Posts Tagged ‘pizza’

9th January
2010
written by Steph

The finished product

The finished product

I'm assuming that those of you who are smart enough to read this blog are also smart enough to assemble a pizza on your own (plus we've held your hand before), so this will be a bit of a departure from our normal recipe series in that I'm not going to walk you through the steps here one by one.  Instead, I'm going to tell you what toppings we put on this so-called "Supreme Pizza" and focus on one of the more important parts of this dish: the sauce.  You see, when it comes to pizza, I'm insanely picky - sure it's hard to screw up, but it's also hard to get REALLY good pizza - and more often than not I'm let down the sauce component.  Most pizzas are too saucy, or rely on sauces that are too thick and akin to tomato paste, both of which are sins that will have me turning up my nose.  My favorite kind of sauce is one that tastes like true tomatoes and that are light and liquid-y rather than goopy.  Turns out I'm in luck, because this type of sauce is actually really easy to make yourself (and will have you shunning all of that tinned/jarred sauce nonsense). (more…)
4th November
2009
written by Steph

Bacon, Caramelized Onion, & Fig Pizza

Bacon, Caramelized Onion, & Fig Pizza

Ever since discovering the fresh pizza dough at Trader Joe’s, we’ve been into making pizza in a big way.  Prior to this, we were using the pre-rolled (and it would seem pre-baked) crusts from the deli section of Kroger that were kind of like chewy crackers, and were just not very good.  We could have made the dough from scratch, I realize, but as much as I love to cook, I don’t really do baking, and anything that involves dough and yeast… it makes me VERY uncomfortable.  Much better to just get the dough pre-done and worry only about rolling it out.  Of course, if you’re in the mood for thin crust, then you can always use a flour tortilla, which is something we’ve also done quite frequently in the past, and it works out quite well, provided you’re not using a lot of wet/soupy ingredients on your ‘za (as there’s nothing particularly wet about the ingredients used in this pizza, it would be a great candidate for the thin crust treatment).  And yes, in Nashville, homemade pizza is really the only way to go, as there is really a dearth of good pizza places here.  It is sad, and you can be sure that we will go overboard on correcting our lack of pizza in our life when we visit New York City next week! I admit that I came up with the idea of this pizza all on my own on one very hungry day, but as with most things, if you input them into Google, you find that others have thought of it before.  I offered up a potential recipe for you guys to follow in the Week 1 Mealplan post through such a search strategy, but pizza is so easy, I didn’t bother following one for this. (more…)

27th January
2009
written by Steph
Thin Crust Tortilla Pizza

Thin Crust Tortilla Pizza

When it comes to pizza, in my mind, the thinner the crust the better.  When Tony & I went to Chicago, we steered clear of their pies and instead focused on dim sum, since deep-dish really isn’t our thing.  But, I’m also not a baker, and we don’t even own a rolling pin, so making homemade dough is out of the question (also, would I be able to get it acceptably thin?).  Enter tortilla pizzas.  If you don’t mind a pizza that has a wafer thin crust, then this is just the thing for you.  These pizzas are quick to make, cheap, super easy, and can be completely customized to suit your pizza topping needs.  Below is a list of what we used to make our pizzas this weekend, but clearly you can add or remove things based on your personal preferences. Ingredients (for 1 pizza)
  • 1 burrito sized flour tortilla
  • pesto
  • sliced fresh mushrooms
  • thinly sliced red onion
  • fresh mozzarella cheese, sliced
  • balsamic vinegar
Notice the total lack of quantities for this recipe?  That’s because this is one I’m winging! (more…)