Monday's dinner option was a new pizza, meant to be bistro or bar-oriented with something closer to a cracker crust. Topped with Italian sausage and two spins on sharp cheddar cheese, all atop a homemade New York-style pizza sauce, it was the rare thin-crust version. I probably should have let it bake a bit longer to crisp up that crust, but it all still turned out pretty tasty.
"South Shore Bar Pizza," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Updated 03 August 2023]
"Homemade NY-Style Pizza Sauce," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 17 February 2023]
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