Pizza and Pasta Night

 I have eaten a lot of pizza and pasta in my day. After all New Jersey is like a second Italy with the amount of Italian restaurants in our fine state. I have also made a lot of pizza and pasta dough in my day. But really had all the time in the world to do it. Not in HRI 206. Chef Ellerbe says to us make ravioli dough, make another pasta dough, make a pizza dough, and make some fresh mozzarella and if you have time make a dessert with the dough. Sure no problem. Plate up is 8:30pm. Sheila my partner for the duration of this course and I made some pesto. Lots of basil, garlic, pignole nuts and yummy olive oil. We used it on everything. Keep it simple stupid was our base. We rolled mini ravioli's and then made two pizza's one was my buffalo chicken white cheese pizza, and Sheila's was a pesto, sauteed spinach and mozzarella pizza. I had left over dough and made a white and dark chocolate sauteed granny smith apples in brown butter and sugar pizza with toasted almonds on top. And the lasagna was a serious bust considering we only had two noodles to work with, but the veggies were awfully good with that pesto.