Here’s the latest Le Creuset technique video: pizza. So easy and delicious. Make a big batch of dough ahead of time, then portion it and freeze it so you can make pizza whenever the whim strikes! (Note: technique begins at 1:11 of the video.)
And even better, Le Creuset is giving away three—count 'em, THREE!—of these pans! To enter you need to leave a comment with your most original idea for homemade pizza, or tell me your favorite pizza to make at home, or the one, after watching the video, you most want to try. Right this minute I’m hankering for a bacon and egg pizza! (Be sure to leave an email that works so I can contact you; U.S. entries only, alas.)
And here's the link to the potluck entry page.
All the technique videos are archived on the Le Creuset site here.
Pizza
- 1 recipe bread dough from Ruhlman’s Twenty (see below)
- 2 plum tomatoes, stem ends removed, cut into ¼-inch slices and salted
- 8 ounces grated mozzarella
- ½ cup basil chiffonade
- tomato sauce (see below)
- 2 ounces sliced salami
- Put your pan into the oven and preheat the oven to 450°F/232°C 30 to 40 minutes before making the pizza.
- After the dough has risen, re-knead it and divide it into two or three equal pieces (two will give you a thicker crust). Shape each into a disc and wrap and freeze any dough you won’t be using.
- Stretch or roll one piece of dough into a 6-inch disc, cover with a towel, and let rest for 10 minutes more.
- Stretch or roll it into a 12-inch thin pizza crust.
- Remove the pan from the oven and put your dough into it, spreading it out if necessary so that it covers the bottom of the pan.
- For the first pizza, pizza margherita, spread the sliced tomatoes across the dough, leaving a 1-inch rim. Cover with half of the mozzarella.
- Return the pan to the oven, reduce the heat to 375°F/190°C, and cook until the dough is cooked and the cheese is melted, 20 to 30 minutes. Remove the pizza to a cutting board and top with the basil. Cut into four to six pieces.
- For the second pizza, salami pizza, spread 2 to 4 ounces of tomato sauce on the dough when it’s in the pan, leaving a 1-inch rim. Spread most of the remaining cheese over the sauce. Cover the cheese with the salami. Sprinkle with the rest of the cheese.
- Return the pan to the oven, reduce the heat to 375°F/190°C, and cook until the dough is cooked and the cheese is melted, 20 to 30 minutes. Remove the pizza to a cutting board. Cut into four to six pieces.
Makes two pizzas; each pizza serves two
Pizza Dough
- 4 cups flour
- 1½ cups water
- 1 teaspoon active dry yeast
- 2 teaspoons kosher salt or coarse sea salt
- Combine the flour, water, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it's mixed enough. If not, continue mixing until it will.
- Remove the bowl from the mixer and cover it with a pot lid or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours.
- Turn the dough out onto a work surface and knead it to release the gas and redistribute the yeast. Cut the dough in 2 pieces and press each half into a disk. Cover the disks with a towel and allow to stand for about 15 minutes.
Tomato Sauce
- 1 Spanish onion, diced
- 2 tablespoons butter
- kosher salt
- 1 (28-ounce can) whole peeled tomatoes or 2 pounds Roma tomatoes
Optional:
- 1 bunch fresh oregano or 1 tablespoon good-quality dried oregano
- 2 bay leaves
- 1 tablespoon fish sauce
- Sauté the onion in the butter over medium heat until translucent, hitting it with a four-finger pinch of salt as you to.
- Puree the tomatoes using a blender (if using fresh tomatoes, roast them at 425°F/218°C for 20 minutes). You can puree them in the can using a hand blender if you first pour some of the tomato juice into the pan with the onions.
- Add the tomatoes to the onions and bring to a simmer. Reduce the heat to low and cook for 1 hour. Add any or all of the optional aromatics.
- Remove the oregano stems and/or bay leaves before using.
