We had such a tiny group at the Cape this weekend that Shane was able to do his pizza thang. He made dough in the morning, took a nap with the babe, and then started pumping out the pies around 6:00.
My mom, always the trooper, contributed two big salads which she made while tottering around on her walker with her busted up leg. I’m not sure if “pumping out pies” or “tottering around” are real expressions, but you get what I mean.
We all crammed into the smallest room in the house, because it was all candlelit and cozy—thanks Shane—and made the chit chat while we waited for each pie to come out.
The first was a simple cheese, for the kids. We had 4 kids around this weekend, 3 of which technically eat food. One kid refused to take out his pacifier or get off the couch, and another decided he’d prefer an egg. This worked out as it left us with one pizza-eating kid and plenty of cheese pizza to get the adults started.
The next pie was a non-dairy for Jenya. Shane and I thought about this in advance and remembered that delicious potato and rosemary pie from Sullivan Street Bakery. It wasn’t the same as Sullivan’s but it was really good.
Things were kind of a blur for me after that. Sid eventually did get off the couch and dragged a stool and his guitar to the middle of the smallest room in the house, where we all were. He sang Happy Birthday at the top of his lungs repeatedly, making it difficult for us to concentrate on pizza, or have a conversation.
The pies started winding down around 10pm. At that stage the kids may or may not have been in bed, but things had quieted down enough for me to register a white pizza with arugula, ricotta & lemon, and a salami, basil and garlic cheese-less pie.
The next day, I managed to catch a glimpse of Shane’s dough recipe which I’m sharing with you here. Your guess on the instructions is as good as mine.