Deep Dish

So I've become a little obsessed with home-made pizza. Thanks to a last minute glance through of last month's Good Food magazine I discovered deep dish. Not only is it yummy and a tidy presentation but the oil I coated the bottom with and the dough combined to give my much abused iron skillets some tlc.

Also, some last minute sangria. I mushed up some frozen strawberries with sugar and the juice of one lemon, sliced a couple peaches and combined with some jug wine. I also added a slug of orange juice which I would not recommend as the flavor was a little more subtle before that step. It was served with soda and ice in my precious pansy glass from the goodwill.

Caramelized Onions & Peas

This is loosely based off a "pitza" my ex-boyfriend used to order at a local restaurant that serves middle eastern food that is good but not very interesting. The one he got was much spicier and had chicken. I don't even remember liking it that much but suddenly woke up the other day desperate to make this. I had a container of tangy tomato sauce left over from a Moosewood meal. The peas were heated in a little oil with garam masala. The onions were finely sliced and caramelized. I made a big pan of them to mix with yogurt and cheddar in another loose remake of a real winner from Amy Sedaris.

Sicilian Pi

I took a cue from Laura and tried my hand at recreating a Pi favorite. I covered the crust with grated provolone, about 6 cloves garlic minced, sliced tomato sprinkled with generous salt and pepper and a handful of chopped parsley. It was really amazing. The crust wasn't the same, obviously, but I do intend to eventually try it with a pie crust. I think I may make this for dinner again tonight.