Makes about 2½ cups of sauce
If you liked this post, take a look at these links:
- My recent Le Creuset posts on the mini-cocotte: baked eggs, seafood terrine, pan-frying: fried chicken, and the croque madame.
- An interesting post on a pizza snob's view on toppings.
- Here are seven different types of pizza from around the world.
- Check out these terrible pizza toppings ... well, maybe.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.
Charred artichokes, pesto, sun dried tomatoes and pecorino romano
Every so often I must make a pizza with a topping of cauliflower, anchovy paste, garlic, currants, capers, red pepper flakes, cilantro and mozzarella - so tall it must be eaten with knife and fork. Yum!!!
Chicken, bacon and ranch - love making that at home!
My favorite: from-scratch dough (no-knead recipe with a little olive oil added), red sauce, pepperoni, sausage, caramelized onion, banana pepper, fresh mozzarella, and very high heat.
Olive oil, fresh mozzarella, caramelized onions and fresh basil.
My favorite pizza to make at home is a pepperoni pizza with broccoli cut super small. It brings a lot of flavor to the party as it ends up roasted.
Roll out the dough thin. Brush some olive oil over the dough, top with thinly-sliced prosciutto and pear slices, and sprinkle with Gorgonzola cheese (not too much!). The prosciutto crisps, the pear softens, and the thin crust will get crispy too. My favorite!
Jim Lahey's pizza dough recipe topped with Bechamel sauce, crumbled Italian sausage, prosciutto, salami, baked garlic, and asiago cheese.
Homemade pizza is a typical Friday night dinner for the family at least twice a month. I usually make 10 or 12 inch ones for each of us, so they can be as personalized as we like. My favorite usually includes thinly sliced home-cured pancetta, plenty of crushed red pepper flakes and an egg cracked in the middle. Just recently however, I finally removed my lardo from the cure and had a plain pizza dough topped (after baking) with the thin lardo, a few rosemary leaves and sprinkled with white truffle salt. That was heavenly.
hot italian sausage, cherry peppers, romano
this time of year, i cook the dough, rub it with a garlic clove and then dump a caprese salad on top. Yum!
I have just started making pizza at home so this would be a nice thing to have.
One I used to get at a place that's closed up long ago, a fruit pizza with white sauce, that had strawberries, banana, dates, pineapple, topped with whole milk mozzarella.
They worked great together, sounds strange, but very good.
A shaved pepperoni, topped with sunflower seeds, the seeds get a little charred. Simple and easy.
Bacon, fresh jalapeno, and Monterey jack cheese, with just a wisp of marinara sauce. Simple, but compelling.
Grilled chicken, caramelized onion and bacon on a garlic-herb dough.
Brussel sprouts, sausage, roasted red peppers, garlic, olive oil and fontina cheese (no red sauce).
Mexican: black beans, jalapeno, queso fresco, tomato, top with cilantro after cooking.
Heirloom tomatoes, local mozzarella, and sausage on a gluten-free crust.
Poached egg, prosciutto, and sage over a garlic-butter base.
Curry shrimp with spinach. At a restaurant I used to work at I often made this for myself and other cooks. Deep fry the dough a little first for a little crunch and so it doesn't have to bake long enough to over cook the shrimp or wilt the spinach to nothing.
The curry shrimp was more of a curry laced, spicy bechamel, with some mozzarella added.
Bake HOT and fast so it gets bubbly and slightly browned on top.
My favorite at home is the dough recipe from Peter Berley's everyday bread book, and the toppings done from the "breakfast" pizza recipe in Nancy Silverton's Mozza. (Full disclosure: I use fake bacon, horrors...)
My wife and I have three go to pizza's. I use the no knead dough method to make my crust. Making it a few days ahead and refrigerating gives it the most flavor.
Pizza #1: mozzarella tomato sauce, with some cherry tomatos mixed in. After it is done, top it off with arugula that has been lightly dressed in truffle oil (or olive oil and truffle salt).
