4 thoughts on ““Pepperoni Patrols Pizza”

    • Yes, but I like to make my own dough…and then I will begin making andouille (cajun style, not French) smoked sausage to slice atop artisnal cheese and mine own tomato sauce with home-grown basil, parsley and dried crushed hot peppers. Only think I will exist long enough to find Florida olives and a squoozer device for extra virgin (now, there’s an oxymoron…how can THAT be extra?…for both the sauce and a good finish-drizzle before service?

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      • Now my mouff weeps water: I just thought: a seared slab of lamb breast in a large casserole with onion, carrots, garlic, shallots (whole), fennel (perhaps and maybe apple too) with a good splash of Belgian ale, seal the cover with wet dough and when the smell drives you mad to the oven, knock off the dough, add freshly shucked peas and let sit covered until the peas are al dente and warmed through and serve with simple buttercrunch salad in oil and vinegar, crusty bread and your pleasure at drink. Now, to find a butcher with lamb.

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