Pizza for dinner is a regular occurrence around here. I make a batch of dough and split it, creating two slightly thin crusts. One becomes something more standard for whatever kids are around for dinner and one gets to be some version of clean out the fridge pizza, using up whatever I have on hand.
Lately, that means what Edie dubbed “fabulous pizza” when she about 3 or 4. The rest of the world may know it as Pizza Margherita, but in this house, pizza made with tomatoes, basil and fresh mozzarella is fabulous pizza.
My most recent pizza experiment that turned out surprisingly well used tomatillo salsa for sauce, monterey jack cheese, arugula, jalapenos and Caromont Farm fresh chevre. The tomatillos, arugula and jalapenos all came from the garden, as did the tomatoes and basil on the fabulous pizza. It was one of those dishes that is better than the sum of its parts. The mildness of the jack cheese was a nice counterpoint that tied together the creamy- savory-with a bit of a bite thing going on.