Pizza, Pizza! Oh My!!!

D – one of the BEST things about summer is enjoying more frequent meals together as a family at home.  Marc and I started off the day with Blueberry Pancakes, and culminated our dining experiences with a fresh spinach and strawberry salad and homemade pizza.  This particular pizza recipe has become a bi-weekly event, thanks to the wonderful pizza crusts we can order from FarmHouse Delivery.  They come par-baked and conveniently store in the fridge until you are ready to use them.  Now for the toppings:

* tomato sauce ( Sautee ¼ cup of diced onions and 1-2 minced garlic cloves in olive oil.  Add one can of HEB Fire-Roasted Tomatoes and cook over low heat for aobut 30 minutes.  Puree in food processor to desired consistency)

* Fresh mozzarella – when I found out that I could buy fresh mozzarella (Lioni) at Antonelli’s Cheese shop for about the same price as the grated bagged stuff from the grocery store, I was sold.  If you want to splurge, the Burrata mozzarella is amazing!

* Chorizo – Slice up a link of Aurelia’s Chorizo (Made right here in Central Texas), and you will forget you ever enjoyed pepperoni!

* Other misc. meats – We like meat on our pizza, and have tried several other meats in combination with the chorizo, including shredded cooked chicken and leftover meatballs.

* Fresh herbs – Thanks to my thriving herb garden, I have fresh oregano and basil to sprinkle on top of my pizza.  Cilantro is also a great accompaniment for the chorizo.

What’s on the cheese platter tonight:

* Cana de Oveja – a soft sheep’s milk cheese from Spain.  Here is a quick description I found online – “Blanketed with a cottony white mold, the cheese immediately under the rind is ecstatically gooey but gives way to a flakier, crumblier center. With notes of tangy butter”.

– purchased from Antonelli’s Cheese Shop (

* Confituras Fig Walnut Preserves (  Confituras creates locally sourced jams, jellies and preserves in small batches.  They are delicious!!  Paired beautifully with the Spanish Cana de Oveja.

* Landaff  ( – We all agreed that this cheese was special.  Made from raw cows milk, this semi-soft cheese has a long flavor profile – tangy, clean and buttery – all in one bite!  They have some great photos and information on their website about the farm in New Hampshire, including a video of the cows enjoying the “spa” and some insight into the cheese making process.  (also from Antonelli’s Cheese Shop)

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