Clearing out the fridge ... pizza is the answer
Did this picture capture your attention?
It DID?
Good. :)
Today's post is going to be rather long and rambling and will clear out some of the odds and ends on my camera. (You've been warned.)
I try to plan my meals ahead ... but the plans often fall through.
I had planned on making chicken satay (sate) today.
It didn't happen.
A few days ago, I made naan and the next day, desperately hungry for lunch I went rooting through my fridge trying to figure out what to make that would give me immediate gratification.
Luckily, I had a small container of these bocconcini in my fridge (on a ticking countdown to turning from sweet and milky to sour and yucky), some pricey prosciutto, a jar of Prego tomato sauce ... and 2 of those naan.
Bocconcini ... a bargain at $2
The result ... a couple of these naan pizzas used up just one of those bocconcini balls and one slice of prosciutto
But, I'm never satisfied, so this afternoon, I made a batch of pizza dough ... because those bocconcini weren't getting any fresher ... and because I was too lazy to make langos. (Soon my lovelies)
Prepping prosciutto and bocconcini pizza with cubanelle peppers
Pizza ready for baking
Inside crumb of pizza
Last week's trip to the market netted me these goodies - 2 kinds of bread (a ciabatta and a loaf of pretzel bread, $1 each), 6 kinds of cheese (the gruyere and romano didn't make the cut) and 2 types of deli meat (gypsy salami and some sundried tomato and basil covered roasted turkey breast).
NOTE: I made a panini with the ciabatta, turkey breast and some muenster cause I had to use my reversible metal plate waffle maker for SOMETHING other than waffles.
Closeup on cheeses starting at noon and going clockwise - muenster (stack shows the mottled orange outside on the bottom and the inside on top of it), fuji apple slices, Bothwell chili pepper jack, triangle of thousand day gouda, medium gouda ... and gypsy salami.
I'm saving the triangular wedge of 1000 day old gouda for tomorrow's lunch with some more of today's baking.