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Pizza!

My First Pizza


I made my first pizza today! It was fairly straightforward; the only unexpectedly awkward part was trying to evenly distribute tomato paste over the slippery surface of olive-oiled dough. Also, the suggestion to use corn meal to keep the wheat dough from sticking to the baking tray means it is suitable for people with neither wheat nor corn allergies in its current form. Toppings were tomato paste with basil and oregano, fresh mozzarella, a Welsh cheddar from last week’s Real Food Festival, grilled artichokes, and fresh wild garlic leaves donated by my considerate next-door neighbor*.

* Source of last week’s wild garlic flowers which we deep-fried with tempura batter.

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Comments

sollersuk
May. 12th, 2011 12:25 am (UTC)
Welsh cheddar to me comes over as a contradiction in terms. Cheddar Gorge is in Somerset = South West England. Welsh = a different country. No real tradition of cheddar style cheese in Wales in my experience; Caerphili is more typical, more like Cheshire - a crumbly white cheese.

(Sorry, nitpicking from my ethnic background)
perfectlyvague
May. 12th, 2011 06:49 am (UTC)
Depends whereabouts in Wales the milk came from. Lot of places in South Wales with similar soil, topography and grass to Cheddar - after all you can see Barry from the top of the gorge. I grew up in both places and I don't have a problem with it.
sollersuk
May. 12th, 2011 08:03 am (UTC)
It's only partly the milk, only insofar as it's suitable for making a hard cheese - the key to it is the process of cheddaring, which is an extra step in the cheesemaking.
heleninwales
May. 12th, 2011 02:35 pm (UTC)
I agree that Welsh Cheddar isn't totally authentic, but no less so than Canadian Cheddar or New Zealand Cheddar, both of which exist. If it's been made with the cheddaring process, then that's what must qualify it as a "cheddar" rather than its place of origin.
owlfish
May. 12th, 2011 02:52 pm (UTC)
Yes. There is a protected designation, but it's "West Country farmhouse Cheddar".