outdoor cooking – Afterwards

I recently bought an Ooni pizza oven, which you can read about here. When I did the post it was suggested that I add a subject to the blog of the pizzas I do, so here you go. This, is that…

Still going to work through the format but lets do it this way:

Base – Shop bought Pizza Express ready rolled. Pretty good and nice and thin. Makes a big one you can share too so great for when you have guests – which we did.

Sauce – I made my own marinara with tomatoes, garlic, olive oil, oregano and salt and pepper.

Toppings – Pastrami and Roquefort cheese

Cheese – Roquefort and Mozarella

Verdict – It works. Really works. Roquefort is a blue cheese, so salty and strong, and the sweet sauce balanced it up nicely. Base was super crispy, so it was just one of those pizzas where you want to keep shovelling it in because it just tastes and feels great in your mouth. And cutting back on the mozarella meant it wasn’t too oily or dripping with cheese, so I felt like I was almost having diet pizza – which meant I could eat twice as much!

This is another I did – BBQ chicken with red onion and peppers

Youngest child and sister eatign some of the rosemary and garlic focaccia I did too, and her family and the reset of mine were about too…

It pass the morning after test? What’s that, I hear you ask.

When it comes to pizza a good test is just what it tastes like the next morning, cold, with mayo or salad cream. Well, it was really good. The saltiness and the vinegar of the salad cream were a perfect blend and the pastrami was still rather good cold.

All in all, a top pizza and one I shall make again- though next time I will add sun dried tomatoes too to balance out how strong the Roquefort is…

I recently bought an Ooni pizza oven, which you can read about here. When I did the post it was suggested that I add a subject to the blog of the pizzas I do, so here you go. This, is that…

Still going to work through the format but lets do it this way:

Base – 75p LIDL base, average at best but carries a heavy load if you so choose, not too thick, an ok crust and handy when you forget to make dough, or are in a hurry and don’t have 26 hours to spare to prep a proper full on epic dough.

Sauce – Green pesto

Toppings – chicken, Anchovy wrapped capers

Cheese – Feta and a little Mozzarella

Verdict – Bloody hell, that was as dry as a post menopausal, cat loving, God fearing, lube lacking, bake sale supporting, kids-these-days hating old maid. If I’d topped it with talcum powder and old sponges it would have been more moist. Next time there’s a flood Ill whip up a batch and they’ll happily serve if we run short of sandbags. I’m surprised sand didn’t spill out of it when I sliced it up.

Ok, so I’m not saying it wasn’t edible, it was, I had coleslaw and salad with it so I was able to get it down, and I think it needed the sweet peppers I could not find. They would have lubricated it quite nicely I imagine.

So no, on balance I wont make it again…I liked the pesto and chicken and feta individually, and will put anchovy on anything, but together it needs reworking. Plus it was a tad anaemic looking too. It was hard to tell the difference before and after really.

Did it pass the morning after test? What’s that, I hear you ask.

When it comes to pizza a good test is just what it tastes like the next morning, cold, with mayo or salad cream. Turns out that it was actually much much better the next day. After a little moisture had crept into the crust and the salad cream had made the chicken less cardboardy it was a far more pleasant snack.

So there we go, pizza review number 1. Stay away from the Old Maid!

Tag: outdoor cooking

Pizza Review #2 – Salty Goodness

Pizza Review #1 – The Old Maid