Toppings included fresh red bell peppers charcoaled over the cooktop flame, seeded and chopped; 6 or 7 kinds of olives, freshly cracked and chopped; freshly grated mozzarella and parmesan cheeses, and small gobs of chevre (derishuss!); sundried tomatoes; sweet, buttery roasted garlic cloves; anchovies, and parsley.
The olives and peppers were checkerboarded on one dough, while the garlic, anchovy and sundried tomatoes were layered with goat cheese on the other. Both pizzas were grilled right on my cooktop griddle, drizzled with olive oil and salted with Hawaiian black lava salt. YUM.
This is also what happens when certain friends come over on a Tuesday night:
The 2007 Karmere Barbera (far right) stole my heart. Luscious, soft fruit-forward (plum) on the tongue, and completely chewy (caramel) in the mouth. We quaffed it I'm afraid, due to the goat cheese having a whopping brie-like flavor and consistency. The 2007 Karmere Primabera (2nd from right) was also chewy and round, but more spicy (cinnamon, I think) than the Barbera. Dillian's 2008 Vino Nostro (3rd from right) was simply dee-lish-uss. Delicious! This wine is a blend of zin, syrah and barbera grapes. Plum on the nose, and more plum, and strawberry, on the tongue. The 2006 Scott Harvey Syrah was nicely peppery and ripe with blueberry, and actually started off our night. What a great night!
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