Pizza #2: mozzerella, tomotato sauce with olives and Calabrian peppers. (OK, this is really a rip-off of Nate Appleman's pizzia diavialo, but everyone, even non-spice lovers, love this salty-spice of this pizza).
Pizza #3: mozzerella, tomotato sauce with mushrooms and bacon.
Whole wheat dough, spinach, feta and red onion. drizzle with fennel vinaigrette at plate. Have with beer, family and friends.
Top homemade pizza dough with a sauce made from broccoli, olive oil, and garlic (and a splash of broccoli-cooking water). Add some crumbled cooked sausage, a few shakes of red pepper flakes, and a little more parmesan.
home cured and smoked bacon,miatake 'shrooms from out back,plum tomatoes from the garden,buffalo mozzarella,topped with paper thin slices of fresh garlic. Awsome !!
Use chicken schmaltz in the crust, then no cheese (I'm kosher), but home made tomato sauce, charred onions, mixed mushrooms and pulled chicken
Jim Lahey's no-knead dough, a good bottled spaghetti sauce--which I define as one without sugar or corn syrup--, crumbled hot Italian sausage, and mozzarella, preferably fresh. When cooked, a little dried oregano on top. Sorry. I like the American classic.
Jalapeño popper pizza: A layer of cream cheese, layer of bread crumbs (don't skip this one, it's a key layer), sliced fresh jalapeños, top with shredded cheddar. Delicious.
pesto and prosciutto, mounded with arugula after cooking
A local pasta purveyor also sells pizza dough, which is lots better than mine. I replace the tomato sauce with a carrot sauce - roast the carrots and process them and use instead of canned tomatoes. Toppings... farmers cheese, black olives, grilled onions, and fresh dill.
figs, balsamic vinegar, blue cheese, cream sauce (like a bechamel with parmesan, used less than you would a tomato sauce) and a little bit of honey.
Pizza Margharita is the pizza to be judged at any venue. It is the one to make at home, too. No craziness or silliness. Just the real thing.
Your video left me craving a simple pizza with Canadian bacon, figs and blue cheese. I would love to win to make it with the Le Creuset. Thank you for the giveaway!
Tomatoes ripe from the garden and fresh mozzarella cheese is the starter. Any seasonal veggies also from the garden, and a light sprinkle of some pork product. And then crack an egg on the top at the very end of cooking - every pizza is better with a runny yolk.
Fresh tart Michigan wild blueberries, smoked duck, and goat cheese on a thin crust with a tomato sauce made with a bit of fresh rosemary. Top with a little bit of aged provolone. This is by far my favorite pizza, and the tart, tiny wild blueberries are the key. It's just not the same with the big sweet conventional type.
I do crustless. Put a circle of grated parmesan on parchment paper, cover with provolone, and bake until bubbly and slightly browned. Top with tomato sauce and finely-diced pepperoni. Broil until the pepperoni is lightly browned.
Slide the parchment off the baking pan, let cool until the cheese sets up, then slice. Yum.
white pizza: organic bacon, goat cheese on top of bacon and top with roasted onions (take some time roasting the onions w/ a wee bit of salt and sugar)
Pizza French Fries: Bake fries in olive oil, salt, pepper. Use a mix of fresh roasted tomoatoes (w/fresh herbs, honey, balasamic, OO, red pepper flakes) pureed with vinegar and honey and ketchup. Sprinkle with parmesan.
Im all about a nice light olive oil only (no sauce) basil, buffalo moz, maybe pine nuts and BIG FULL cloves of roasted garlic.... I can almost taste it now...
I have two favorite pizza creations. The first is a German-style pizza with a caraway rye crust, grilled bratwurst, sharp mustard, sauerkraut and Emmenthaler cheese. The second is a standard thin white crust topped with roasted garlic in olive oil, duck confit, arugula, and Parrano cheese.
BLT pizza: Light spread of mayonnaise (sometimes mixed 50% with Sriracha), halved cherry or grape tomatoes, and crumbled crisp bacon. Top with arugula as soon as it is out of the oven.
