It’s been awhile since we fired up the cob oven at the farm and what better time than this gorgeous Labor Day weekend. It wasn’t enough to serve pizza; I felt like I needed to “accessorize” the occasion as well. Every event benefits from flowers, so let’s start there.
The Wildflower Hunt
Rolling in the Dough
Getting the pizza base prepared was a breeze, using puffy mounds of Chris Sommers’ dough from ‘Zza Pizza. The girls, Robin, Katy and I had great fun flinging dough and flour every which way. Guests added their preferred toppings, choosing from tomato sauce, mozzarella, parmesan, prosciutto, sausage, pepperoni, mushrooms, caramelized onions, zucchini, and fresh oregano and basil.
JC manned the oven, making sure it maintained a temperature of around 700 degrees, which meant just a few minutes of cooking time.
Something on the Side
For the more diet conscious, I made the dishes I mentioned in an earlier post, Italian Gratinata di Zucchini, which I found needed a bit more time to brown under the broiler. The baking dish was left so clean it barely needed washing. 🙂 The Wine Soaked Peaches over Angel Food Cake and Ice Cream with Lime Zest was superb! I soaked the peach slices in Moscato wine, sugar and orange peel. This time of the year I repeat a couple other favorites for as long as they’re garden fresh: tomato caprese and watermelon chunks in a carved basket.
More on our Labor Day weekend in the post that follows: Making Pizza in a Cob Oven, Part 2.