Pepperoni made only with our own family harvested venison, spices and nothing else is a new flavor extravaganza for me to experiment with while making pizza for family gatherings.
For this version, I used three cheeses (fresh mozzarella, fontina and parmesan), artichoke hearts, red bell pepper, sun-dried tomatoes, onions and black olives, along with my own tomato sauce made from tomatoes my brother shared with me from his bumper crop last summer and herbs from my garden. I topped it with a sprinkle of extra pepper flakes for a little extra punch.
Add a crisp, green salad and a glass of pino noir...
...and you have the makings for a family feast.
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