Pizza in a Pan

There's a little restaurant, serving breakfast and lunch in a house nearby.   The couple had opened a restaurant on the border of Centro, but like many newer restaurants in town it had not remained viable.  So they converted the ground floor of their home in our fraccionamento to a restaurant and live on the second floor.

Some friends of ours - also residents of our area - had decided that they liked the food and wanted to help the in-house restaurant prosper, so rounded up some more people and set a once-weekly time for us to gather (Friday mornings at 9:30).

And it seems to be doing well.  The food is Uraguayan/Mexican - quite tasty, imaginative pairings, and native dishes woven into a changing menu.  We all always find something that we really like on the menu.  One member of our group lives across the street from the restaurant [Tannat] and visits more often than once a week, as do some of the others.

So a 'How to Make Pizza in a Pan' (no oven required) was set up and five of us signed up for the cooking class.  Although only four showed up for the class, we had a great time and there was more pizza to taste for the four of us!

We learned the proportions, techniques, and timing for making the dough, types of accoutrements for topping the pizzas, and of course we got to sample each one.

One member of the group brought a bottle of wine and Michael and I brought a bottle of anejo tequila (Hornitas Black Barrel).  Since the husband of the couple had been a bartender at one time, he turned out margaritas for the group about five times - or was it six?  Both the margaritas and pizzas were tasty and promptly polished off!

One of the group members took notes and will be emailing the directions for the dough and some of the topping combinations soon - I hope!  After several margaritas it may be tricky to recall some of those combinations.

Now to think of another subject for a cooking class...maybe desserts, or tarts, or flans....