new pizza toppings

experimentation is almost limitless when it comes to pizza–fun, too. tonight i tried a completely new combo that took advantage of fridge contents and remainders from earlier pizzas (we made 3):

1. tomato sauce
2. a few kalamata olives 
3. a few carmelized onions
4. cheese (a blend of some sort, shredded)
5. stir-fried-until-brown leeks
6. chopped almonds, also stir fried with the leeks

ooooo—eee! i love me some nuts on pizza. and the leek/almond combo is the piece de resistance, a fave creation of the past 24 hours.

yum. 

update: here’s proof of the deliciousness.

thursday is for pizzas

most families secure certain days for certain foodstuffs, and david and i are no different. we reserve thursdays for two things: homemade pizza and The Office. if you were to analyze the pizzas we consumed on thursdays, you could make a few assumptions:

1. david learned how to make crust

2. processed meat consumption decreased significantly

3. david’s crust-making skills went through the roof

interestingly, all assumptions head toward david. i’ve been a big fan of homemade crusts and inventive veggie pizzas, and now i can report that david has seen the light, and it tastes gooood.

last week was prosciutto and arugula (above pic). before that was a long and delicious stint with carmelized onions. looking forward to learning what this week will bring.

agreed: pizza rocks!

david dreams of pizza. he follows in my dad’s footsteps on that one, and once the two went on a quest for a “pizza joint,” exchanging qualifiers and adjectives to best describe the quintessential spot for a good slice (or four).

after enduring many greasy uninspired pies with the boy, i suggested perhaps he try his hand at his fave cuisine. i’d made pizzas for us in the past, and he wasn’t all that eager to debunk the pizza mystique. i prodded, and we started with the crust.

no stranger to the yeast arts, david tapped into his kneading chops and surfaced victorious: he makes a great crust! chewy, a tad crisp, and doughylicious. he’s now the resident dough maker.

after many pepperoni pizzas, i suggested we invite a friend over for some inventive pie making. what resulted was fun AND delicious. the pepperoni variety made an appearance, as well as carmelized onions and sauteed mushrooms, and a pizza with roasted red peppers, something i can’t remember, and large slices of brie. each pizza had a generous amount of a blend of cheeses, so the last-minute addition of brie by our pal greg was performed with raised eyebrows. not wanting to squash his confidence, we offered hearty thumbs up, and slid the pie into the oven.

surprisingly, the last pizza was pretty dang good! much fun on all accounts, and david learned he really likes caramelized onions, and also found they’re super easy to make. hooray for pizza!