The whole wheat crust was made from scratch and the toppings included garlic, marinated diced tomatoes, olive oil, chopped mushrooms, roasted eggplant, thinly sliced yellow onions, thinly sliced italian salami (on my half), fresh basil, a dash of fennel, a dash of oregano, and finished with some mozzarella. It was then put into a HOT oven until browned and bubbling.
I think one of my favorite things about pizza is the texture difference between the different toppings. The chewiness of the crust, the softness of the cook vegetables, the crisp edges of cheese.
I think I’m going to have to go eat some leftovers now, I’m making myself hungry.
With the pizza we split a bottle of 2005 Chateau Moulin de Tricot. It was a very smooth Bordeaux that is drinking well right now, but would probably be even better after a few more years of aging.. However, since we have no wine cellar or wine refrigerator, these bottles need to be consumed sooner than later.