“Tell me, what is it you plan to do with your one wild and precious life?” –Mary Oliver, The Summer Day
As these gorgeous Spring days turn into warm Summer nights, it’s time to gather your loved ones around a long outdoor table to celebrate all the magic and wonder of being alive with the one thing everybody loves: pizza. Gluten-free, gluten-full, dairy-free, piled up with cheese–whichever way suits your fancy, build-your-own pizzas are always a wonderful way to create delicious art that you can eat. For our recent Sirens & Scoundrels “Pizza & Poetry” gathering, we brought together all the things we love most: friends, food, music, dancing and poetry. We set a long table with our favorite summer linens, flickering candles, fresh boughs of greens and mini stacks of vintage books. The invite called for guests to bring their favorite poems and a hearty appetite.
On the gorgeous terrace of Domain WeHo, Scoundrel drink master Richard Swan of The Grand Bevy was on hand mixing up champagne cocktails as the sun set over the Los Angeles skyline. Scoundrel Eme baked our build-your-own pizzas to perfection straight on the outdoor BBQ, paired with a crisp and delicious chopped antipasto salad. Siren Sarah grilled fresh pear halves face-down and served them up piping hot with vanilla bean ice cream and drizzled cinnamon pecan honey for dessert.
Classic records accompanied after-dinner dancing and sunset gazing as the first stars of summer shone out in the night sky. Finally, it was time for the main event. Gathered around with hot cups of tea, our guests took turns reading their favorite poems, revelling in the quiet simple pleasure of beautiful words shared aloud. It was that rarest kind of magical recipe~a night to satisfy heart, body, mind and soul!
Experience our night of delicious peaceful revelry HERE~
If you’re looking for a fun and unusual way to bring people together this summer, throw your own Pizza & Poetry night with our recipes below. Invite your friends to bring out their inner poets and feed their souls!
2 heads of Romaine Lettuce
1 cup chopped Radicchio
1 bunch of Organic Basil
1 can Chickpeas
8 oz. of Cherry Tomatoes
8 oz. of Mozzarella Balls in water (Ciliegine & optional Marinated Mozz balls)
1 package of Dried Italian Meat (salami or prosciutto)
8 oz. of sliced Pepperoncinis
8 oz. of Castelvetrano Olives (pitted)
8 oz. of Artichoke Hearts
2/3 cup Olive Oil
1/4 cup Vinegar (balsamic or apple cider to your preference)
Salt & Pepper
Course chop lettuce and radicchio. De-stem and chop basil leaves. Rinse and cut tomatoes in half. Strain and rinse chickpeas. Strain and chop artichokes, olives and pepperoncinis. Dice the salami. Strain and cut small mozzarella balls in half. Add all ingredients into a salad bowl.
Dressing: in a jar, shake olive oil, vinegar and juice and zest from one lemon with salt and pepper (to taste). Toss all ingredients with dressing immediately before serving.
GRILLED PEARS à la MODE
2 Ripe Pears
1 tsp Coconut Oil
1 Tbs Honey
Dash of cinnamon & nutmeg
Vanilla Ice Cream (optional)
Cut pears in half length-wise from stem to butt. Rub with coconut oil. If using a grill, cook pear halves flat-side down for 3-5 minutes until softened. Alternatives: you can use a heated skillet on the stovetop or cook pears on a baking sheet in the oven 400° for 10-12 minutes.Plate each half pear. Sprinkle with cinnamon and nutmeg. Drizzle with honey to your preference. Add a scoop of your favorite ice cream.
Happy Gathering!! xoxo, Sirens & Scoundrels
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Recipes: Food by Sarah Prikryl
© 2018 Sirens and Scoundrels