A bonus of having weekend guests was the energy and inspiration to put together a two-pie version of barbecue chicken pan pizza. Prepping the dough for its long slow rise before they arrived Saturday, it was keenly mature just when I needed it to be by Sunday afternoon. Once it settled into a slow spreading in the cast iron skillet (for one) and the 9-inch cake pan (for the other), I finished those yeasted bases with barbecue sauce, cheddar cheese, prepped barbecue chicken thighs, slices of sweet onion, a shake of bacon pieces, and mozzarella. Some salad with creamy Caesar dressing was the lead-in but oooh child those pizza slabs were dandy!
That Sunday morning began with manageable light breezes to stave off the reality of summer settling on us, with it 76°F at 6:45 am when Sumner and I arose to start our day. Coffee on the driveway was intermittently reasonable as long as the citronella incense was burning. There was a brief sighting of a young hawk, perching briefly on a high limb before dashing off, which is among my outdoor pleasures. It’s been so wet that I’ve not bothered to put the irrigation system onto a schedule; a manual activation of key zones before the sun rose too high seemed the right call to make.
Among the in-fridge snackables I wanted to have at the ready for the guys was a fresh batch of pimento cheese, available when the snacky urges overtook any of us. Always good but always just a touch different each time I make it, this recipe is a dependable staple in the appetizer category here.
Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 26 April 2021]
"South Carolina-Style Pimento Cheese." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese.
No comments:
Post a Comment