Tortellini Pizza

September 3, 2012 § Leave a comment

J: So, we have been terribly negligent all summer.  You’d think that summer would be a good time for regular posting — but we’ve moved, done some much-needed traveling/”vacationing” (but not really), and otherwise been pretty occupied with grad school and work, so unfortunately the blog has kind of fallen by the wayside.  While we struggle to get a real post up (our next country will be up soon!), this post is just some shameless laziness on our part to remind everyone, including ourselves, that we still exist.  Take one of our favorite things (pizza), add another one of our favorite things (pasta), and voila, you have a post with two images.  Need some more instruction on how to make pizza (because no, you are not getting off the hook with storebought dough)?  Try one of our other pizza posts (here, here, here!).

Before baking

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Roasted Red Pepper Pizza with Avocados

March 13, 2012 § 1 Comment

E: The title here is a bit of a misnomer. The pizza doesn’t actually have roasted red peppers on it, though that would be a good idea. No, instead it is the sauce that contains the peppers. As a topping we used some orange bell peppers though, to make a sort of spiced vegetable mixture with onions, mushrooms, and cumin. And on top (not pictured until the very end) we placed thin slices of avocado (or not-so-thin in Joanna’s case—she’s an avocado fiend).

and we knighted it sir pizza stone---the pizza was good too

But aside from this, there’s something else noteworthy about this post. It is the inauguration of one of our Christmas presents. Joanna’s parents kindly bestowed upon us a pizza stone, something we have been yearning for since we started making pizza and first had to use an aluminum baking sheet. We don’t have a pizza peel at the moment, so we haven’t been heating the stone up beforehand and thus our crusts haven’t been changed beyond recognition. But the stone certainly helps in getting a nicely symmetric pizza, and seems to promote even heating as well. If you can find one that isn’t cracked in half (this is apparently a problem with ones ordered from the web, so go to a kitchen store where you can handle the stone first), we do suggest you get one if you are serious about pizza.

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Southwest-Style Pizza

July 13, 2011 § 1 Comment

E: This is a pizza I’ve been waiting for months to try. It came to me one time when I was thinking about how just about anything food-wise could be put on pizza and would be tasty:  one of the wild ideas I thought anyone else might actually want to eat was a southwest-inspired pizza with taco-style toppings. It is pretty quick and easy (assuming you’ve got pizza dough lined up) and my goodness is it tasty. This was the best pizza we’d had in a while.

But before we start, some annoying news from my side. My Mac has died its second death now (the infamous 8600M graphics board failure) so I’ve got to get that to Apple and see if they will cover it (it is a pretty old machine now, but I can’t remember exactly when I bought it). For now I’m on my old XP machine, which takes some getting used to. My monitor here also isn’t calibrated as well, so if these pictures seem a bit off, it’s not you. I’ve also got the photos for one post (the one I was going to do instead of this one) stuck on that hard drive for the moment, so you are getting this post slightly early.

curious, unique, delicious

In any case, and all technical issues aside, let’s get working on some pizza.

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Spinach, Feta, & Bacon Pizza

October 24, 2010 § 2 Comments

Last week I decided that I really wanted pizza.  So, I threw together a dough recipe that I’ve worked with several times before with delicious results (here!), and set it to rise for the requisite two hours.  I came back to check on it… and it had done nothing.  It hadn’t risen one bit.  What??  I thought maybe it was the yeast I’d used; I’d only had it for about a month but figured it could be a fluke bad batch, so the next day I went to the store, got a new jar, threw together another batch of the dough, and, drumroll, same results.  But this time I decided, what the hell, I’ll plastic-wrap it, put it in the fridge, and try to make pizza with it tomorrow just the same.  And, as it turned out, the dough worked just fine, and as an added bonus, I accidentally discovered how to make deep-dish pizza!  My theory is that since the dough didn’t rise, it didn’t get the air into it that it usually does, so it was much denser, and when it cooked it rose some but stayed dense.  Delicious.

(Incidentally, I still don’t know why the dough wouldn’t rise, but it wasn’t my yeast, because I used the same stuff to make bread the same day and it worked beautifully.  If you have any ideas on this, please let me know!)

Feel free to modify the toppings to your tastes!

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