I am so excited about dinner tonight that I am beginning the blog entry before it comes out of the oven. Friday is traditionally a lax day for dining; it's the end of the week, work was long and stressful, why not simply go out for happy hour and get cheap eats? Or, like many others across the country, one could order in a pizza. Mmmmmm, pizza.
Unfortunately, about six months ago I discovered that my painfully upset stomach was the fault of several food allergies. I have intolerances or allergies to dairy, eggs, soy and garlic. This means casually ordering in a pizza is right out. Fortunately, I can eat goat, sheep and buffalo milk products without having huge gastric distress.
Our pizza tonight starts with a scratch dough from my favorite standby, The Joy Of Cooking. I combined flour, salt, yeast, water and olive oil in the KitchenAid, then let the dough rise for about an hour and a half while we ran our errands. Next, I threw about 2 cups of grape tomatoes and 4 small sliced bell peppers in a metal pie tin and put them under the broiler for about 15 minutes. After coming out of the oven, I put the veggies in the blender and poured the remarkably sweet sauce on the rolled-out dough. Next, Grilling Husband grilled up several chicken breasts that had been marinating in a mixture of olive oil, lemon juice and herbs. I sliced more peppers, he pulled the chicken off the fire and shredded the chunks and we spread both on the sauce-covered dough. I dropped chunks of buffalo mozzarella on top of the pie, and it is now baking cheerfully in the oven. The smell is heaven. I am excited because this is my first time making sauce from scratch, and my first pizza with buffalo mozz. I have used goat mozzarella and classic greek goat cheese, but the creamy buffalo mozzarella should be a nice contrast to the grilled chicken, crispy peppers and sweet sauce.
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