Pizza!

[pantryslut]

Sunday night, my household had Zachary's pizza for dinner.

Monday for lunch, the girls had a "savory galette" with spinach and feta from Guy, the nice former chef at the Grand Lake Farmer's Market who once gave me a quart of his chicken stock as a gift. Why French folks insist on their own food words for everything, I cannot say; it was a pizza and we all know it.

Tuesday for lunch they had their favorite Trader Joe's mini-pizza.

Yesterday for lunch they split half an Arizmendi leek and four-cheese pizza with me. I also had pizza for dinner last night at Boot & Shoe Service with friends.

I have pizza dough defrosting in the fridge. It might end up as dinner tonight.

Comments

[touchyphiliac.livejournal.com]

That's a lot of pizza!! Yum, except I can't eat gluten without getting horribly sick. On the plus side, since I have cut it out of my diet, I am no longer horribly sick on a daily basis with no idea why!!

Flatbread Pizza here in Paia has a gluten-free crust and, of course, I could make one at home if I weren't so lazy.

[trinker.livejournal.com]

I'm actually a fan of differentiating food terms - "Japanese pizza" and "Lebanese pizza" are abuses of the concept, as far as I'm concerned, but the latter is certainly delicious in its own right. Leek & 4 cheese sounds divine.

[pantryslut.livejournal.com]

But in this specific case, French and Italian cuisine are so closely linked, and there's that French prejudice against foreign words to consider. I suppose we could call them both "flatbreads" or something.

In that vein, I've taken to calling everything I make that doesn't have tomato sauce "not-pizza," at least in my head.

[trinker.livejournal.com]

<- is a Californian, and fond of pizzas as they are often conceived in her natal state.

Yeah, there is that insistence on linguistic purity. OTOH, pissaladiere, and why is he using "galette" ?

[pantryslut.livejournal.com]

In my limited understanding, it probably means Guy is originally from the north of France.

[trinker.livejournal.com]

Ah. Very possible. I think of galettes as more tart-like, although Google search suggests to me that it's often used for buckwheat crepes. I would not have expected a chewy substrate, regardless!