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お盆休み中の試み☆Mamma流PIZZA!?

7月末から8月にかけて、たくさんのお客様にいらしていただき、本当に感謝の気持ちでいっぱいです。

いつもいつもありがとうございます(^-^)

 

さすがに8月もこの時期になるとお店でもゆっくりな時間が流れており、先日はお客様と旦那の勧めで、なんとこの私がピザを作ってみることに!

 

「え~~~~~?!それ乗せるの~~~~~?」

 

「それはないでしょ~~。」

 

などど、お客様や旦那に言われながら、私が初めて作ったピザがこちら。。

 

フレッシュトマトとアンチョビのピザ@Mamma風こってりVer.♪

 

pizza.jpg

 

ピザ生地をのばすところから自分でやってみたのですが、毎日何枚も作っているところを見ているとはいえ、見ているようで見ていないというか、実際にやってみると本当に難しいです。

 

お店のメニューの焼きピザの中でも人気のあるフレッシュトマトとアンチョビのピザをベースに考えて作ってみました。

 

トッピングは・・

・ガーリックオイル&塩

・フレッシュトマト

・アンチョビ(通常の倍量)

・モッツァレラチーズ(通常よりちょっと贅沢め)

・パルミジャーノ

・ガーリックスライス

・マヨネーズソース

 

こってり派の私としては、ここにベーコンも乗せたいところでしたが、明らかにToo much!! だし、お肉とお魚が混在しちゃうので断念。。

 

お客様から一番反論があったのは、マヨネーズソース・・

 

「マヨネーズなんて、○○ピザとか宅配ピザ屋さんになっちゃうじゃん!!」

 

・・・。

だってこってりピザが食べたかったんだもん。。

飲兵衛の私としては、こってり味しっかり、ガーリックもしっかりきかせてつまみ風なピザをイメージしていたんだけれど、批判続出。。

 

でも、実際に焼いて試食してみると、お客様もおいしいとおっしゃってくださり一安心。

私的にはもっとガーリックがきいていて、塩気があってもよかったかな~ってくらいでしたが、濃い味好きの私だけの意見なので封印。。

 

初めてのピザ作り、なんとか成功でした♪

 

 

 

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 OH!NO! BUONO!
(オーノ・ブォーノ)

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神山ビル1F

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