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 pesto sauce. Overall it was amazing and flavorful My only change would be a sturdier crust – since the soft Neapolitan pizza crust I was using couldn’t really stand up to the weight of all the toppings like a NY crust would.

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 layer of marinated red onions slowly cooked down until they were super soft. Topped off with some dry mozzarella and brussel sprouts shaved super fine (so they cooked / charred consistently).

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 from the salami wasn’t too hot, so I threw on lots of fresh red pepper flakes which did the trick!

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 against the toppings.

4/5 – would make again