about on a Saturday.

I don't know what time or day it is.  But I know the pizza was good.