After a bit of local investigation courtesy of Dee’s local off licence –
The squiff factor of Monday Night Red Wine (1) is much higher than (3) Friday Night Margaritas.

Today Singular Scene is taking a short foray into food blogging… not to be compared of course to Clothilde’s gorgeous site Chocolate and Zucchini but to celebrate the leftovers I am having for lunch, made by my own fair hands… and wickedly good.
Simpson Desert Pizza
Ingredients
Garlic and herb seasoned pizza base (or toally plain would work fine too)
Butter Chicken (makhani) Curry Paste (Not simmer sauce… the curry paste – tandoori paste works well too)
One whole onion
Boneless Chicken pieces (2 single breast fillets or 4 thighs – depends on how much pizza base you have to cover)
Grape or cherry tomatoes, halved
Grated Mozzarella
Natural Yoghurt
Fresh Coriander leaves (cilantro)
Ok, clearly at this point you can see that cooking isn’t a precise science in deeleea’s world… no measurements or volumes… sorry… It’ all just depends on the pizza base… smaller base… less topping…
The Method goes something like this
Slice and fry the onions… use low heat so they caramelise rather than burn…
Cook the chicken (if it is still raw) until it is about 75-80% done.
Spread the base with the curry paste.
Layer over that the onions,chicken and tomatoes and sprinkle lightly (very light…) with the mozzarella.
Cook in a medium-hot oven until the cheese is melted and the base is cooked and a bit crispy on the bottom. (about 20 mins at 180degC)
Serve dotted with yoghurt and fresh coriander.
Serve hot or cold!!
BTW the Simpson Desert is somewhere in Australia and the pizza is called that because I first ate it at a gourmet Pizza restaurant and it’s the name they referred to it by.
(Mine tastes better *grin*)

Today was “Annual Carnival” to celebrate the funds raised for our annual building fund. As an honoured staff member it was my privelege to make pizza.

No, not make a pizza.

Make pizza

One Thousand Single Serve Pizzas.

Count them 1,2,3,4……………1000

Yep, that many.

Actually I didn’t make them. They came premade and in their little ‘authentic’ pizza trays and I stood at one end of a conveyor belt catching them, cutting them and closing their box around them while the next person in the chain gang labelled them according to their toppings and farmed them off out the door to the waiting crowds.

This process took from 9.30-2.30.

My feet are sore.