It's good to have a plan...

most of the time, but then again spontaneity seems so organic. This evenings dinner had very little planning. We had dough in the refrigerator as well as various cheeses and a will to eat. The result was four variations of pizza. The pies began the same. They were rolled out with corn meal, (I prefer it to flour, it gives a much better crunch) then the pies were topped with olive oil and garlic.

This is where the pies went their separate ways.

One was topped with a roasted red pepper spread, shredded mozzarella, two types of white cheddar. The second pie was topped with danish blue cheese and the remainder of the shredded cheeses. Taking great care not to wreck my creations I transferred them onto our baking stone. After about ten minutes I added some thinly sliced Coppa to half of each pie and let it cook a few minutes more.

The roasted red pepper spread was a fantastic change of pace! It lacked the acidity of the usual pizza staple, tomato sauce. I think the blue cheese pie would have been better without the addition of the salty Coppa; it would have benefited from another texture, red onion perhaps. That being said, both pies were extremely tasty!

I'm constantly looking for ways to enhance meals without missing out on the advantages of improvisation.