This is the first of two pizzas we enjoyed yesterday. I topped my regular pizza dough with tomato puree, thin slices of something called pavé au poivre vert (a cured pork sausage made with green peppercorns), raclette cheese (a Swiss cheese made for melting, popular this time of year in France), and a sprinkling of our home-grown dried oregano.
Not quite round, but delicious nonetheless.
I made the second pizza mostly the same way, but used slices of cured beef in place of the pork. And I added a few black olives.We drank a delicious local nouveau red, made just across the river. Ken's going out this morning to see if he can get some more.
Your pizzas always look and sound so good.
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