Pepperoni, mushrooms, caramelized onions, a little Gorgonzola (to balance the sweetness of the onions) on top with the moz/provolone blend.
Smoked salmon with grilled peppers and a spinach chiffanade
This is sad, but I've never actually made a homemade pizza. I am just now starting to get into cooking, so I can't wait to try it!
Home cured pepperoni and mushroom. Just crush San Marzano tomatoes in your hand, strain out juice, spread on the dough add cheese and the pepperoni and mushrooms. Also 00 flour seems to work best but AP flour also really good.
Two favorites: one is grilled eggplant and feta topping. The other is a butter chicken sauce with chicken tikka/ tandoori chicken.
When we were kids, homemade pizza was a birthday treat and alot of the toppings were canned - now it's a common weekday meal, cooked on the grill with whatever sounds good and is already on hand.
italian and tuscan sausage with spinach and thin-sliced tomatoes is one of my favorites.
Pesto chicken with pine nuts and parmesan
We have a great pizza with tomato sauce, caramelized onion, and goat cheese
One of my favorites: spicy chicken. The sauce is cream cheese, thinned with milk, Sun dried tomatoes and red pepper flakes. Layer sauce, canned chopped green chilies, cooked sliced chicken breast and top with sliced provolone.
Pizza has to be Margherita. Right now the garden is full of tomatoes and basil. Fresh mozzarella from the farmers market and we are good to go!
BLT pizza is awesome! You have to try it!
This time of year, my favorite pizza is brie, fig & prosciutto with a drizzle of balsamic reduction at the end. It sounds super twee, but is in fact quite delicious.
Olive oil, buffalo mozzarella, roasted red bell peppers, duck prosciutto, and a little fresh thyme.
Clams Casino - with lots of bacon!!
I've fallen hard for anchovies.
After watching the video a salami pizza is in my future. That looks fantastic.
roasted garlic and roasted red pepper, then half roasted eggplant and half anchoives.
Two favorite things with pizza; a sauce made of roasted butternut squash instead of tomato , and caramelized eggplant with any other favorite toppings.
Your pizza dough recipe made w/whole wheat pastry flour, homemade pulled chicken and Lake Erie Goat Cheese.
I put big pies of chopped basil and oregano from the garden on my homemade pies. A St. Louis native, I'm a fan of Provel "cheese," a processed concoction that probably sounds disgusting to others, but since I moved to Hawaii I'm unable to buy it. American cheese is a good stand-in.
I love to make taco pizza. Buy or make seasoned ground beef and line the pizza crust with the mixture. Layer on cheese, jalapenos, tomatoes, black olives, etc and bake as you would a traditional pizza. I like making a wet, slack dough and use very hot oven to produce a light and crispy crust. When the baking is done, finish with fresh onions, shredded lettuce and taco sauce. Enjoy!
I would do this secretly since everyone I know would make fun of me: the usual mozzarella and tomato sauce with grilled pineapple, smoked ham, and lots of red pepper flakes. I love the salty/sweet/sour/spicy combo.
light red sauce, mushroom blend, fresh mozz, light truffle oil and lots of crushed red pepper.
I feel like kimchi pizza could be amazing, perhaps with some very thin slices of tongue? (KBBQ style)
Olive oil, roasted garlic, pancetta and chèvre.
I've heard others praise potato pizza. I've never had potato pizza, it seems like carb overload, but one of these days, I'm going to make one and see for myself..
I am thinking walnuts, huckleberries and feta....
I use pizza as a way to get my 9 year old to try new foods. So far we are up to peppers, onions, garlic, sun dried tomatoes, mushrooms, asparagus and broccoli rabe on pizza and she loves it (in addition to the pepperoni of course).
My go to pizza is my local pizza shop's dough topped with shredded mozzarella, sweet sausage, thinly sliced green peppers, and a little tomato sauce. Baked as high as the oven will go, it usually only takes 5 minutes to cook. And it has to have a little char on it too!
