When the Moon Hits Your Eye Like A Big Pizza Pie, That’s Amore! (Part 2)

This past weekend, I met up with a friend and her boyfriend at Grand Central Bakery in the Sellwood area of Southeast Portland. Although we ate at Grand Central Bakery for lunch, I fully intent to revisit this cozy, neighborhood establishment for a morning pasty and daily Cup-of-Joe. Besides being totally smitten by a delicious sandwich, I was also ecstatic to discover that Grand Central Bakery has a “U-Bake Menu.” This means that they sell “U-Bake” pie, pizza, puff pastry, and cookie doughs. Don’t get me wrong, I love making dough from scratch; however, sometimes it is just too time consuming.

With the “U-Bake” menu staring me in the face and tempting me greatly, I decided that the $2.95 purchase of pizza dough was definitely worth the price and would save me tremendous time. For a Sunday dinner with the generous help of Grand Central Bakery, I decided to make: Cheese Pizza with Feta, Sundried Tomatoes, and Pesto and Cheese Pizza with Carmelized Onions and Prosciutto.

Step 1: Chop Garlic and Prepare Olive Oil Base;
Chop Prosciutto and Sundried Tomatoes;
Caramelize Onions; Add Olive Oil Base to
One Half and Tomato Sauce to Other Half

Step 2: Place Mozzarella Over Top; Spread
Pesto, Feta, and Sundried Tomatoes Over
One Half; Spread Prosciutto and Caramelized
Onions Over the Other Half

Step 3: Bake, Cut, Serve!

Every now and then, I have enjoyed making a pizza on a Sunday afternoon. I’m glad that I improvised for this pizza as compared to a previous post (as seen here). I still have much room to improve including getting the temperature just right and the amount of ingredients used. But, that is part of the fun with experimenting!


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