I’m just trying to squeeze this quick post before midnight creeps up. The clock just hit 10:56pm and I’m just going to hit a few more keys or until 11pm at the latest.
We’re currently watching Zapped! right now. Prior to the movie, we ran errands for about five hours stopping at a few places. Then, I started on single player mode on Portal 2.
We ate a pizza topped with mushrooms, spinach, and garlic. We’ve had it before, and it was also tasty then. The deal was buy the frozen pizza and get a box of ice cream Drumsticks free with a coupon. Sold. Now I think it’s time to hit Publish and enjoy one. Peace out.
The ‘Za of the Week from last Wednesday featured: artichoke hearts, ricotta, and portobello mushrooms over a sun dried tomato pesto. I was solely responsible for designing the pizza.
We also used an Italian cheese blend with romano, mozzarella, provolone, and asiago instead of the standard 100% pure mozzarella.
I had to make sure to drain the artichoke hearts well as all the layers in the flesh part had adsorbed great amounts of liquid. The blend of the ricotta and artichoke hearts tasted absolutely delectable.
Mare and I like to try out interesting combinations when we make the ‘Za of the Week. The pie this week was topped with: breakfast sausage, mushrooms, roasted red peppers, and red onions. Most of the toppings on this pizza hold a good amount of liquid, so I made sure to drain them well and use plenty of Parmesan to soak up the extra moisture. The mozzarella on this pie was freshly shredded by Mare.
We went with canned mushrooms. They have their own uniqueness versus fresh mushrooms. If you want to use canned mushrooms, then make sure to drain them well. We also used prepared roasted red peppers. You also have to make sure to drain those wells.
The pie was very colorful. Even after draining the toppings well and using a generous amount of Parmesan, the crust was a little soggy in the middle. The large amount of toppings attributed to this, plus they were mostly wet toppings as opposed to greasy toppings like pepperoni.
In this close-up, those little green specks is the dried Italian seasoning I sprinkled over the pizza before baking to give it a little extra something. This ‘Za of the Week, despite the slightly soggy crust, was deee-lish.
‘Til next time. Thanks for tuning into ‘Za of the Week. =)