This is Monday’s creation: another attempt at improving on Boston Pizza’s pierogi pizza. I know I am partial but I believe mine is the superior pie. I structured this second attempt a little differently than the first. From the dough moving up, I layered the garlic cream sauce base, chili flakes, combination of cheddar and mozzarella cheeses, the thin sliced potatoes (that were soaking in chili oil for hours already), another layer of the shredded cheeses, sliced fresh mozzarella, fried pancetta cubes, and some more chili flakes somewhere in the mix…When it emerged from its 500 degree sauna, I topped it with fresh chopped green onions and it is served with drizzles of sour cream on top. The only feedback I received was that it had maybe too much cheese. What an absurd statement. Can there exist such a ludicrous notion??

Moving backwards in time, Saturday’s pizza was a crowd pleasing quad pizza: four different quadrants of tasty toppings to suit even the most discerning of seven-year olds.

Don’t ask me what went where on this frankenpizza, but I do remember that my favourite was the quad on the far right which included fresh mozzarella, ricotta cheese, red onions, proscuitto, green onions, and fresh sliced tomatoes. Here’s a shot of some of the toppings that went on:

Zoey also made a quad pizza for her and Kees to enjoy. Here is a shot of theirs. (Notice the entirely pepperoni and cheese quarter?)