It was the end of summer and there were garden fresh tomatoes everywhere – a perfect opportunity to try to integrate some into a pizza. Since the tomatoes were so sweet I knew I wanted a savory base so I opted for pesto (basil and tomatoes go together forever) to round out the flavors I…
Pretty standard local pizzeria joint meatball pie. Due to a shortage of time, I used frozen premade meatballs for this and some canned sauce. Yes, I know.. but sometimes you want pizza and simply don’t have time to make everything by hand. Now, that being said.. the sauce really tasted like canned sauce so it…
In my never ending quest to perfect a NY pie I sometimes try popular Youtube / Instagram recipes that have gone viral in order to test them against my standard Pie (Tony Gemingnani NY pizza dough). This pizza dough wasn’t too finicky and was easy to open but I found the flavor lacking – the…
This one is pretty standard pizzeria fare but one that I haven’t tried before. I cooked up some vodka sauce, used a standard NY pizza dough, finished with dry and fresh mozzarella and a dusting of Sicilian oregano. It was actually really good – the only note I have is the sauce has a ton…
This idea came from one of the many pizza cookbooks I own (I have a problem) – I tinkered with it a bit but the essentials are thin crust with spicy tomato sauce, chorizo, chunks of fresh mozzarella, and finished with a healthy grating of manchego. It really came together nice – the super thin…
I’ve always had a special place in my stomach for Pizza Hut Pizza. It was a focal part of my childhood. We’d go a couple of time a month to the one the next town over and get some delicious bread sticks and pizzas with the family and it was always a great time full…
The first thing I did when I got back from Italy was try to recreate the pizzas I had when I was in Naples. It was amazing. Crispy crust that was soft inside with fresh vibrant tomato sauce and buffalo mozzarella, topped with basil, olive oil and fired in a 900 degree oven. I had…
This pizza has been in my rotation for a few years. The genesis of it was a bunch of leftover butternut squash mash I made for the baby. I looked at it and said ‘wait, I bet this would be good on a pizza’. Due to the inherent sweetness of the squash I know I…
One of my favorite chicago deep dish spots is Lou Malnati’s. I like that the crust is buttery and the tomatoes on the top taste like, well, tomatoes. The other chains in Chi-town have overcooked sauce with too many spices. For this reason, my attempts to make Chicago deep dish is really an attempt to…
I was tinkering with ways to make a pesto pizza besides my usual fig jam pizza. Since the pesto was rich and salty I wanted something lighter to offset it. I ended up settling on tomato bruschetta topping. It was light, textured, but also was a flavor bomb that could hold its own against the…