Pesto, Garden Tomatoes and good cheese with olive oil drizzled over the top
My favorite homemade pizza is brussels sprouts and bacon with a white sauce or just olive oil and garlic, and whatever cheese is on hand.
I dont usually have good canned tomatoes on hand so i will also make thai-style pizza "sauce" by grinding up ginger, garlic, sesame oil, and a little peanut with one or two kaffir lime leaves. Comes out in a nice paste that keeps your dough from getting wet and gummy and tastes awesome.
I like to make a white pie with fresh mozzarella, taleggio, shaved asparagus, tarragon, and some preserved meyer lemon. Drizzle a small amount of nice olive oil on after baking and you have got one fantastic, light little pizza.
First of all, I use the gluten free focaccia recipe from the Gluten Free Girl and the Chef for my dough. This gives me the first pizza crusts that I've had in fifteen years that have some chew.
Second, I like traditional pizza toppings because it's been fifteen years since… [see above].
Third, I do like a breakfast pizza with some sundried tomatoes, ham or sausage and cheese. I haven't tried the eggs, but I have a frozen crust ready.
One of my favorite pizzas to make at home (because it's my wife's favorite) is a white pizza with sauteed cremini mushrooms on a bed of fontina cheese. If you want to really get crazy, you can finish the pizza with a drizzle of white truffle oil. It's simple and decadent.
My absolute favorite is artichoke heart, garlic (lots), and fresh tomatoes on a mozz - tomato sauce base!
My favorite pizza to make has hot Italian sausage and sweet bell peppers on tomato sauce (with lots of garlic) covered with a mixture of Italian cheeses. I bake it on a cold cast iron skillet. I used to use a ripping hot skillet, but I tried it one day on a cold skillet and discovered I prefer it that way.
my favorite pizza to make at home is white bean mash and caramelized onion - really any type of pizza that we can't get out easily
My favorite pizza to make is hands-down prosciutto and arugula. It's so classic. I love the salty savory taste of the prosciutto and the fresh bite of arugula thrown on top. As a teenager, it was the first pizza that made me like vegetables on a pizza, seriously.
I've only started making my own pizzas at home in the past year, but I'm always trying out veggie combinations (my love for veggies was a slow bloomer so I'm taking advantage of it now). Here's another current fave: A good tomato sauce, some cubed zucchini, maybe even some mushrooms and spinach, and a sprinkling of strong cheese. YUM.
Probably not original, but for making good use of seasonal ingredients I made a charred corn and cherry tomato pizza with goat cheese, arugula and (ahem, aged) balsamic vinegar the other night. It was pretty tasty! Otherwise, any pizza with prosciutto or good Italian sausage is a winner in my book.
pizza nicoise; I keep coming back to it so it must be my favorite!
Goat cheese, sliced chinese broccoli, roasted garlic cloves.
Pizza with homemade alfredo sauce instead of marinara, topped with mozzarella, parmasean cheese (shaved from a brick of it with a carrot peeler), followed by broccoli and bacon (cooked very little and finished on pizza in the oven so fat oozes into pizza)!
Personally, I love making carbonara pizza! I use a basic white cream sauce, pancetta (cooked down), green peas and pecorino romano! It's fantastic!!!
For egg on a pizza I like to use quail eggs - they cook quickly and distribute well.
duck prosciutto and a duck egg. serendipity had both of these in my kitchen when making homemade pizza a while back.
My current favorite is homemade herbed pizza dough with a light schmear of fresh tomato sauce, fresh spinach, gorgonzola, and mushrooms &/or caramelized onions. Yum!
I like fresh figs, bacon or prosciutto, and chopped pistachios. Or sauteed onions and goat cheese. Or chorizo and chopped almonds. My son loves "pepper pepperoni", if only because it's fun to say. I tried making pizza crust out of cauliflower and parmesan cheese once (lots of blog posts about that floating around)...that tasted interesting but ultimately not like pizza. Glad I tried it once but I won't be making that again.
