I use shredded potatoes or brown rice for my quiche crust why not pasta for a pizza crust?
My usual puff pastry makes a thin, light pizza; this is more of a deep-dish pizza.
Mon mari claims that ‘deep-dish pizza isn’t pizza’.
I don’t care – I like it, and this is as close as I can come with the … Continue reading.....
Pizza Margherita is a classic that is on every pizza menu on this side of the pond.
Traditionally, a Margherita has tomato sauce, basil, a sprinkling of cheese and 4 black olives – with pits. The addition of ham would make it something other than a Margherita.
I’m not so fussy…. And we like ham on our pizzas.
As you … Continue reading.....
We eat with the seasons.
That applies to pizza, as well.
I love pizzeria pizza, with tomato sauce and sausage and pepperoni and peppers and mushrooms and anything else edible.
But when I make it at home, this is my preferred way: thinly sliced, ripe Roma tomatoes from my garden….. Which means I only make pizza in the fall when … Continue reading.....
I love it when I discover something new!
I always used to make pizza totally from scratch, starting with the dough.
Always, that is, until a few years ago when I discovered how easy and delicious a puff pastry crust was.
Plus, one circle of puff pastry was the perfect size for a pizza for the two of us. My … Continue reading.....
In the traditional Pissalidière, there are lots and lots of very slow-cooked onions, anchovies and wrinkly oil-cured black olives – with pits.
If you really hate anchovies, leave them off; if you’re undecided, this may convince you to like them.
The feta is not traditional, but my addition. And I prefer to use pitted olives.
I also sped up the … Continue reading.....
After we have a dinner party there are always leftover cheeses.
Since we both love cheese that’s a good thing.
Since cheese is rather high in calories that’s not a good thing.
For a dinner party of 8 people I had 6 different cheeses: 2 hard (Cheddar, Tomme), 2 soft (Port Salut, aged Chevre) and 2 ‘runny’ (Brie, Pont l’Eveque).… Continue reading.....
Pesto Rosso, part II
This is what started it all – my quest to perfect Pesto Rosso, that is.
Well, except that it was a mini-pizza we had for a starter.
After I made the second batch I decided a proper Pizza Pesto Rosso was in order.
In the past I’ve tried Mozzarella di Bufala on pizza and it … Continue reading.....
I posted a recipe very similar to this a few years ago.
But this is soooo good it deserves a repeat.
One more dish to make mon mari’s ‘Fish Hell Night’ something he’s starting to look forward to.
Puff Pastry Pizza with Smoked Salmon, Green Garlic and White Cheese
Total time: 30 minutes
… Continue reading.....