Last night Evan and I had a few friends over for dinner and I made pizzas — three of them. I’ve been working on perfecting my pizza recipes, and we have some clear favorites so far.
This has been one of our favorite pizzas pretty much since the first time I made pizza from scratch. We love it so much we make it every single time we have pizza and we haven’t gotten bored of it yet. The secret is that the peppers and onions are marinated in a little bit of red wine vinegar, garlic and olive oil. I make a fresh pizza sauce, use mozzarella cheese and finish it off with some fresh basil. It’s a modification from the Chez Panisse Vegetables cookbook. Simple and delicious!
I made this pizza for the first time yesterday, and I was thrilled with how it turned out. It’s a pear, caramelized onion and pine nut pizza with provolone and parmesan cheese. I cooked the onions for close to an hour and added some balsamic vinegar at the end, and then sauteed the pears briefly in that same pan and with a little bit of rosemary. I also brushed the crust with garlic and olive oil before I put the cheese on.
I’ve made variations on this pizza a couple of times. It has mushrooms and zucchini sauteed in olive oil, garlic and oregano, mozzarella and fontina cheese, and a little goat cheese added after baking. It also has the same tomato sauce I made for the pepper and onion pizza.
Since I first started making pizza, I’ve also found a new dough recipe that I like a lot. It’s from The New Vegetarian Epicure and I’ve made it three times now — it always turns out light and fluffy, and I’ve started folding over the edges to make a nice rim around the pizza. I also use the sauce recipe from The Vegetarian Epicure, which has lots of fresh tomatoes and herbs cooked down into a very flavorful sauce.
OK, now I want to make more pizza…