A focaccia is a flatbread which is like a pizza but thicker and with less of a topping. In a focaccia the emphasis is on the bread, with the topping just an accent to flavor the bread, vs. the focal point of the dish. This version was made with a half recipe from Pizza for Many Read More …
This was a good lunch, but is definitely something which needs more refining. The original idea was an article I saw which cited a recipe from Uri Scheft’s book Baking Breads: A New World of Israeli Baking. Then I noticed a similar idea in Michael Solomonov’s book Zahav: A World of Israeli Cooking. Combining these Read More …
Stromboli is an Italian-American dish, credited to Romano’s Pizzeria in Essington, PA, a suburb of Philadelphia. Here is my version, which was adapted from a recipe in Epicurious. This is for 4 servings. Pizza dough for four people (from Pizza for One or for Many ) ¼ cup finely grated Parmesan cheese 4 oz. Read More …
This was made with 1/4 of my standard pizza dough, and baked at 500 degrees C for 90 seconds in a Roccbox. The crust was exceptionally good with a little bit of char and a good chew. I thoroughly floured the peel. After putting the pizza in the oven, I left it alone for 30 Read More …
My latest cooking toy is the Roccbox portable pizza oven, which can get to 500 degrees C. At that temperature, a pizza takes about 90 seconds to cook.
This version of pizza is popular in France and is a favorite of my nephew Alexandre. For one person, this was made with 2 oz. of ground beef which was lightly cooked, and then a raw egg was put on top of the pizza when it was about half cooked. He also added some yellow Read More …
I had some leftover Herbed Yogurt Cheese (Suzma) , which I thought might make a good topping for Tarte Flambe, and I was right. I think this illustrates the point that there is a wide range of soft-ish cheeses which go well with bacon and onion as a topping for a flatbread. This is how I Read More …
I recently saw a post on how delicious gorgonzola, walnuts, and red onions are as a topping for pizza. I liked the idea, and made the same sort of thing with what I had on hand, which was blue cheese, pistachios, and yellow onions. It was delicious. I think the only thing I really lost Read More …
This is one of my favorite pizzas. I made this a bit more Italian-style than Provencal, since I had a half cup of tomato sauce in my refrigerator to use up. Here is how we made it for 2 persons last night Pizza dough for two people (from Pizza for One or for Many Read More …
I have liked barbeque pizza since the first time I had one with chicken at a California Pizza Kitchen restaurant. My son Benjamin likes to make it with leftover pulled pork. I had some leftover smoked ribs, and meat from them is what went into the pizza. In this case I made pizza for one. Read More …