Brixx Pizza

I like pizza. I don't love pizza.
After a slice or 2 I get tired of the same flavor and want something different, but alas, my entire pizza is the same now-monotonous flavor.
So Friday night when my Mother mentioned getting pizza at Brixx's right around the corner from her house I was hesitant, but it was close, I was hungry, and it was getting late.
I thought we'd have to agree on the pizza toppings and I was prepared to acquiesce to more veggies and less meat than I would care for. Imagine my delight when I discovered that the wood fired pizzas at Brixx were 10 inches and made for personal comsumption!
I ordered this one:

Prosciutto
prosciutto and pancetta with whole milk mozzarella cheese topped with fresh arugula and white truffle oil [on a traditional crust lightly brushed with olive oil]

Topped with some freshly grated parmesan, talk about crispy, chewy, fresh, light, salty, peppery perfection!
I ate the whole thing.
After finding a buy-one-get-one-free coupon, Sarah [my Mother] asked me if I wanted to go back a mere five days later. I said sure. I ordered the same pizza. This time it was even better as it came mounded with the spicy arugula dressed with the rich earthy truffle oil to the point I had to fold my slices to keep the cool, crisp goodness on the pizza.
I ate the whole thing, again.

This one might be worth trying to copy at home.

What My Mother Made For Lunch

This is what my Mother made for lunch today and it was yummy. We accompanied it with a nice Candoni Prosecco and used fresh peaches from the farmer's market. Dee-lish!

Thai & Nectarine Salad

Time start to finish: 40 minutes
Recipe makes 4 servings.

1/4 cup reduced sodium chicken broth
3 tbls. reduced sodium soy sauce
2 tbls. hoisin
1 tbl. olive oil
2 tsps. sesame oil
3 cloves garlic...minced
1 & 1/2 tsp. fresh grated ginger
1 tsp. cracked black pepper
4 oz. angel hair...cooked & drained
2 cups sliced, cooked chicken
3 medium nectarines or peeled peaches...pitted and sliced
2 cups baby greens
2 green onions...finely sliced

The dressing: In a screw-top bottle combine broth, soy, hoisin, oils [2], garlic, ginger, red pepper, and blk. pepper. Cover. Shake well and set aside.

In a large bowl toss pasta with 3 tbls. of dressing. Divide pasta among 4 dinner plates. Top with mixed greens then chicken, fruit, and green onions. Drizzle with remaining dressing.

My take:
Don't even think of measuring out that 1/2 tsp of ginger. Jeese.

I think a little more sesame oil would have been good, so proportion out your 2 oils according to taste.

My Mother used Louisiana Hot Sauce instead of the crushed red pepper. I say use both.

I think this dish would be great for a Girl's Night or a picnic layered in individual containers [clear pint/quart take-outs or glass jars] and served with chop sticks.

I also think a more substantial/authentic noodle would be better. My Mother just used thin spaghetti which was good, but maybe a rice noodle or lo mien would be nice.