Saturday, August 27, 2011

Lunch Box Chronicles: Day One-Hundred Thirty-Nine (Spelt Pizza So Good: It Must Be Censored)

Here are two incredible recipes for Spelt Right Pizza - split in half made on one special dough.  

One half was made with the tomato meat sauce recipe provided in Lunch Box Chronicles: Day One-Hunderd Thirty-Eight and topped with fresh mozzarella balls and shredded mozzarella/provolone mix.

The other half was adorned with fresh basil and fresh tomatoes from our neighbor and friends, Kendra (of Whimsy fame) and Will's phenomenal sprawling garden, plus garlic, extra virgin olive oil, and fresh mozzarella balls.

This stuff was so crazy good that Will, also known as Billy Sweet the Chimney Sweep, described the pleasure of eating it in a term that must be censored from this blog.

But, I totally get it.  Sometimes, really good food, especially that made with your own hands (the pizza dough), and grown with your sweat (the veggies), and created by your own soul (the pizza), engenders such a sense of euphoria that the rest of the world melts away, and just for a moment, you are one with that culinary pleasure.

Quick Recipe - Thaw and Rise Spelt Right Pizza, Pre-heat oven to 450.  Lightly oil pan with EVOO.  Gently stretch dough on to stainless steel baking pan.  Top half with meat sauce and mozzarella.  Top other half with olive oil infused with crushed garlic and sea salt, sliced fresh mozzarella, slice fresh tomatoes, and cut leaves of fresh basil.  Bake until crust is crispy.

Eat slowly and enjoy every passing moment.

1 comment:

  1. It was sooo good. The soulful spelt pizza - yum!

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