My go-to these days is caramelized onion, prosciutto, and lots of fresh mozzarella.
Potato, rosemary, and caramelized onions on whole wheat pizza dough -- can't be beat.
My best pizza is a shrimp scampi pizza--layer of roasted garlic, brushed over with the butter and olive oil in which I have sauteed the shrimp until they are half-done. Then the shrimp, and then fresh mozzarella. It's amazing.
I'm not sure how creative it is, but roasted garlic pizza is how I like to make it at home. a little tomato puree with some fresh herbs and a good smear of roasted garlic.
I love Asparagus tips, Sweet Corn, and Pancetta on my pizza.
SIMPLER is BETTER
make a PIZZA BIANCO - when out of oven top with Arugula, EVO, S&P
yum - nothing else needed
Bechamel sauce with mozz, shaved asparagus and prosciutto or red sauce with itialian sausage and jalapenos. My two favorites
We really love making pseudo chicago style deep dish pizzas at home...in cast iron skillets, to boot. Not totally traditional as we like a little corn meal in our dough, but the deep dish situation leaves lots of room for fantastic ingredients....homemade italian sausage, caramelized veggies, any kind of good melting cheese, homemade gravy....so filling, and a fun project....
Never thought to try thick slices of salami on a pizza. Can't wait to give it a try.
I like a fruit pizza. Not the dessert kind, but pizza with sweet/acidic citrus fruits--pineapple, orange, kiwi, strawberry, etc--on a bread dough, finished under the broiler for a little caramelization. I use some candied herbs and drizzle honey to finish. Mmmmmm!
I love a light coating of pesto, thinly sliced raw yellow squash, carmelized onions, a little bit of browned sausage (mild!) and topped with Manchego and Asiago cheese.
I eat and love many different kinds of pizza, but my favorite to make is brushed with olive oil and crushed garlic.
Bake to set the crust.
Top with lightly dressed arugula, a little bit of chopped gaunciale or bacon and a soft poached egg on top with a little shaved parmesean and pepper
Arugula and prosciutto sure seem a popular combination. Still, no one else seems to be combining them with apples and a balsamic reduction drizzle.
How about painting the pizza crust with basil oil and then placing well drained marinated arthichoke hearts all over it. Top with a mixture of fontina, mozzarella and parmesan.
A particular favorite of mine is made with a garlic cream sauce instead of tomato sauce. It's topped with fontina and mozzarella cheese, chicken and pan fried potatoes. Delicious!
i love making a roasted veggie pizza with pesto and goat cheese. top it off with a drizzle of olive oil. so good!
I still have a few left so I'm going for sliced dove breast with basil & red onion. Or, take the dove popper idea and add some thin sliced jalapeno.
Great Idea using salami, I much prefer it to pepperoni. Can't wait to try making a salami and cheese pizza!
I wanted a white sauce for my pizza making one evening, but didn't have any ricotta on hand. I tossed a cup of cottage cheese into the blender with some grated mozzarella and parmesan, a couple cloves of garlic, a few red pepper flakes, a twist or two of black pepper, fresh parsley, basil and a bit of olive oil...topped it with some garden fresh tomatoes, red pepper and broccoli. Simple, yet was very tasty!
Enjoy just about all pizzas and love making them at home. I'm on a "Mexican" kick right now. My last one was a crust brushed with garlic oil and seasonings, then topped with sliced tomatoes, olives, and cotija cheese. Then topped with chopped cilantro and red onions just before serving. Husband's a traditionalist - his was marinara sauce, beef pepperoni, mozzarella, some mounds of ricotta, and green peppers.
My favorite pizza to make at home is my mom's pizza; deep dish style, with all the toppings, and corn meal sprinkled on the crust to make it crunchy! This was like an extra special growing up since it took all day to make.
