I made a double batch of pizza dough on Sunday, and it will be ready to bake tonight. I can make 6-8 small pies, and I will certainly make a couple of pepperoni and caramelized onions, but does anyone have any suggestions for the rest?
Get some buffalo mozzarella and fresh basil. If you can, get some good Roma tomatoes to crush into sauce with a little minced garlic and shallots.
Actually that brings up a good question. @hawkinson76 are you making your own sauce? I wouldn't expect someone to make the dough and not the sauce unless they have already found the perfect pizza sauce. I already make my own spaghetti sauce, but haven't adapted it yet for pizza. Did you find a good pizza sauce? If so, what is it? Every sauce I have bought and tried have sucked.
But what do you put on that pizza?
Progressively smaller pizzas until you reach the point where you can no longer create a smaller pizza.
Like a Matryoshka Pizza! History was made today.
You mean like this?
@TyCobb: I make a very simple marinara sauce using whole canned tomatoes, but is otherwise raw. I'm usually very light with the sauce, so the thin consistency isn't a problem, for me pizza is all about the crust (crispy on the bottom, almost raw on top) and a few simple toppings with bold flavors. My kids prefer thick sauce and lots of cheese, and I may make a separate sauce for them using a small can of tomato sauce or paste.
Feta cheese sounds interesting, but I don't know how it would react to a 500 degree oven, maybe it would be better scattered on top after it is out? And the ground beef recommendation reminds me that I still have carnitas left over from the weekend (I love making street tocos at home).
@CH3BURASHKA: I do have some cream cheese icing left from the last batch of cinnamon rolls, I was thinking of making some sticks for dipping, but maybe sauteed apple pizza with an icing drizzle? even with half a dozen pizzas, I'd hate to lose one to an experiment.
@hawkinson76: The feta doesn't melt and gets nicely browned. What you can do is wait and quickly crumble it on half way through to the process. I have never had issues ordering it from local pizza shops so I imagine it is either fine in the oven at the beginning or put on sometime during the baking process.
Good luck on your pizza journey. Post pics of what you make; I would love to see how everything turned out.
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