Mariko taught four pizza dough classes this past week, which meant we ate a lot of pies. So, to mix it up a bit, we branched out a little bit with the toppings.
I made an onion, olive, and anchovy pizza because I love those salty little fishies! It’s a well-known topping, but rarely ordered (or even offered) so I thought it would be a nice change of pace. Of course with so many pizzas to top, we had a few other options, including chicken with barbecue sauce, and a Mediterranean-style pizza with Gyro meat, Kalamata olives, and feta cheese. This was actually my and Koa’s favorite, beating out the classic Italian sausage pizza and pepperoni pizza.
I also bought ingredients for a clam and roasted garlic pizza, but we didn’t have enough dough (or classes) to make that one. Next time for sure!