Last Friday JT made a batch of no kneed pizza dough which we didn’t use (changed our minds for dinner), so to slow the yeast process, I suggested we cover with plastic wrap and store in the refrigerator until we are good and ready to use. Well, that was last night, and JT made an incredible pizza. The base was his onion confit (sigh, that used to be my onion confit!), then there was a generous amount of crumbled goats cheese, slivered Hungarian Salami (PC already sliced has fantastic flavour), some fresh mushrooms and topped off after it was finished baking, some tasty arugula and spinach. Wow, it was incredible. The crust was crunchy, the flavours exploded in your mouth – the onion confit, the Hungarian Salami, the earthy mushrooms, the tangy goats cheese…YUM, YUM and YUM!
We had some red cabbage and some other fresh veg, so I made an ad hoc Lee Slaw to use stuff up. Very tasty!
Photos taken with the iPhone!
Kitcheninspirations 
[…] go by without a version of this slaw surfacing (here, here, here, here, here, here and here) offering up left-overs for the entire week. Yes, we love it THAT much! I decided it would make a […]
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