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06 April 2010


It's spring break, we escaped the snow in the north to enjoy some snow in the south... weird. Anywho, who cares when it's wood-fired pizza time. This special concoction I made up all by myself. The sauce isn't really a sauce. I mixed olive oil with crushed garlic, lemon juice, salt and pepper- then brushed it on the crust. Then topped it with bacon, caramelized onions, spinach, mangoes and a sprinkling of parmesan cheese. The dough is just a basic pizza dough recipe, pulled as thin as you can get it.
Then out to the wood-fired oven...

I'm not going to lie to you- in my experience, everything cooked in a wood-fired pizza oven is delicious, don't even get me started on the desert possibilities...
Just don't walk away and burn your meal.
This pizza oven is in Escalante Utah, at the Slot Canyons Bed and Breakfast. It is my brother's creation, and is available for dinner reservations, if your in the area... and folks, it's definitely worth a trip to the area ( for lots of reasons not even related to amazing pizza).

F, 12- mastering the peel, C,5 warming his hands. The pizza cooks in minutes, you've got to stay on your toes, no slacking.

We slacked...
We stopped watching the pizza for a minute to play Row Row Row Your Boat with the peel as an oar and overcooked the crust a bit, but it was still way delicious and we polished off every drop. The mangoes weren't as sweet as I had imagined they would be- a pizza combining the right amount of sweet and salty, and the right textures is culinary genius.
We stuffed ourselves on this one and about 10 more sassy pizza combinations. Then we rounded it out with some cookie dough delights cooked in the wood-fired oven in ramekins, topped with vanilla ice cream. Dee-lightful.


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