Seriously, it's not just me pushing this one. Our almost 7 year old daughter does not like pizza crust, until last night that is. Normally when we eat pizza she gets to the crust and tosses it on my plate. She was doing that last night, when Erin and I both prompted her to try this new crust. Being the good kid that she is, she trusted us and tried it. A big smile spread across her face just before she pronounced, "I like crust!" She ate all of her crust and even asked Erin to cut the crust off one of the slices still on the cutting board as she was getting full and only wanted to eat the crust. This morning while I was making her PBJ&B toast she asked me, "Dad, when do I get to eat more of that pizza crust?" I chuckled and replied, "Stick with me kid and we'll go places."
One of the benefits of having a wife who is an amazing cook is a fridge that is better than a pirates booty when it comes time to look for new topping ideas. As we cleaned out the fridge with garbage day looming, the leftover spaghetti and meatballs from earlier in the week seemed like a good starting place for tonight's pie. I pulled the meatballs out of the sauce and sliced them up into 1/8 to 1/4 inch thick slices. We decided that we would take this pie to spicy town and grabbed a jar of Rubino's hot giardiniera relish. Using the traditional sauce here is how it got started.
Next stop was the fresh mozzarella followed by both of the hard cheeses.
Five minutes on the thin cookie sheet at 550 degrees, then we slid it directly onto the stone for 10 more minutes to finish it off.
Spicy giardiniera combined with savory home made meatballs. Wow.
It's a good thing we made it to the gym both days this weekend!!
Mange Mange Mange
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