Yesterday evening I had the pleasure of kneading dough in my new kitchen for the first time. I had a bit of a ‘moment’, as the sun shone in the two windows flanking a lowered piece of counter top [roughly 30″] that happens to perfect for kneading dough [36″ is just too high for this short guy]. A view of veggies growing, flowers flowering, my apple tree. Ahh.
As usual, my standard bread recipe for the dough. The toppings? Home-made pizza sauce with lots of savory and garlic. Then soppressata d’abruzzo – my current favorite deli meat. It has some heat, some fennel, and is just plain wicked on pizza. Then mozza, cheddar, onion, yellow pepper, green olive, and artichoke hearts. As a whole, it just seemed to slam you in the face with flavor, every bite. It is the most flavorful pizza I can recall making. Ever.
Could have been the saltiness of the olives? The touch of sour from the soppressata or artichoke hearts? The abnormally browned crust from the convection oven? Don’t know – just know it’s on the menu for supper again tonight.