Not antipasto, Auntie Pizza. Complaints about too much cheese were registered the last time I made a foo-foo Marchetia-style pizza, so this time around I remedied the problem.
I also replaced the mushrooms with olives and tossed a few onions on half the pizza. Turns out Auntie doesn’t like mushrooms either. That may create some issues in the near future, as mushrooms are a staple around here.
Leftover pulled pork from the other day also ended up on a pizza (as intended). First was the signature pulled pork, pineapple, and cashews on TJ’s herb crust with mozzarella and Big Butz Hot BBQ Sauce. Delicious, as usual.
The third pizza was all the excess bits and pieces left over from the first two. Except for the pineapple. There is something about certain food combinations that just doesn’t sit well with me. Olives and pineapples would be one of those combinations.
Other than being a bit light in the meat area (I may have gone a bit overboard on the pulled pork pizza), this was a very tasty combination. The final ingredient list was pulled pork, onions, mozzarella cheese, olives, fresh basil, crushed cashews, and Big Butz Hot BBQ Sauce on a TJ’s herb crust. A little bit of everything, and a lot of flavor. I might just have to make this pizza again, but on purpose next time around.
Amazing what you can come up with when your choices are limited but your imagination runs wild…