fenchurch | Making Pizza (Reply)

One of the hardest things about dropping cow's milk from my diet has been the lack of pizza. We did finally realize we could order Papa Murphy's and have the pizzas made with half no cheese... and then I'd add my own goat milk or sheep milk cheese before we baked it. Then, even better, we found a gourmet take-n-bake chain... but until very recently the closest location was on Mercer Island (not exactly a quick trip).

And yeah, I know... I could just make my own, but even with take-n-bake, it doesn't stop me from missing just being able to pick up the phone, order pizza and have it delivered to my doorstep. Plus, I really miss some of my favorite specialty pizzas from a particular local pizza chain. Tonight, I decided to have a go at making it myself.

Fen's version of Pagliacci's Pear Primo

For anyone who may be curious... I brushed the dough with a bit of olive oil and sprinkled it with a very little bit of Penzey's Italian Blend, then I layered on thinly sliced pears, red onion, mushrooms and toasted chopped pecans. After that went some shredded goat's milk mozzarella and then I crumbled Chevre in Blue on top of that. It turned out REALLY well... although next time, if I can find it for a decent price, I'll probably go with my first instinct and use Roquefort (a sheep's milk cheese) instead of the Chevre in Blue.