Jacki and I stopped by American Provisions in Southie last week to pick up our gift basket for the New England Dessert Showcase. It was supposed to be a quick in and out, but since it’s physically impossible for me to walk into a specialty food store and not buy cheese, meat, other local treats, and more cheese, we decided to make a pizza.
First thing’s first–prosciutto. Enough said. American Provisions co-owner Andy was raving about the Red Gravy tomato sauce from Valicenti Organico from Hollis, NH, so we threw that in the mix. And finally, the CHZ. Burrata from Mozzarella House in Everett, MA…If I didn’t use mozzarella for 50% of my food porn posts, this would have obviously made the cut. It looks like ice cream! No, gelato. Mixed with fine art. Fine art gelato cheese? Yup.For pizza dough we went around the corner to Joseph’s Bakery, who sells a pack of 2 doughs for $2 dollars. Southie people, if you don’t know now you know. It’s great for a last minute dinner. You’re probably wondering about the awkward dough shape and random patch in the middle. We didn’t have a rolling pin, Erika just moved into her place and her kitchen is still in the works, so we used a wine bottle instead, then patched the holes after. Normal. This was the best we could do, and it actually turned out better than we thought it would. We baked it for a few minutes and added the sauce, sauteed red peppers and leeks from the farm share, and the prosciutto.
Ta da! Local, seasonal, last minute, ad hoc Southie pizza. I guess you could call it red pepper, leek, prosciutto and burrata pizza too. The moral of this story is when you use fresh high-quality ingredients, everything just falls into place. And rolling pins are overrated. The end.