As is typical for me, this pizza is bass ackwards….
The tomatoes are yellow and the onions are red.
Actually, the tomatoes are an heirloom variety that is very popular here called Ananas.
Ananas is the French word for pineapple as well as for these multi-colored tomatoes.
Remember the Red Onion Marmalade I made a few weeks back?
I decided … Continue reading.....
First the food, then the plea for help.
I may have complained about our cold spring but I have not complained about the abundance of cold weather vegetables the spring produced.
It’s been an incredible year for artichokes, both colors of asparagus and green garlic.
Other years I have had to be careful and somewhat sparing in my use of … Continue reading.....
I went through the remaining shallots in the cave the other day. I had thought most of them were destined for the compost but I managed to save a basket-full for the kitchen and a few for the garden.
However, I knew the ones for the kitchen would not last long. I sliced them all and made caramelized shallots. I … Continue reading.....
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.....
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.....
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.....
This is my favorite time of year…. The days are still warm but the nights are pleasantly cool.
Cool enough to use the oven.
Cool enough to make mini pizzas.
Little pizzas, made with prepared puff pastry, make an easy first course.
These were smothered in summer favorites.
Mon mari insisted I do them again the next night….
I love pizza.
I love all kinds of pizza: thin crust, thick crust, deep dish, simple and supreme.
When I get a pizza here it’s meant to serve one. The crust is thin and the toppings spare…. It’s delicious and just a little too much for me (perfect for mon mari).
When I have pizza in the U.S. it’s … Continue reading.....
