Road Pie
We have owned “The Bus” for over a decade, and while we still have not used it for the reason it was intended (an awesome Western States loop tour through every state west of the Mississippi), we have spent a fair amount of time living in her, mostly in Texas. In all that time, we had not tried creating a homemade pizza in her minuscule kitchen.
Back home in Emerald City, our normal routine is to create our version of pizza two or three times a month, usually with a multigrain sourdough crust and plenty of homegrown ingredients. We enjoy working together to create simple, beautiful pies, with crispy, chewy crusts, sweet, spicy sauce, and a few awesome ingredients, topped with just the right amount of cheese.
“Life is great. Cheese makes it better” – Avery Aames
When we get it right, it pairs well with a broad selection of beer and wine, bringing us joy and satisfaction. Cooking has become a favorite endeavor in our lives. We love nothing more than to create beautiful meals from whole foods filled with the vital nutrition that our bodies long for. And when it’s fun, all the better, so making pizzas has become a tradition for our weekends.
We’re finally in the planning stages for our “Western States Tour,” so we thought on our excursion to Texas to watch some football, we’d stretch our cooking creativity to see what’s possible in the bus’s micro-kitchen. We brought a jar of sourdough starter and a few pounds of various flours. Pizza crusts and cookies were a few things on the cooking agenda.
“A balanced diet is having a cookie in each hand.” ~ Barbara Johnson
Back at the cottage, we have three ovens, a grain mill, half a dozen different wheat and grain berries, and a big KitchenAid stand mixer. In the bus, there’s a small convection oven and very little space to play with flour and dough. So it was a challenge, but we managed a fine pizza and a couple dozen amazing white chocolate chip macadamia nut cookies. I think we’re ready for the tour.
