A mother-daughter conversation on food and cooking (mostly)

Friday, October 17, 2008

Pizza Again, with Chiles

I made a few pizzas the other night. Same crust recipe as I've been using for the last two years, though I got away from it for a while -- I kept making my pizza doughs as wet as my bread doughs, and they just weren't holding together. I also had some not-so-delicious over-risings and one or two mediocre batches with spelt flour. So I'm pleased to report that my pizza-fu is back.

This one had hot Italian sausage, red bell peppers, and onions, all pre-sauteed; plain tomato sauce from a jar; mozzarella; and parmesan. You can see the little shaved thin pieces of parmesan in the picture.

I also made a delicious pie with homemade pesto and fresh tomatoes and mozzarella, but it didn't photograph so well.

I know I post pictures of garden chiles all the time, but they're so pretty that I can't help it. And they are the perfect pizza accompaniment. Here we have ordoños (the purple and small yellow), chiltepins (the tiny green and orange balls), a Thai chile (the wrinkly tall red one), dedo di moças (the big glossy orange and green ones), and tabascos (the bigger yellow and the red at the bottom right. Whew.

This is how you eat fresh chiles, in case you are wondering how I consume all these fiery peppers without doing myself physical harm.

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