The pizza bug bit me. I downloaded some recipes for pizza crust, gathered together the leftover ingredients from Sunday's pizza-making extravaganza, and I set to work trying my hand at pizza again.
And as you can see from this first picture, I'm still much too much of a novice. You can't go piling your stuff up on a pizza and expect it to actually bake all the way through in the middle.
And I was timid in the crust making, because truth-be-told, I've not done a whole lot of direct work with breads and yeast and such. So I don't yet have a knack for it. The crust tasted fine, but it didn't rise up as much as I'd hoped.
This is about a 10-ingredient pizza, starting with a mixed flour crust with oregano, basil, and garlic powder mixed into it. Once again, a pesto base felt like the way to go. Then: mozzarella, sliced Roma tomatoes, chopped Vidalia onion, cubed portabella mushroom, asiago cheese, feta cheese, cheddar cheese, sliced sweet peppers, and chopped garlic spiced shrimp.
It required extra baking time and I think I let the pesto spread on a bit too thick. But it was still a delicious pizza when it all came out and was ready for the eating.
Next time, though, I need to remember what 475° F does to slices of tomato: I burned the ever-loving heck out of the roof of my mouth.
And I was timid in the crust making, because truth-be-told, I've not done a whole lot of direct work with breads and yeast and such. So I don't yet have a knack for it. The crust tasted fine, but it didn't rise up as much as I'd hoped.
This is about a 10-ingredient pizza, starting with a mixed flour crust with oregano, basil, and garlic powder mixed into it. Once again, a pesto base felt like the way to go. Then: mozzarella, sliced Roma tomatoes, chopped Vidalia onion, cubed portabella mushroom, asiago cheese, feta cheese, cheddar cheese, sliced sweet peppers, and chopped garlic spiced shrimp.
It required extra baking time and I think I let the pesto spread on a bit too thick. But it was still a delicious pizza when it all came out and was ready for the eating.
Next time, though, I need to remember what 475° F does to slices of tomato: I burned the ever-loving heck out of the roof of my mouth.
2 comments:
You may want to try using a preheated cast iron skillet to bake your pizza in, if you've got one. It acts like a pizza stone (which I couldn't tell if you had) and makes a really nice, crispy crust.
I can't help but think that perhaps some of the leftover bacon grease from an old skillet hurts the flavor, either.
Two of the three recent pizzas were cooked up on a pizza stone, but I would like to try something that can give me more of a deep dish effect. Can you believe I don't own an iron skillet? I'll have to do a little exploring, though, because this will be worth trying.
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