Sour Cherry Pie & Pizza

Lawd a'mercy was tonight's pizza sublime. It hit every spot that needed hitting. T was working late, so I changed his side up for him a bit; you know, variety being the spice and such. I hand-painted the rolled out crust with a thin film of olive oil and sprinkled on just a bit of crushed red pepper flakes and some basil leaves. Half the pie I dressed with mandolined pattypan squash ribbons, mozzarella di bufala, dollops of ricotta, weensy dollops of pesto and some Sungolds from the yard. The remaining crust was gussied with thinly sliced heirloom tomatoes, grilled artichoke hearts, the aforementioned mozzarella and some coarsely grated smoked Piedmont, a local sheep's milk cheese that sings. Both sides were equally satisfying, and I managed to squirrel away the last piece for lunch tomorrow.

While we ate, a sour cherry pie for two cooked in the oven. I'm not a huge fan of regular cherry pies as they're so darn sweet (same for most blueberry pies; gack!), but sour cherry pie? Well, that's just magic.

Yes, I ran out of crust hence the lazy lattice. There's a story behind that and I'll share it with you tomorrow.