Tag: pizza

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!

Mariko has a few pizza-making classes (online) this week, which means plenty of pizza for us! I love pizza, but in order to not get sick of it, we’re trying to vary the toppings. Beyond the common ones like pepperoni, sausage, onion, and olives, we’ve added Jalapeño and Serrano peppers, anchovies, and roasted garlic to the options. And for the next couple of classes, we’ll add gyro meat, feta cheese, fresh basil, Romano cheese, and pork belly to the mix.

It’s fun to try different combinations! After all, when you have a good crust, which is the critical part of the pizza, you can experiment with toppings and almost always have a good pie.

Bon Appetit! ❤🍕

Now that Mariko has a really awesome pizza dough recipe, we’ve been enjoying a lot of pies lately. Tonight’s pizzas were a nice Margherita and also a half Gorgonzola/pear/honey and barbecue brisket pizza. They were all so tasty, but my favorite was the simple Margherita. I think it was because the crust was a little crispier than the half and half. Oh how I love pizza nights! ❤🍕

I’m not religious, but my wife must be the Goddess of Pizza! Three different kinds today: sliced pork, onion, and scallions; Margherita; and cured meat, goat cheese, and greens. All on a yummy crust! We have had a pizza stone for years, but Mariko got a pizza steel a last year and we’ve been using it for pizza (and also to regulate the temperature of the oven for baking). The crust is much better with the steel, I have to say. If you are serious about using your own dough, it is worth having! We bought this one, which is currently unavailable, but there are others just like it. And while you’re at it, buy a pizza spatula too! 🍕 Bon apetit