Friday, 17 April 2009

Ottawa Pizza

I'm wayyyyy past due for a blog-post.

I do plan to get right back on track with the pressure cooker and/or smoker cooking a.s.a.p. In fact, I'm in the process of buying another pressure cooker (but that's another blog). I do digress.

My delay is a function of a combination of a lot of travel and and a lot of eating out. I s'pose I could have blogged on some of the fantastic restaurants I've enjoyed in Eastern Canada and the New England area, but I was to busy eating and enjoying to take pictures.

But, I did manage to squeak out a few pictures of this evenings feast.

It's a bit of an interesting story. A local (sorta) freebie newspaper called
The Metro had recommended two wines for drinking relative to the movie "Bottle Shock". (Have you seen this movie? It's really good and worth the watch). Anyways, we bought the wines and were planning to do a fancy dinner and wine tasting with them.

But . . . We had a large lunch at our favourite Ethiopian restaurant, The Horn of Africa, and just didn’t have it in us to do a big dinner. We still did a mini wine tasting (and true to the movie, the American Cabernet Sauvignon won). As for food, something lighter and fast. The answer: Pizza.

Now when I'm at our primary residence, my favourite way to prepare pizza is on the smoker (watch upcoming blog-posts for this), but in Ottawa, I had to go more traditional. We bought a prepared crust, some terrific deli meats, and good quality mozzarella. We used up some stuff around the house including a tomato and some mushrooms. The end result was yummy.


Ottawa Pizza
Prepared Pizza Crust
Prepared Pizza Sauce, good quality
Good Quality Hot Salami, enough for a single layer
Good Quality Unprocessed Ham, enough for a single layer
Mushrooms (wild or crimini), sautéed with olive oil, garlic and kosher salt
Good Quality Mozzarella (North American) grated, to cover
Tomato, thinly sliced
Oregano, dried, sprinkled on top
Hot Pepper Flakes, sprinkle on top

The list of ingredients is in order of how they should be put on the pizza. You don’t want to make any of the layers thick, just to cover. Bake at 375F for 10 minutes. Then finish with the broiler for 4-7 minutes.

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