Sunday, August 27, 2006

Pizza Perfect

It's a yoga plus tradition that we welcome the guests with pizza and fruit punch on the terrace at 3pm. And today was my first time on the pizza shift this season.

Richard was lead cook, and, in my opinion, did a superb job on the dough and all the muscle work on the pizza - kneading the dough (twice!) and then rolling out all the bases so they were deliciously thin and crispy.

He also made garlic oil and herb oil (with rosemary) to drizzle on top.

We used chopped tomatos as a base, toppings of stir-fried beet greens, thinly sliced onions,red bell pepper/capsicum and courgettes peeled into thin strips, olives, feta or cheddar cheese.

I also made one pizza with a beetroot puree, mixed with herb oil containing rosemary for a magenta/purple pizza, with courgettes, feta, finely chopped red capsicums. Mmm, beetroot puree is something I'm going to explore more.

Maybe because the pizzas were so good, or because we have a good number of men among the guests (and the chaps eat more!), the oven was struggling to keep up with demand. And the coleslaw (grated white cabbage, carrot and hand-made mayonnaise with pumpkin seeds to garnish) disappeared quickly, as did the lettuce.

All in all I really enjoyed the shift, my first with Richard.

We have some lovely new guests too (who have been here before), so I'm really looking forward to this session.

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