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Pandemic Pizza: Part 13 of 2022

Submitted by Bethany on Mon, 03/28/2022 - 15:52

Have you ever had a week where you have too much going on? Well this was one of those weeks. Trying to remodel two bathrooms at two different locations at the same time is too much. The push is on to get both of them done before our daughter Bethany comes home for a visit in three weeks. Yay!

Our cooking this week focused on using up cabbage and buttermilk from St. Patrick’s Day week. I am still doing online ordering and pickup of groceries. When I ordered a cabbage they gave me one weighing almost three pounds. The excess buttermilk was due to my overestimating how much I needed. So we had to get creative.

Wednesday in the Kitchen with Matthew: Boneless BBQ Ribs, Garlic Green Beans and Cheesy Cabbage Casserole.

And, we still have cabbage casserole to finish off.

Since we don’t drink buttermilk, (my parents did), I had to look for recipes to use it up. So Matthew and I spent Saturday baking.

Saturday in the Kitchen with Matthew: What to do with too much buttermilk leftover from making soda bread?…Buttermilk Banana Muffins…Buttermilk Chocolate Chocolate Chip Cookies…Buttermilk Sugar Cookies and Buttermilk Pancakes & sausage for dinner. (Shared cookies with our new neighbors & our old neighbors.)

As for pizza this week, I switched up the dough. The New York style dough made enough for two pizzas. On Friday I stuck to the basic New York Style. I tried to make it on the pizza peel and then transfer it to the heated up stone in the oven. That was a near disaster, as the crust stuck to the peel and nearly ended up on the door of the oven. Though a little scrunched up, I finally got it in the oven. It wasn’t very pretty, but it tasted great.

Friday Pieday: New York Style Pizza…pepperoni and mozzarella. And yes, it folds!

On Sunday, I used the other half of the dough. I used my trusty cast iron pizza pan and it turned out perfect.

Sunday’s Creation: Canadian Bacon & Mini-Sweet Peppers…New York style crust topped with red sauce, oregano, pepper Jack cheese, Parmesan, Canadian bacon, mushrooms, mini-sweet peppers, mozzarella, basil and a sprinkle of Ammazza Suocera.

Will have to see what we come up with this week.

Till then!

~Peggy Palmer-Johnson