Let's talk pizza

[Jenise]

How about shredded roast duck, hoisin sauce, and blanced sliced scallions?

Love that! But the duck is something I don't have time to do and don't have a take-out source for locally.

[Joy Lindholm]

I am a total Reuben slut!

You need to visit Omaha, then!

[Mike Filigenzi]

I'll be interested in hearing how the pesto version works out. The best pesto pizza I've had is topped with nothing more than a garlicy pesto, mozz, and sliced fresh tomatoes. That one's done Chicago-style, though, so I don't know that it would work as well on a thin crust version.

[Jenise]

I am a total Reuben slut!

You need to visit Omaha, then!

I reccomended a deli here in Bellingham to Mike Bowlin, but sadly could only reccomend the Reuben because I never order anything else! Variety schmariety....

p.s. Will be visiting Omaha sometime not too far away. Have never stepped foot in Nebraska, so it's on target list.

[Jenise]

I'll be interested in hearing how the pesto version works out. The best pesto pizza I've had is topped with nothing more than a garlicy pesto, mozz, and sliced fresh tomatoes. That one's done Chicago-style, though, so I don't know that it would work as well on a thin crust version.

Mike, I made test versions already and we both loved it. The earthy flavors of the asparagus and mushroom was a great marriage on the first version that needed a bright note, and on the second that came in with the tangy goat cheese. One just had to be careful about spreading the pesto pretty thin, as it can overpower.

[Mike Bowlin]

Lets do Turkish pizza using lamb merguez sausage and a spicy tomato chermoula sauce with a sprinkling of mixed cheese.

[Mike Filigenzi]

Mike, I made test versions already and we both loved it. The earthy flavors of the asparagus and mushroom was a great marriage on the first version that needed a bright note, and on the second that came in with the tangy goat cheese. One just had to be careful about spreading the pesto pretty thin, as it can overpower.

Yeah, that makes sense. With my pesto pizza experience, it's hard to think of the pesto as a supporting cast member rather than the star.

[Jenise]

Lets do Turkish pizza using lamb merguez sausage and a spicy tomato chermoula sauce with a sprinkling of mixed cheese.

I would like that!

But, of course, we're in Billyham where there's no such thing as lamb merguez sausage.

[Mike Bowlin]

Lets do Turkish pizza using lamb merguez sausage and a spicy tomato chermoula sauce with a sprinkling of mixed cheese.

I would like that!

But, of course, we're in Billyham where there's no such thing as lamb merguez sausage.

3/4 lb Umpqua Valley grass fed ground lamb 70/30
2 teaspoons mined garlic
1 teaspoon ground cumin
1 teaspoon smoked spanish paprika
cayenne to taste
1/8 teaspoon ground vietnamese cinnamon
1 teaspoon ground coriander
1/2 teaspoon french peper (2/3 black peper 1/3 all spice)
3/4 teaspoon kosher salt
2 tablespoons red wine
Combine. Allow to rest overnight in refer.
Saute and add to pizza as you would other sausage.
This lamb also makes one heck of a pot of lentil soup go over the top.

[Jenise]

Mike, I've got all the prep work to do for pizza, salad and gardineria platter (all from scratch) for 60 adults. I'll have help with rolling dough and assembly at the venue starting two hours before showtime, but that's it. I had to draw the line somewhere. So the meats are going to be things I can buy--proscuitto and hot soppressata. Someone else in the hood is smoking the bacon.

[Joy Lindholm]

p.s. Will be visiting Omaha sometime not too far away. Have never stepped foot in Nebraska, so it's on target list.

When you do, let me know - I can let you in on a few of its charms!