Sunday dinner (10/7): homemade pizza edition.
Option #1: pesto, mozzarella, fennel, caramelized onion, bacon
The pesto was made from leaves I gathered in my backyard basil patch. I also snipped the fennel for these pizzas from the accidental fennel jungle that grew next to our tomatoes.
Option #2: ricotta, mozzarella, oregano, garlic, mushroom, bell pepper, tomato
Minced garlic and fresh oregano were mixed into the ricotta—along with some salt and pepper—before spreading it on the dough. The bell pepper and tomatoes were fresh from our garden.
Dessert: peach-custard pie (Martha Stewart Living, June 2011)
A great and fairly simple pie one could probably make with pears or apples. I wish the peaches I used were a bit more ripe; it would’ve made the pie easier to eat.
