We bought sausage at the DIY store.
It makes perfect sense when you think about – Showers and Chorizo; Toilets and Pepper Saucisson; Bathtubs and Garlic Sausage.
Okay, it makes no sense at all, but there the guy was, just after the checkout lane, selling sausages
And he was actually selling them, not just having them available for purchase. We were offered a taste of everything, and, when mon mari had selected 3 were told that they were 5 for 10 Euros. (I’m pretty sure they were also 3 for 6 Euros, but I did say the guy was selling.)
So were going back to Bordeaux tomorrow, ostensibly to order tiles for the bathroom – but I noticed he ate the last of the sausages yesterday.
Actually, we do need to order the tiles…. Because we can’t select the paint for the vanity until we know what the tiles look like.
Or, I should say, I won’t let him paint the vanity base until I have selected the tiles AND the paint. Just because he has a ‘bag can’ left doesn’t mean he gets to use it!
He’s been working on it:
He’s got lots of bits and pieces laying all over the place – but this will be the top – tiled, of course.
He also needs to measure the bathtub. We had to order one as the display model was a bit of a mess but not he needs the dimensions.
He really just needs more sausage….
As for me, I finally got the corn and beans planted – the potager is officially planted! Let the rabbit destruction begin!
At least I have lovely views whilst I work.
With all that lovely sausage in the house – how could I pass up one last pizza?
Puff Pastry Pizza with Chorizo, Feta and Olives...
and the last of the green garlic
1 sheet puff pastry
12 dry-cured, Greek olives, pitted and cut in half
3.5oz (100gr) chorizo, sliced
3.5oz (100gr) feta, cubed
4 green garlic, trimmed and sliced
2 large tomatoes
2 tbs Parmesan
Lay the pastry crust out on a baking sheet.
Slice tomatoes as thinly as possible, 8 – 10 slices per tomato. Arrange the tomato slices on the pastry. Lay the chorizo, olives, feta and green garlic on top. Sprinkle with Parmesan and bake in a preheated oven, 400F (200C) for 20 – 25 minutes, or until crust and top are golden brown.
Some things are just meant to be easy!
8 thoughts on “Puff Pastry Pizza with Chorizo, Feta and Olives; the update”
Stark-raving gorgeous. No, I don’t eat pork anymore, yet your recipe is so very satisfying. would I could hunker down to it.
The Boy Scouts were selling home made sausage at the local DYI here a few weeks ago. It was yummmy to taste and I throughly enjoy what I got 🙂 Thought it was a funny place for them to selling it but it worked they sold out that day. I am totally inspired by your garden. I still need to get my beans in… I am gonna have to try the pizza too.
Just think of all the wonderful veggies you can grow for vegetarian pizza in your lovely garden…have you ever thought of lapin pizza:D
Good thing you have your own farm. How I wish I could have one too. Also, the pizza, it really got my attention. It looks so delicious. I like the outcome and your ingredients sounds healthy. I haven’t read any meat or pork. So it’s less fats. That’s perfect for my diet. I think I’m gonna love your recipe. Thanks for sharing it.
Oh saucisson from Burgundy, the best dried sausage I have ever had and will think about always. Oh, I had the best saucisson there, and I bought 2.5 kg to bring home. I did not know it is illegal, and the border guard at National Airport put my saucisson in the biohazard bucket. I cried as I walked away.
Looks yummy. I usually don’t like crazy toppings on pizza, but that looks amazing! The feta cubes make it.
I’m cracking up at the idea of sausage in a DIY store. Now I think I’m going to head to Home Depot and look hopeful.
Chorizo and puff pastry are both beautiful things. Remove the olive (sorry, they’re not my thing) and I’ll eat the whole pie.
Susan, so use turkey chorizo – if there is such a thing… ;-)) For me it’s all about the feta, green garlic and olives, anyway.
Gayle, I think they choose that location to get all the hungry guys – and it seems to work.
Val, bunny and veg pizza – kind of poetic, I think.
Tera, and it’s a much lighter crust than usual, so one doesn’t feel so ‘stuffed’
Lannae, as if you could damage the national eco-system with a sausage… It’s not like an oil well…..
HowCookFood, pineapple and sweet corn are crazy… this is normal ;-))
Rachel, sometimes there’s a candy stand and sometimes churros and chocolate…. it’s the hungry guy thing…. I’ll eat your olives.
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