There's something about BBQ pizza that I really love. Some good homemade dough and BBQ sauce with cheddar, mozzarella, and smoked gouda cheeses. Then char some onions, red peppers, and poblano peppers on the grill for toppings, along with some grilled chicken and bacon. Just can't beat it!
I don't think I can pick a favorite pizza--but with pizza bianca, you can't use toppings to disguise a mediocre crust.
Love to make a BBQ chicken pizza. whole wheat crust, BBQ sauce, chopped up chicken, thinly sliced red onion, a little mozzarella cheese. Bake it off and top with some fresh chopped cilantro. Also a big fan of 3 meat-za! Pizza with sausage, pepperoni and Canadian bacon. Yum
Thinly sliced squash and onions, with garlic oil and mozzarella
Some crushed tomato, capers, a little anchovy, and some good quality whole olives. Top with just a little fresh oregano. Have plenty of hot pepper oil nearby to sprinkle on while eating! My other favorite is to top with Spanish chorizo and padron peppers.
Been a while since I made homemade pizza - just the plain cheese or cheese/pepperoni for me.
Capers...sneak them on..kinda like anchovies....mmmm....what was that?
We discovered a recipe online for homemade margherita pizzas, and they are easily our favorite pizza to make now. The whole family loves them. We use fresh mozzarella di bufala and San Marzano DOP tomatoes when we can find them. YUM!
Lately, I have been making a white pizza- ricotta, garlic, mozzarella with spinach. Very filling. If I am not in the mood for something that heavy, I go for the traditional margherita. I use high-gluten flour for my crust.
my favorite pizza to make at home is taco pizza! take leftovers from taco night (seasoned ground meat, chopped tomatoes, cilantro, onions) and slap them on a homemade crust with some cheese. sounds weird but it's totally delicious.
My favorite pizza I make at home is mashed sweet potatoes mexican chorizo and queso fresco
When she was 7, my daughter asked for a roasted garlic, feta, and bacon pizza, which turned out to be delicious!
My favorite pizza to make is one with an alfredo sauce, caramelized onions, bacon and potato. I thinly slice the potato, toss in olive oil and roast in oven.
When you're using canned tomatoes, I find Peter Reinhart's no-cook sauce recipe is superb. Plus, leaving the garlic raw before it cooks with the pizza maintains a nice bite.
My favorite pizza is blue cheese and figs, very light tomato sauce and fontina instead of the traditional mozzarella... dough stretched thin for a crisp cornicione... mmm!
i love that reinhart sauce recipe too! but we eat a lot of pizza here without sauce , garlic oil instead. then mozz, artichoke hearts, capers (lots!) and speck.
I haven't made pizza at home lately because of some upsetting dough experiences, but the most madcap thing I ever made was something like an okonomiyaki pizza. I minced shrimp and flash fried them with ginger garlic and a little plum sauce and made a sauce consisting of peanut butter, soy sauce and sriracha. Spread the sauce on, standard Mozzarella, top with shrimp and fresh slivers of carrot and a ton of green onion.
It was wonderfully strange.
Homemade marinara, fresh mozzarella, and Rock Barn Italian sausage with an olive oil brushed crust and grated Parmesan after it comes out of the oven.
I love to make many pizzas, but one of my favorites has goat cheese, caramelized onions, figs and prosciutto.
Meatballs and Potato pizza
This time of year, my favorite is a BLT pizza. Found some uncured Black Forest Ham bacon at TJ's, pick some mixed greens and tomatoes out of the garden. Little olive oil on the way to the table.
Using good salami in place of pepperoni is a really good idea. I'll have to try that sometime soon.
I love making a pizza with caramelized onions and goat's cheese
Fry peppers, onions, and mushrooms in the pan until caramelized. Put the dough (after it spent a couple days in the fridge, thanks Peter Reinhart) on top of the mixture and bake. Turn it over and serve.
Of course, you can add cheese.
Shrimp, bananas and a few generous dollops of some simple creamy goat cheese on a spicy tomato sauce.
