I finally had a chance to get to the Amish Market the other day to buy some meat. Â On the counter by the register, I spied some round focaccia bread that looked awesome so I grabbed it. Home baked pizza is a favorite of mine, but since we haven’t yet ventured into making our own dough, I’m always looking for yummy alternatives.
I was not disappointed.
Cooked at 425* for ~11 minutes on a pizza stone was just about perfect to make this a crispy yet chewy crust. Â Had I a bit more patience and let the oven heat up for another 10-15 minutes (allowing the stone to get better heated), it might have turned out even better since it was a tiny bit soggy in the middle.
We spread a bit of Olive Oil on the crust and minced up some garlic which went on top of the oil. Â Then added some pizza sauce, onion, roasted red pepper and some cooked up Cudighi sausage from the UP. Â About 4 times a year, a local fire department near Sands TWP, MI converges in a school gymnasium to make and sell handmade cudighi. Â My dad always stocks extra for us and so we usually have it in our freezer. Â It is – by far – my favorite sausage for pizza (and spaghetti, and lasagna and …. ).
The end result was fantastic. Â We were half way through an episode of Star Trek TNG when we decided to make the pizza, and it was gone before the second half of the episode was over. Â Crazy Yum.
Saturday Night Cuidghi Pizza
Crust – Foccocia from the Amish Market
Sauce – Meijer Organic Pizza Sauce
Cheese – Meijer Brand Mozerella
Toppings – Onion, Roasted Red Peppers (from jar), Cudighi
In the fall and winter, I love to drink hard apple cider, and had just picked up a 6 pack of Woodchuck Limited Release from Fall.
When I first took a drink of this, I didn’t think I was going to like it. Â And then I realized I was tasting cloves – as you’d find in mulled cider. Â By the time I’d finished this bottle, I was in love. Â I will definitely have to get some more of this before its gone for the year.
