Last night was pizza night at WCF HQ. 

The ingredients:

• 6 rounds of 00-flour dough
• homemade tomato-basil sauce
• applewood smoked slab bacon
• a local chicken/feta/artichoke sausage boiled in pilsner and then browned in the bacon’s fat; shaved brussels sprouts
• leftover kale, quinoa and cherry tomato salad
• fennel, truffle and black pepper salumi
• local cherry tomatoes
• garlic steeped in spicy Spanish olive oil with gray sea salt
• fresh local basil
• part-skim and whole millk mozzarellas
• burrata
• smoked mozzarella
• smoked Gouda
• Grana Padano parmesan and pecorino

The results:

1. The tester: a basic margherita. Sauce, 70-30 ratio of part-skim and whole milk mozz, basil and pecorino.
2. Kale, quinoa, cherry tomatoes piled high under cubes of smoked mozzarella and smoked Gouda. The mozz melted into the kale’s rippled leaves; the Gouda became soft but held its shape for a lovely contrast.
3. The Motorino ripoff homage. A white pizza brushed with garlic olive oil, covered in a layer of shaved brussels sprouts, seasoned with salt and pepper, topped with bite-size pieces of bacon, more brussels, and a mix of smoked mozz and part-skim.
4. (Not pictured) coins of chicken/feta/artichoke sausage and fresh basil hidden under a layer of mozzarella and finished with parmesan, basil and red pepper flakes.
5. White pizza brushed with a generous dose of garlic olive oil, dotted with red and yellow cherry tomatoes, baked until the tomatoes burst then dotted with a freshly-broken ball of oozy, yielding, decadent burrata and a few torn basil leaves. Always my favorite.
6. (Top left in the leftovers picture) fancy pepperoni pizza. We couldn’t even break into this one, we were so full, but it looks promising.