Monday, September 28, 2009


I'm back! After almost three months of silence, I am writing today.
Lately, in the past month or so, I have been making quite a bit of pizza. Here are photos:

This is the book that gave me the recipes for the doughs. I got it at Williams-Sonoma

This is a Pizza Margherita: Tomatoes, Fresh Mozzarella, and Basil-> The colors of the Italian flag! Unfortunately, I put too many tomatoes, and the crust was soggy.

This pizza has asparagus, mushrooms, red onions, Manchego Cheese, and tomato sauce. I cooked the mushrooms and asparagus a bit before putting them on the pizza.

This pizza is a variation on the Margherita with red and green heirloom tomatoes, basil, pre-packaged mozzarella, and roasted garlic. This one was not soggy.

Me attempting to stretch out my dough the cool way.

A specialty from Southern France: Pissaladière. Lots of Caramelized onions with Anchovies and Olives. The anchovies are really a must if you ever make this.

This pizza was topped with Broccolini (Microwaved a few minutes before topping,) Marinated red peppers (in balsamic vinegar, olive oil, and oregano,) Cherry tomatoes, a couple of Brined pearl onions my dad bought, Tomato sauce, and Cheese.

So, those were my Pizz-Adventures. You can use pretty much any bread dough recipe for the crust, and the topping possibilities are pretty much endless.
(If you have 10 possible toppings for a pizza, how many distinctly different pizzas could you make if you must take equal amounts from each topping you choose? Now that would be 10C1+10C2+10C3...)

Unleash your inner pizzaiolo.


Matthieu Devin said...

Hmmm anchovies. I love anchovies!!!

Agnes said...

in the infinite number of toppings combos, how many have no broccoli and no asparagus?

(Or can I replace them with anchovies?)