Pizza #63

One last gasp for fall and winter flavors. Kielbasa and acorn squash and frizzle sage and caramelized onions. Didn’t I say I would talk more about these pizzas? This was delicious. But really rich and heavy and not something I recommend now that it’s warmer.

Pizza #62

My first original pizza! I was eating some pimento cheese deviled eggs a while back and [lightbulb] I needed to make a pimento cheese pizza. But I didn’t want to just slop pimento cheese right on top of a regular pizza, though, I wanted the pizza to have the ~*ESSENCE*~ of pimento cheese, if you will. So instead of mixing the pimento peppers with the cheese I turned them into a sweet and spicy tomato sauce. For the cheese mixture I whipped a hearty amount of mozzarella and cheddar into some cream cheese to make a creamy cheesy topping. And then (bear with me now), I knew it needed that mayo because pimento cheese has to have mayo and mayo is one of God’s Chosen Foodstuffs. I tried to make my own aioli and to say that it ended poorly would be an understanding. So I made a paste out of garlic and mixed it in with pre-made mayo and tried to pipe it out on top but you see how that turned out. Anyway it came out really really delicious even if you could quibble that it doesn’t have the ~*ESSENCE*~ of pimento cheese.

Pizza #61

Pistachio and red onion pizza inspired when I stumbled upon this. Naturally mine doesn’t look nearly as good as the original although maybe it would’ve helped if I’d done a blur effect? This is a good pizza if you want something simple but different from your ordinary sausage and onion pizza (Adam is in the background saying “I WISH you would make an ordinary sausage and onion pizza!”).

Pizza #60

The NYT considers this a “Recipe for Health” which means I’m allowed to eat it for breakfast I guess.

Pizza #59

Hawaiian pizza with the addition of jalapenos because jalapenos on pizza is so hot right now. Everyone told me it made it too spicy but I loved it.

Pizza #58

Once again another pie inspired by something I saw on the blog Slice and another pie that looks nothing like the original. I don’t know that I see the benefit of adding cooked pasta on an already dough-y food stuff but I really liked the ricotta on it and intend to do that again.

Pizza #57

I made a buffalo wing sauce that was essentially 50/50 butter and Frank’s hot sauce. I cooked bits of chicken in it then drizzled it all over the pizza dough. Used mozzarella cheese and after it was in the oven topped with bits of celery and blue cheese. I like a good ranch for my wings but I had no idea how to incorporate that onto the pizza short of drizzling it on. Actually that sounds amazing. I should’ve done that. Doh.

Pizza #55

Thai Chicken Pizza, inspired by the second best pizza on offer at California Pizza Kitchen. I used this recipe for the spicy peanut sauce and I recommend making a lot of that stuff and keeping it on hand. Great to toss with egg noodles and some veggies for a quick dinner.  I used this recipe as a guideline for toppings but just riffed based on what was available at the grocery store.

Pizza #54

Toppings inspired by the pizza at Mozza at Los Angeles, although a little bit different since I used a pesto base and didn’t do the leeks the same way because I’m bad at reading directions.