I decided to make another pizza tonight for dinner…and lunch tomorrow, maybe dinner or lunch again after that🙂 Scratch made Italian herb crust, generic “Signature” mushroom pasta sauce (I like a thinner sauce, hence pasta rather than pizza sauce) Mozzarella cheese, Carolina Reaper/Jalapeño/Habanero-Monterey Jack cheese, “Italian Style” 6 cheese-Mozzarella/Provolone with smoke flavor/Asiago/Parmesan/Romano & Fontina cheeses. Next, a generous sprinkling of red pepper flakes, then some butter sautéed mushrooms, half a fresh chopped green pepper, a fresh roasted & chopped jalapeño, a fresh roasted & chopped Serrano, a generous layer of Canadian bacon, and a generous layer of thick cut pepperoni, after I removed it from the oven, a generous sprinkle of Kraft Parmesan (what can I say, I like it). I like adding it right after the pie exits the oven to “soak” up the pepperoni oil. Also, notice, I like my pizza well done, although I was a bit worried about that one pepperoni on the bottom left (no worries, it was great too!).😋
@mapletop From the look of those steaks, you like them rare, really rare😬. I think you forgot to start the grill😬. That looks like my type of appetizer….unless it’s a vodka cocktail. It’s only a martini if it’s gin🙂. I may be opinionated🙂 Now I want to switch out my Irish Poitín this evening for a martini with an antipasto tray in it🙂
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Scratch made Italian herb crust, generic “Signature” mushroom pasta sauce (I like a thinner sauce, hence pasta rather than pizza sauce) Mozzarella cheese, Carolina Reaper/Jalapeño/Habanero-Monterey Jack cheese, “Italian Style” 6 cheese-Mozzarella/Provolone with smoke flavor/Asiago/Parmesan/Romano & Fontina cheeses. Next, a generous sprinkling of red pepper flakes, then some butter sautéed mushrooms, half a fresh chopped green pepper, a fresh roasted & chopped jalapeño, a fresh roasted & chopped Serrano, a generous layer of Canadian bacon, and a generous layer of thick cut pepperoni, after I removed it from the oven, a generous sprinkle of Kraft Parmesan (what can I say, I like it). I like adding it right after the pie exits the oven to “soak” up the pepperoni oil. Also, notice, I like my pizza well done, although I was a bit worried about that one pepperoni on the bottom left (no worries, it was great too!).😋
Louisiana creamy shrimp and tasso bow tie pasta.
...and a little Voodoo ranger juicy Haze 😋
From the look of those steaks, you like them rare, really rare😬. I think you forgot to start the grill😬.
That looks like my type of appetizer….unless it’s a vodka cocktail. It’s only a martini if it’s gin🙂. I may be opinionated🙂
Now I want to switch out my Irish Poitín this evening for a martini with an antipasto tray in it🙂
That pasta looks great😋….you can keep the IPA😖🙂