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…
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…
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…
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…