December 16–Pizza al Fresco

Mangia

Yes, winter in the age of climate disruption. Technically this was late late last fall, but with temps in the mid 70’s, it might as well have been late late spring. In this situation, the only thing to do is light up the brick oven, and eat some pizza outside.

Our pizza sauce has evolved over the years, and I will simply list the secret ingredients, soon to be secret no more. Here it goes:

Balsamic Vinegar

Garlic Paste

Italian Tomato Paste in a Tube (like the Garlic Paste)

Homemade Pesto, frozen in an ice cube tray

Home canned local Tomatoes

It is possible to screw up the sauce even with these ingredients, but it can only be accomplished with some difficulty. Go easy on the vinegar and the paste, and all’s well that eats well.

I will resist the temptation to make another bad joke about Al Fresco. I could hurt his feelings.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

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