I should have asked him if HE had a moniker for this creation. But I am fired up, in the mood to blog, and don't want to wait for his next awake period (currently under renovation). The enclosed photos were courageously taken by the accomplished chef himself while under the waning influence of our Tuesday night pot, (another p-word), and pizza party. While I was still pinned down by the cat he got a ladder to get better photo angles. I would have stirred in the event of an audio alert from the kitchen. Really.
I was expecting the first photo to show a medium virgin Papa Murphy's thin crust half Papa's Favorite and half Herb Chicken Mediterranean Pizza. But I guess the idea to take photos occurred Post Pizza Perfecting and left us with:
All trimmed out and ready for the oven
Here
I have rotated the photo so Papa's Favorite half is in the Northern
Hemisphere.
On the cutting board you see the remains of slicing and chopping one entire sweet onion (this time smallish and from a friend's garden).
Not actually discernible on the pizza are the rest of the pre-oven additions, detailed below.
This shot is the one where perhaps you can discern the various onion shapes created to either survive cooking, or placed on edge and sticking up in order to become singed in delicious sacrifice.
Beano - obviously medicinal and not a topping
Red pepper flakes - added later by each diner
Fennel seeds - generously sprinkled
Papa Murphy's Herb and Cheese Mix - VERY generously "sprinkled"
Gourmet olives John adds to his after cooking.
Please forgive my poor photo editing. I have only mastered a few "fixes" and show scant inclination to expand this capability. Also note that incredible aroma and flavor do not photograph well
I have recently heard an apt description of my "falling quite short of expertise" condition in all undertakings: A Renaissance "Man". In my case this is: Aspiring only to the minimum effort my inner perfectionist/sloth negotiated.