Cowabunga! You may remember that Alex and I used to have a little tradition of making pizza for dinner on Friday nights. Something about the winter made us averse to our little tradition, but now that the weather has warmed up, we’re back to rolling
And so we made pizza on Monday. Because, you know, Monday is the new Friday. Or not. But we were hoping to recreate a pizza we once enjoyed at Blue Mountain Brewery.
It’s got local pork sausage, apple slices, caramelized onions deglazed with balsamic vinegar, mozzerella cheese, and green onions. Not exactly like its restaurant counterpart, but definitely an appreciative nod in the right direction. Plus, using fruit in savory dishes is apparently the thing to do. And the apples worked well on this pizza, particularly to complement the sausage.
I cooked the sausage first and baked the pizza pie with the precooked sausage, apples, and cheese arranged in artful layers. I cooked the caramelized onions separately and sprinkled them on top after the pizza had baked.
Have you ever tried to recreate a meal you ate at a restaurant? Were you successful?