I am sure that of the best home-cooked meals I’ve eaten in my life, the vast majority of them were consumed at or around noon on Sunday. The day of rest welcomes a meal made a slower pace and consumed with some measure of reverence. Slowing down enough to enjoy and to be aware of the activity of cooking and eating has so much to do with what makes food enjoyable, after all.
The slow part is not out of the ordinary for me. I’m a slow cook. I don’t like to rush. I like to meditate on the process a bit and I like to have most of my dirty dishes washed before the meal is served. Most importantly though, I like things all to be hot and ready serve and to eat at the same time. Yesterday’s noon meal was no fancy Sunday roast, but I hold that pizza is worthy of being the culinary high point of the week when it is made with love from scratch with the yummiest toppings you have available. It takes some time to make your own dough and to cut and saute your favorite toppings. Above, pizza dough flecked with basil and Pecorino Romano Cheese.
On the left, mushroom, green pepper, pineapple, fresh mozzarella and marble cheese (mozzarella was in short supply!). On the right, maple syrup breakfast sausage, mushroom, green pepper, mozzarella and marble jack. Tomato sauce seasoned with salt, pepper and oregano on both.
Char marks are one of the best results of grilling a pizza.
The vegetarian version was delicious. Perfect char marks, delicious toppings… Only addition needed was a coke.
Punch Neapolitan Pizza, one of our top three favorite pizza shops in our hood serves some of its pies uncut with a knife and fork. It works well for a personal size pizza with a crispy crust that is loaded with toppings. Here is Bjorn’s maple syrup breakfast sausage Sunday delight.