During our brunch at Bottega Louie on Monday morning, I couldn't keep my eyes off their pizza station. They were just getting the freshly made dough (huge batch) out.
I always enjoy their pizza (they make in their wood-fired oven) and I actually almost ordered one for my brunch.
Then, guess what. Our waiter took a small portion of the dough from the pizza station and brought it to our table for take-out! What a nice surprise.
The dough was just enough for one pizza, so I decided to a simple Ricotta and Anchovy pizza as an appetizer for dinner. I set up a pizza making station by our Santa Maria BBQ Grill. Tomato sauce, salt & pepper, oregano, anchovy fillets, ricotta cheese by Giola Cheese (so good!), which I picked up from Cookbook in Echo Park, and avocado blood orange oil. Dough was rolled out and partially grilled first.
Then, the ingredients were assembled on the dough and cooked further on the grill with the lid on. In just a few minutes, the pizza was ready.
I drizzled some avocado blood orange oil as a finishing touch. We finished the whole pizza in a matter of couple of minutes...it was super good! The dough got the nice crisp skin and slight chewy inside. Wonderful.
Then, we cooked our main course...jerk-marinated pork chops. It was a nice warm day, so we ate in our outdoor patio.
Beautiful night.
