0508 This Pizza is a Miracle

A miracle in a couple of senses.  First, it’s a miracle that I got dinner on the table at all.  I spent today digging channels for baseboards:
Spirit of Hope Hoop House Build

and holding 16′ boards in place while they were marked, drilled, and hung:
Spirit of Hope Hoop House Build

plus lots of other mucking about, digging, holding, and securing while participating in the Spirit of Hope hoophouse build in Detroit. What you don’t get from these pictures, though, is an accurate portrayal of the weather. It was cold. It was windy. It rained a lot. It also hailed. And then occasionally the sun would peek out and give us all hope. It was a physically challenging day, but the net result will be an extended growing season for the community garden allied with the kind folks at Spirit of Hope.

After delivering my carpoolers home, I went straight for the tub with a glass of bourbon, both very necessary to soothe and warm my sore muscles. So you can see how getting dinner on the table, much less a home-cooked dinner, much less one that had to be rolled out, was kind of a miracle.

The second miracle? How fantastic these pizzas tasted!

0508 This Pizza is a Miracle
Asparagus, prosciutto, and goat cheese

0508 This Pizza is a Miracle
Roasted red pepper, shallot, asparagus, and goat cheese

I had picked up a frozen ball of pizza dough at Plum earlier in the week, so tonight I split it in half, rolled it out, and pre-baked it at 450 for about 10 minutes.  I was surprised by how much the dough puffed up – we tend to like a thinner crust, but no matter how hard I tried, I couldn’t get it any thinner than this.  Add the toppings, toss the pizza back in the oven for a few minutes, and dinner was on the table.

Shane fancied his up with balsamic crema and olive oil, while I didn’t even wait to sit down to start eating.  So good!  I’ve decided that we need to keep pizza dough in the freezer at all times if it means that a dinner like this can be made in a pinch.

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