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 …
This is how I used some home-made ricotta, and it turned out exceptionally well. I think this is partially because I had very good home-made Cottage Bacon to use. This is a variation on my earlier post on Tarte Flambee, mostly using a different kind of cheese. ( Tarte Flambee v1 ) This will serve Read More …
This is one of my son Ben’s favorite dishes and is a good example of Southern – Italian fusion cuisine. I had some leftover Pulled Pork from an earlier post and decided to make two trays for a dinner last night. One tray had sliced mushrooms, and one tray had pickled jalapenos and sliced onions. Read More …
Since I had leftover garlic scape pesto in the freezer, I decided to use it for a chicken pesto pizza. The quantities below will serve 4 people. I full recipe of pizza dough (from Pizza for One or for Many ) 1 cup pesto 1 lb. boneless chicken thigh meat, thinly sliced 4 Read More …
Frank Pepe’s in New Haven is famous for their clam pizza, and there is a good version of it in Peter Reinhart’s excellent book American Pie. In Houston it was much easier to get good shrimp than good clams, so I started making a similar pizza using shrimp as the base. This is my latest Read More …
As evidenced by the posts on this blog, I have been working my way through regional US pizza styles. This style is definitely a winner. The technique is adopted from Serious Eats, while the main components are from other posts. This makes one cookie sheet of pizza which will serve 4. The crust was very Read More …
When I home-make pizza sauce, this is the recipe I usually use. It is an adaptation from Peter Reinhart’s great book American Pie on American pizza styles. Years ago, when I was scoutmaster of a troop in Houston, I once went to Lake Somerville before the troop to snatch the best possible campsites along the Read More …
This is a stuffed pizza from the Calabria region in southern Italy which is very much like the large empanadas of Spain. The filling is made from tuna, tomatoes, olives, etc., and is very tasty. The same basic idea can be done with other fillings as well. This was adapted from Aglaia Kremezi’s Mediterranean Hot Read More …
This is a pizza variation which originated in Trenton, NJ, so it is sometimes called a Trenton Tomato Pie. In a conventional pizza, there are three distinct layers on top of the dough: sauce, then cheese, then toppings (pepperoni, etc.) A tomato pie is constructed differently. First is the cheese, which is applied more Read More …