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Pizza, Pizza!

I have a long standing love affair with pizza — good pizzeria style, thin and blistery but a bit chewy being my favorite, with a close second coming to those made at home.  Now, without a wood burning oven, mine don’t always match the perfection of the professionals, but the fun of it all makes them seem almost better.

So it seemed obvious that we would have a little pizza party while at the beach.  Always on the look out for a good at-home crust, I have finally settled on one that I keep coming back to – the crust from Mozza as featured in Saveur.  They did a great write up, with tips as well as the recipe.  Bonus that you get 4 pies out of one recipe, which is perfect for a group!

Although, I have been reading quite a bit about Jim Lahey’s no-knead pizza crust which I may have to sample, but it does require a 18 hour lead time. So basically, there is a good chance of more pizza posts in the future…

Burrata Pizza

pizza toppings

As for toppings, I think it is fun to mix it up.  Here is what we did:

  • Fresh tomato sauce {San Marzano, of course} with Burrata and Basil
  • Brussels Sprouts (shaved and whole leaves) with Lardons and Mozzarella (no sauce, just garlic and chili infused olive oil as a base)
  • Spicy Sausage with Sautéed Mushrooms and Mozzarella and Pecorino
  • Pepperoni with  Roasted Tomatoes and Mozzarella

We bypassed my usual favorite of broccoli rabe with oil-cured olives and I must say, I LOVED the brussels sprout and lardon combo.  So good!

Pizza party


What are your favorites for pizza night?

Pizza with Lamb Sausage and Roasted Tomatoes

It is no secret that I have auditioned many pizza crust recipes for my homemade standby. It is also no secret that most of them have been okay at best and total duds at worst.

Thankfully, I finally found one that I really like. Granted it didn’t get that charred-crispy-chewy combo that I love from my favorite pizzerias, but since it is a home oven that we are working with, I think this is as good as it gets.

beginning of pizza crust

making pizza dough

I used this recipe for the crust, and the whipped up a super basic tomato sauce with San Marzano tomatoes, garlic and onion and then cooked up a few toppings.  I have to say the lamb sausage and roasted tomato was a definite winner.

And to get the crust as close to charred-crispy-butateenybitchewy as possible, I was assisted by the use of a pizza stone, a hot hot oven, and a few minutes of parbaking the crust.  I think next time, I will opt for the last few minutes with the broiler, and maybe I can get a few of those great black spots.

Pizza toppings - roasted tomatoes, roasted mushrooms, lamb sausage and oregano

What is great about this dough is you can always pop it in the freezer to have some on hand in a pinch without rising time, although this recipe is one of the quicker ones I have tried.

And in the midst of this hustly-bustly season of cocktail parties and holiday shenanigans, a little casual pizza night may be just what you are looking for.  And thankfully now, we have a crust that really works.

Pizza party

My (18th) slice

If you have ideas on how to get the crust a bit charred at home, feel free to let me know… I have no problem with more pizza nights.  Particularly with lamb sausage!


It’s not so much seasonal affect disorder around here as hourly-weather-affect-whatever.  Some people say that the seasons affect them, but I would gather that is true for everyone, hardly a unique disorder.   After continual gray and gloom, who wouldn’t be SAD.  My case is totally different, but I am no less affected by the weather and seasons. My disorder most definitely involves food.

If it is cold, I want soups, stews and anything roasted or braised. Cold weather drinks (whisky or rye for sure) are necessary too. When it’s warm rather, I want fresh, fresh, fresh – and tequila!

I am so dependent on the skies as a guide, I don’t even have a go-to drink (with the exception of bubbly – there is no wrong time for that!!). I place any order based on my mood, which is always related to the weather.

Read the rest of this entry »


Martha Stewart I am not -
I have no intention of
whittling my own table
and can handle a martini
like nobody's business -
but I do have lots of
great ideas on cooking,
entertaining, and living
that I want to share with you.

Together, perhaps we can find
ways to have a bit more fun!


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