The last couple days here in town have been sweltering. I know, I know, it's nothing compared to Texas or OK or India or anywhere else where the heat melts thermometers.
But for the PNW? It was HOT. We beat heat records for the day - and easily, too. Mega hot.
So cooking was NOT on the list of things I wanted to do - with a 400sq ft house, cooking heats every part of the house up, and this house is very very stubborn about cooling down. There's zero air movement most of the time.
In order to have something other than cereal, sandwiches or salads yet again, we ordered pizza in one night.
Pepperoni and Green Olive from Pagliacci Pizza. Ok, so it's really only a pepperoni pizza to which we added lots of oregano and sliced green olives. Why doesn't anyone [who makes good pizza] in Seattle carry green olives for their pizzas?! It's all over the place in the Midwest - I fondly recall the "Georgian Deep Dish" pizza with pepperoni, green olives, and a garlic-y crust at the Cottage Inn, located in Ann Arbor, MI. Or the thin crust pep & green at Vivio's in Indian River, MI. Or even a Chicago style, with green olives, at Gino's East in Chicago.
Pagliacci comes close to those memories ... on a good night it has an excellent crust well-cooked but not too crispy, a good ratio of cheese to sauce (I am NOT a fan of extra cheese on pizza), and a nice distribution of peps so that adding sliced green olives just adds that little extra zing.
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