I'm making pizza for tonight's community night, which we call "haustus" (derived from the Latin word "to be be filled or satisfied"). We'll have beer, soft drinks, popcorn and other snacks, including some of Br. Luke's homemade salsa, plus whatever pizzas I make. I know I'll be making Four Cheese Tomato Top pizza with some of the last of Fr. Ron's heirloom tomatoes. A basic medium-thick crust is the first layer, and that's topped with a blend of asiago, romano, ricotta and mozzarella cheeses mixed well with chopped fresh herbs and one beaten egg. And here's a tip: don't use the cheaper Kraft or store-brand cheese blends---they're much too bland---but go ahead and spring for the BelGioso or Sargento Italian cheese blends, or even the imported if you're really flush. There's a world of difference. The last layer is made up of slices of garden tomatoes (don't bother with hothouse pinks!) that have been drained on paper towels for about half an hour. I hope the picture will make you want to try it yourself.
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