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This dough was intended to be pizza, but not grilled! But when I slide pizza #1 off my peel onto my baking steel, I got a pretty good slosh of olive oil off the pizza into the oven, which of course was at 550°F. So, after a panicky couple of minutes setting up some ad hoc ventilation, we ate that pizza (which was delicious), but then made the second one on the grill. It's a quattro formaggi, with just olive oil as the sauce. The cheeses are mozzarella di bufala, ricotta, gorgonzola, and parmigiano. I also hit it with a pretty sizable dose of ground purple peppercorns from Burlap & Barrel.
A couple of weeks ago was Arizona Cocktail Week and as part of the Artisanal Marketplace we served up a drink to the masses that we called Waiting for Watube (recipe by Micah Olson). We made a batch for sitting in the backyard this weekend. Gotta love how Montenegro and pineapple play together.
1 oz Plantation 5yr Barbados
0.5oz Hamilton Gold Jamaica
0.75oz pineapple syrup (1:1 fresh pineapple juice and sugar)
Quick shake with crushed ice and dump all into glass
4 dashes aromatic bitters (AZBL Mi Casa) floated on top
dehydrated lime wheel garnish
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