Sourdough discard crust, red sauce, fresh basil and cherry tomatoes from my container garden, fresh mozzarella and shredded “pizza cheese”, pepperoni, onions and yellow bell pepper because that’s what I had on hand.
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I made 3 Detroit-style pies: one with salami, mushrooms, and olives; one with pepperoni, mushroom, olives; and a vegetarian with zucchini, onions, mushrooms, sweet peppers, and olives.
Pepperoni on the left, vegetarian on the right. The salami one didn’t last long enough to take a picture. I’m surprised I wasn’t treating 3rd-degree mouth burns.
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I am one of those people that believes that Pizza is a perfect food. Especially when served with Beer!
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Aw man, everyone’s pizzas look amazing! We ate pizza twice this weekend, which is quite a departure from our normal diet (I had some red snapper thawed and ready, but that got delayed to Monday’s dinner). Didn’t make any of it from scratch, but I was thinking of my fellow mutant foodies while I ate it 
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Great pizzas, Foodie Mutants!
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Those pies look amazing! I like your style! It’s almost like a hybrid between Detroit and California-style: baked in a deep pan, thick crust with cheese running over the side, but with herbs and non-traditional toppings. Very nice.
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To you 
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Making some InstantPot Beef Stroganoff. Tomorrow (Canada Day) is going to be honey garlic Teriyaki chicken.
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Last night I did the impossible-I put too much garlic into the sautéed spinach. Luckily we had leftover mashed potatoes, because I was able to make spinach and potato croquettes. I even salvaged an old ear of cooked corn and added those kernels to the mix. If I had added the ham I considered adding and made a sauce that would have been dinner. Instead I put a beautiful, massive porterhouse steak on the grill and the croquettes were our side dish.
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No, seriously, my personal max ratio of sautéed garlic to sautéed spinach is 100:0. There are nice ratios between 1:3 and that, but no max.
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I was full, but now I’m hungry. Wow.
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This was the full “beam-me-back-to-the-1970’s-meat-and-three-veg-winter-meal”, with corned beef and roasted fennel. First time I’ve made corned beef in years, and although it went really well with horseradish, next time I’m going to try serving it with salsa verde.
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The best thing about the Stroganoff is that the recipe makes enough that I am stuffed to the gills and still have about four meals worth in the freezer if I get called into the office.
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Last night I made me-caught yelloweye rockfish (fancy!) with tater tots (less fancy). At least we had a side salad to round things out a little bit. It’s been a weird week already.
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Preparing carne asada dry seasoning on pork shoulder for a slow cook on a gas grill. Will stick a ’Meater’ wireless thermometer in.
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