the adding to dough of cheese and tomatoes

Yesterday made up for all the crappy stuff that’s happened in the last couple of weeks (including - but not limited to - the top coat on my coral-coloured, venetian-plaster peeling right of my walls - I WARN YOU ALL EXPLICITLY: NEVER EVER BUY DEBBIE TRAVIS PRODUCTS THEY ARE CRAP).

But then I was in the grocery store and they had ripe tomatoes. That is all it requires for me to be happy. Jewel bright, yielding, soft, fragrant tomatoes fresh from a local hothouse. Not just red ones - no, orange and yellow too. So we celebrated with the adding to dough of cheese and tomatoes: Pizza!

I’m not going even going to bother with a real recipe, because it was too easy to make:

We marinated the sliced tomatoes in flavored oil (garlic and chili) with a generous sprinkling of oregano, basil and salt. Then we spread out (store-bought) pizza dough on a cornmeal covered pizza stone, brushed it with a little more oil, piled on the tomatoes and shredded mozza and baked it at 400 for 20 minutes. Perfection!

After a long Sunday filled with hanging laundry on the line and digging and planting (the garden is officially dug in by the way) we relaxed on our deck and watched the stars begin to twinkle, and the CN tower begin it’s LED rainbow show, accompanied by our little pizza margherita and two cold glasses of limoncello and soda.

Meanwhile, all three kitties gathered by the window and stared at us, jealously. I don’t blame them.