Pizza Night

Had a great time last night making pizza dinner for family. Nine pies came out of the oven to feed fifteen people – I don’t ever remember feeding a larger, hungrier, or more appreciative crowd. Very satisfying.

For those that haven’t dined on pizza at Rancho Soñador, it’s the specialty of the house. Ultra thin crust rolled out from freshly-made dough. Assembled with fresh, flavorful, high-quality toppings. Cooked to crispy perfection on a pizza stone in a process taught to me by an Italian gourmet chef. We enjoyed pepperoni pizza, Thai chicken pizza, sausage pizza, BBQ chicken pizza, and a dessert pizza made with butter, honey, sliced apples, cinnamon, powdered sugar, and vanilla bean ice cream that has to be experienced to be appreciated. (Sorry, but don't try this at home – I have neglected to mention a secret ingredient because some tricks need to remain up my sleeve.)

There was more than one comment that I was working too hard, particularly considering that I couldn’t enjoy the pizzas myself. Ah, but that overlooks the unparalleled gratification that comes with providing for loved ones. But there was another reason why an evening of labor-intensive pizza making was in order. It was important to prove to family that I am still capable of more than just plugging up MRI machines and startling radiologists. After all, if I’m to lead a charge up a mountain I’d better be able to bake a pizza pie or two . . .