Last Sunday we headed out of the city with some friends to do some apple picking and wine tasting at an apple orchard and vineyard, and afterwards we went to Marc’s parents house to make pizzas. I don’t think I’ve ever mentioned this, but Marc’s parents have a wood burning oven in their backyard. It’s pretty much the coolest thing ever and they make incredible pizzas in there, on the regular. We’ve tried our fair share of pizza in the Twin Cities and I’m not kidding you – the crust they make cannot be beat. We love it so much we even had our rehearsal dinner in their backyard with pizzas for dinner!
My inlaws also have the pizza making toppings down too, with combinations ranging from mushrooms and truffle, pear and blue cheese, to Italian sausage and red sauce. This time, however, we were in charge of the toppings.
With a group of friends who love food, our first shot at bringing the toppings was a huge success. We had roasted peppers, onions, and corn, beets, caramelized onions, heirloom tomatoes, and fresh sausage and cave-aged she eps’ cheese from the farmers market. Oh, and truffle oil. You cannot go wrong with truffle oil on pizza.
Since making a smoky squash and red pepper soup recently (from this lovely lady’s cookbook), I’ve been obsessed with the concept of ‘smoky’ squash, and with inspiration from another pizza outing earlier in the week, I decided to try a new combination of squash and eggplant for pizza toppings. The squash gets it’s smoky flavor from chiles en adobo sauce, which also give it a good kick. I broiled the eggplant before putting it on the pizza to make sure they were soft, and threw on some raw kale which got nice and crispy in the hot wood burning oven. If you’re looking for a fun new fall-ish pizza to try – give this a shot! It was one of my favorites.
And with that, I’ll leave you with more pictures of our pizza making fall evening.