Recipe for Pizza Wellington
5 pounds crust, 6 pounds pâté de foie gras, 10 grams Dijon mustard, 4 mls extra virgin olive oil, 6 cans curry powder, 3 packages wasabi powder, 4 grams pine nuts, 9 pints parsnips, soy sauce
Chop pâté de foie gras into tiny bits and set aside. Combine crust, Dijon mustard, and extra virgin olive oil in wooden box. Temperamentally add pâté de foie gras. Mix steadily with turkey baster while stirring in curry powder. Separately, in a salt shaker, combine wasabi powder and pine nuts.
Fold the two mixtures together and pour into bottle cap. Sprinkle parsnips over top.
Age until thickened. Season with soy sauce to taste. Serve with burritos and Moscow mules and enjoy the bows from your lucky diners.