I was wandering around the grocery store trying to decide what looked good for meals that week when I saw the fresh brussel sprouts basket and wondered how they would taste on a pizza. Some internet research paired brussel sprouts with red onions frequently so I decided to make the base of my pizzas a…
Standard NY style dough with a san marzano tomato sauce base, some parmesan and slices of hot cappicola. The only thing I’d change is having the butcher slice the salami very very thin – the slices I got were pretty thick and ended up a bit chewy, throwing off the whole textural experience. The heat…
Your standard NY style pepperoni pie – I mean it had to be one of the 50 so why not get it out of the way? I had some pepperoni left over from a party and wanted to use it up and it charred and cupped quite nicely!
2/50 Started with a thin and crispy dough (think Star Tavern) and topped it with mozzarella, provolone and parmigiano and dollops of sweet fennel Italian sausage. The flavors all came together in an amazing pizza. The crunch was strong and the sausage flavor shone in comparison with the cheeses. Definitely going into the rotation!
Sicilian pizza with burrata, marinated tomatoes, basil and balsamic glaze) [2/50] This pizza was delicious – the savory sauce offset with the sweet burrata and tomatoes made for a satisfying slice. The Sicilian dough requires a long lead time but it was crisp on the bottom with an airy chew that carried it’s own flavor profile…