We missed ‘Za of the Week last week, because we had other dining plans. This week, we kept it simple again. This pie was topped with sliced pepperoni and fresh mushrooms.
To save some space in these posts, I’m going to be fusing the before and after photos into one image. This will also allow you to see a side-by-side comparison of fresh ingredients ready to go into the hot oven and the result after it’s been baked to perfection.
We also warmed up a store-bought loaf of plain focaccia. To add some flavor to it, we brushed our garlic-infused extra virgin olive oil on it and sprinkled an Italian blend of seasoning and some grated parmesan.
The focaccia had a fluffy texture and tasted so good hot out of the oven. I placed the loaf in the oven heated at 450°F right after the pizza finished for about 4½ minutes.
We also had a tasty bag of Parisian salad that we picked up over the weekend. The bag had a mix of green leaf lettuce, frisée, radicchio, and julienne carrots. It also came with salad toppings that added an extra level of flavor. These toppings were: feta cheese, dried cherries, and frosted almonds. We dressed the salad in a raspberry vinaigrette which complimented our baked goods very well.
Lately, we’ve been on a bit of a health kick eating mostly soup and salads. I think ‘Za of the Week will be shifting to a bi-weekly schedule rather than weekly.