To kick off the Independence Day weekend, cornmeal olive oil dough pizzas (deep-dish and hand-rolled) with puttanesca sauce and fresh mozzarella cheese at Casa Lembo.
Pizza One, on the top, Deep dish with puttanesca sauce, spinach and fresh mozzarella.
Pizza Two, on the bottom, hand-rolled, puttanesca sauce, a touch of chorizo, gouda and fresh mozzarella.
With a nod to Three Guys From Miami whose site helped us develop this idea (Gouda – nice!)
We were at a networking event discussing, what else, pizza and the idea of Hawaiian pizza (without pineapple) and Cuban pizza (without roasted pork) were kicked around. After a little thought and pinch of Google, we came up with a two Cuban pizzas, one ‘white,’ one ‘traditional.’
White Cuban Pizza – Cilantro pesto base, sliced gouda cheese, sliced chorizo, Anaheim pepper slices, and sweet plantains and a touch of Italian cheeses (it’s Tampa Cuban, after all). “Bammed” with a bit of roasted garlic powder and ground cumin just out of the oven!
Traditional Cuban Pizza – Roasted tomato base, sliced gouda and chorizo, Anaheim pepper slices, sprinkle of Italian cheeses and sweet plantains. A little oregano and cumin coming out of the oven.
Both were excellent, though the Cold Pizza Factor (CPF) on Saturday was a little low due the plantains (IMHO). Both did re-heat very well stove top in a frying pan!
Tonight we had “Peppers 3, Sausage 2” – orange and yellow bell peppers, with a few diced jalepenos, coupled with Andouille and Italian sausage from #Aidell’s, on a fire-roasted tomato base on a #Publix five-grain Italian dough.
And, a #Boar’sHead Peppered Pepperoni Pizza on a #Publix five-grain Italian dough and the fire-roasted tomato base.
Of course, both were ‘bammed’ fresh out of the oven with #Penzey’s French Thyme and Mexican Oregano!
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