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 … Continue reading..... “Fresh Tomato and Red Onion Pizza; wandering conversations ”
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.… Continue reading..... “Red Pepper and Olive Mini Pizzas; help, please”
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 … Continue reading..... “Sausage Pizza with Caramelized Shallots; best part of a dog’s day;”
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 … Continue reading..... “Orzo-Crust Pizza, Moroccan cooking class”
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 … Continue reading..... “Perfect Fall Pizza for 2; not normal yet”
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 … Continue reading..... “Puff Pastry Pizza with Pesto Rosso, Tomatoes, Fresh Mozzarella and Basil”
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 … Continue reading..... “Pizza Pesto Rosso, picking beans”
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 … Continue reading..... “Perfect Fall Pizza for 2”
I got the idea for this recipe in an old Bon Appétit cook book.
It was called 'Zucchini Pizza'.
I don't like that name…. My reasons follow the recipe.
As to the recipe…..
It was good, delicious, actually.
We had it as a first course … Continue reading..... “Zucchini-Crust Pizza”
The wall paper is finished.
Can you see why it wasn’t my favorite task? The wall over the stairs? And I was just the helper.
It was a relief to get it done.
Once the floor is done I … Continue reading..... “Upside Down Yorkshire Pizza Pie; the update”