LONG OVERDUE

pizza party time at the Folk Life & Liberty Fortress?
it's been a while,
but now that sandwich week is over and out,
we can get back to what's really fresh in the woodsly goodness.
PEE EYE ZEE ZEE AYY!!

melanzane!!!
that's eggplant, bro.
yeah, that's right- it's an epic supercircle of stacked ingredients!!
f'real.
there's spinach on the bottom,
followed by a blended cooked sauce/crushed tomato hybrid.
that's expert af.
then there's fried garlic sprankles....
you know the rules.
and that's all covered in a mixture of cashew chee' shreds
AND minced daiya mozzarella, too.
that's the correct prep method for vegan chee'.
and that's a FACT.
next up, there's tomatoes,
and then some blops of homemade cashew mozz'.
yup.
that's a lot, but that's the only way to doo-doo that freaky sh!t, son.
too much is the right amount.
and i mean that from the bottom of my heart.
look:

SO CRISP AND SO SOFT AND SO GOOD.
breaded up eggplant, tho.
that's where it's AT.
a crust of my proprietary blend of flour, cornflakes, and rice crispies,
pulverized, with parsley, sage, rosemary, thyme, and basil,
as well as GPOP and black pepper and pink salt....
you need some of that in your life.
exxxtra flavor is essential.
thin slices of eggplant,
dunked in a blend of non-dairy s'milk and chia/flaxmeal  and egg replacer,.
as always the same-same...
then the breading,
the a little hard time in the hot oil-
blended veg and olive do what they do, with a flip and a drain and all the same sh!t .
i mean,
i apologize that i can't bear to detail all the process this morning,
but you get the idea, don'tcha?
i know you do.
but do not forget to add the final touch.
i'm serious.
without fresh basil, you have something excellent,
but it just ain't the same, son.
if you're lookin' to take pizza pie to eleven,
you better uprgade those jauns with the freshness for your face.
do it, and be thrilled at your intelligent designs.
-
the dough was some new-new, too-
-
* 
NEW DOUGH!
-
2 cups of king arthur flour;
2 tsp sea salt;
1 T olive oil;
1 1/2 tsp barley malt;
1 tsp sugar;
1/2 cup king arthur white whole wheat;
1/2 cup semolina;
1 1/4 cups warm water;
1 pkg fast-actin' yeast;
1 tsp bread machine yeast.....
you need to knead it until it's a firm shiny ball,
and let it rise for a while.
i had mine in the fridge from six a.m until 5 p.m.,
and that was just right to stretch it
and let it do a little something while i made the eggplant.
i'll tel you what, neighbors-
eggplant is a process, but it pays off i the end.
and my pizza scene was vastly improved by the short absence of it in my life.
that's no joke.
-
my friend dylan shared the experience,
and that helped me eat more responsibly.
half a giant pizza is smarter, even if it IS less.
that's okay.
friendship is important, too;
never quiet, never soft.....