I love making plain old homemade pepperoni pizza on whole wheat crust. I can't wait to give this recipe a try!
We love grilling our pizzas, and recently made a "Maine Event" pizza, which was the best pizza we've ever made. Cream sauce as the base, topped with cooked lobsters and corn, along with chopped chives and shaved pectorino romano cheese. I'm salivating just thinking about it, and it's 6:45 in the morning!
I LOVE clam and bacon pizza with red pepper flakes. I let my dough sit in the fridge for 2-3 days to get extra sour before I use it.
I'd like to try this with a St. Louis style pizza. I wonder whether the pan would help me get the ultra-thin crust to that nice "cracker" consistency. I'll just have to find some Provel cheese (or break out the mozzarella, provelone and liquid smoke and make my own!).
Spread the dough with fig jam, scatter crumbled goat cheese and thinly sliced red onion on top, bake. When the pizza comes out of the oven, drape it with thin slices of prosciutto. Let it rest for a few minutes and then serve.
Spread carmelized onions over the dough and then add some sauteed chard, goat cheese, and sausage.
Roasted garlic and crumbled, browned Italian sausage with a simple red pizza sauce on crust using Todd English's "Figs" pizza dough. When we have a pizza/cocktail party I'll make 15-20 pizzas and this is the one that gets the most comments, though I like spinach and ricotta white pizza a little better. Don't forget to heat up the heavy duty pizza stones for that crispy, thin crust.
I want a salt-bomb pizza with all the moldy things in my fridge, which are pizza-perfect except for their aged condition: broccoli rabe, speck, ricotta salata, sundried tomatoes...and an egg? Yes, let's egg it too.
definitely bacon and egg pizza!
I make pizza at home quite often using the same dough recipe from about 10 years ago that I "perfected for my palate". The crowd favorite here is a pizza with an olive oil base, fresh crushed garlic, leafy baby spinach, sundried tomatoes, roasted pine nuts, feta cheese, a bit of mozzarella and a sprinkling of chopped basil.
Pizza Margherita all the way. Sometimes with roasted garlic. Perfection!
I don't think I have a "best" pizza - so often it's a "what looks good from the fridge" pizza (or "what needs to be used up from the fridge"). Even the use-it-up pizzas are good, if not always great.
One of our favorite pizzas that I make is my pizza sauce with crumbled gorgonzola, a lesser amount of shredded mozzarella, crumbled crisp bacon and plumped raisins. Sauce the crust, then strew the plumped raisins around, then the cheeses, and finally the bacon. The raisins go under the other toppings because they can burn easily when too exposed to the heat. Love the sweet, salty, spicy, rich feel of this pizza.
Proscuitto, fig and gorgonzola cheese. Drizzled with aged balsamic vinegar and olive oil.
This summer our biggest experiment was pizza with squash blossoms stuffed with ricotta and then drizzled with basil oil -- yum!
Make one with chicken marinated as for paper-wrapped chicken. If you want veggies, then broccoli/onions might work.
My favorite pizza at home is the kind where you mix up some dough and put some toppings on it. I especially like it when it is served with wine.
shrimp, sweet corn, chevre, and red chili flake.
Any pizza with an egg on top.
I love a pizza with olive oil, garlic, sauteed mushrooms and spinach, and cheese.
I'm thinking about an herb salad pizza, dressed with lemon and walnut oil. Yum!
You make it look so easy, because it is!! I like my pizza made with homemade Italian sausage and slices of garlic!
My 8 year old daughter has been topping her own pizza (using the same dough recipe from ratio) since she was 4 with olive oil, shaved carrot, felino salami, and goat cheese. Sweet, savory and creamy.
During the school year my daugthers and I engage in making pizza for dinner. Sometimes we take advantage of leftovers in the frig (roasted chicken, olives, etc...). Other evenings might be sauce, basil and cheese.
I like making ricotta, mozzarella and parmesan pizza, then topping it with arugula when it comes out of the oven.