Breathing Fire

 And by fire, I mean garlic.

But so worth it.

Creamy Garlic Alfredo Ditalini.

Thinly-sliced garlic fried in olive oil, then removed. Toast pasta in (some of) the oil. Add a little seasoning, then stock and cream and let that cook.

Butter and cheese go in near the end, then top it all with more cheese and the fried garlic.

So good.  So filling, but not heavy. And perfect for a cooler evening.

Oof, did I spend the next 12 or so hours breathing out garlic!

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.

Smells Like Heaven

 If heaven is deeply-roasted garlic. 

From this recipe, a Roasted Garlic Pizza.  But with a three day rise dough, because we're all about flavor over here. 

 

Of course it was amazing.  Everything smelled like garlic for a day or so after, but I'm not really seeing a downside.