Skip to main content

Peggy's Pizza: Part 24 of 2023

Submitted by Bethany on Mon, 07/03/2023 - 13:53

Well, the dog days of summer are here, exacerbated by the poor air quality due to the Canadian wildfires. We follow a website called Airmatters. For several days this week, we were in the red zone. On Thursday the sky was a dark haze, more like dusk. 

Other than doctor and physical therapy appointments, I had my first outing since my total knee revision two and a half weeks ago. We went to the Des Moines Civic Center Sunday Night…’Ain’t too proud: The Life and Times of the Temptations’. 

I well remember the music but was not aware of the stories behind the scenes. It was an emotional story told by amazing singers and dancers. There have been 27 members over the decades. And the only surviving original member is the 81-year-old founder Otis Williams.

I am still going to physical therapy twice a week and doing my exercises every day. Making progress, but not back in the kitchen yet. So the guys are still in charge. 

Due to a 6-hour power outage, Sunday’s pizza was delayed to Tuesday…

Matthew’s (Sunday) Creation: Sweet Bologna Pizza…pan crust stretched thin topped with a brush of olive oil, parmesan, goat cheese, sweet onion, sliced sweet bologna, mozzarella, fresh cracked pepper and fresh basil. (It was Matthew’s idea to use bologna and he found a recipe on the internet.)

Matthew is continuing the exploration of styles and variations of pizza in Italy on Fridays. He is doing a great job following recipes and making different doughs. 

Friday Pieday: The origin of this Pizza is attributed to a famous Pizzeria in Milan: Spontini, so it is called “Pizza alla Spontini“. Traditionally it is a focaccia-style dough topped with tomato sauce, fresh oregano, anchovies (we used black olives instead) and sliced mozzarella.

Saturday in the Kitchen with Roy & Matthew: Used up bits of this n that to make Oven Baked Nachos…plenty of leftovers for another meal!

Matthew’s Sunday’s Creation: Lasagna Pizza…pan crust stretched thin then topped with red sauce, a ricotta cheese mixture of fresh grated parmesan + mozzarella + fresh basil, Italian sausage and mozzarella.

Till next week,

~Peggy Palmer-Johnson 

Categories