I am trying out a new pizza dough recipe, Roberta’s Pizza Dough, that I found on NYTimes cooking website. During the time eating at home over the last year, I have found that making pizza from scratch is satisfying and comforting on so many levels. I know it's not healthy but there has to be a balance in life. What are your favorite toppings?

Working on my Pizza Game...

I found a recipe which uses bread flour in the dough. Pizza came out great. Dough was rested for 48 hours. The secret to great dough texture is allowing it to rest for 12 to 48 hours.

This pizza dough was chewy on the inside and crunchy on the outside. Recipe is a keeper!

Homemade Pizza by Elise Bauer of Simply Recipes

www.simplyrecipes.com/recipes/homemade_pizza/

Since my pizza making skills are getting better, will be making more homemade pizzas. Will be experimenting with different flours/yeasts/methods.

Will be posting my version of the recipe soon on my blog, sometimes SAVORY.

sometimessavory.wordpress.com/

Homemade Pizza by Elise Bauer of Simply Recipes

www.simplyrecipes.com/recipes/homemade_pizza/

I tried experimenting with the flash on this one. The first few created too many shadows, so I put a plastic bag over the flash which seemed to disperse the light more evenly. I think the result is quite good.

One disadvantage of living out in the boonies is not being able to have pizza delivered. Our nearest pizza place is a 50+ mile round-trip excursion - needless to say, there is no delivery.

So now we have homemade pizza.

The secret of why good pizza bakers are also good lovers.

'Casa Di Peppe' in the Rue Saint-Jacques (5e)

Paris, France 18.08.2023

www.casadipeppe.fr/en/

Nicht zu fest und nicht zu zart

Das Geheimnis, warum gute Pizzabäcker auch gute Liebhaber sind.

'Casa Di Peppe' in der Rue Saint-Jacques (5e)

Paris, Frankreich 18.08.2023

www.casadipeppe.fr/de/

Leftover pizza....what's your reheating method?

I use the skillet method...

Here are a few methods to use:

THE SPRUCE EATS

The Top 3 Ways to Reheat Pizza

Say goodbye to soggy cold slices

Written by Danilo Alfaro

www.thespruceeats.com/top-ways-to-reheat-leftover-pizza-4...

THE KITCHN

We Tried 5 Methods of Reheating Pizza — And Found a Clear Winner

By JILL WALDBIESER

www.thekitchn.com/skills-battle-best-way-to-reheat-pizza-...

TASTE OF HOME

How to Reheat Pizza So It Tastes as Good as Day One

Charlotte Grainger

www.tasteofhome.com/article/how-to-reheat-pizza/

TASTEMADE

Ultimate Pizza Reheat Hack

We're reheating pizza 3 different ways to discover — once and for all — which method is best for delicious leftovers.

www.tastemade.com/videos/ultimate-pizza-reheat-hack

My go-to recipe for pizza dough from Ken Forkish's wonderful bread cookbook Flour Water Salt Yeast.

pizza night

I once worked at a pizza shop, I kneaded the dough

Photographed in Fountain City Wisconsin

Tuesday July 5th, 2022

Photographer: Ivana Jurčić www.ivanajurcic.com

in prep for Sunday pizza night. Never too much pizza.

2x3 crop

61.365

I'm always searching for different ways to make my pizza. We like thin crust and not soggy. I often use a baking stone, but find that I have more dough then space on my stone. I have round pans that have little holes in, have used parchment, etc. I am most satisfied using this baking pan. I very lightly grease the pan and dust with cornmeal. This recipe for pizza dough works perfectly in this 13 x 18 Jellyroll Pan. I am able to spread out the dough to the edge of each side. When baking the dough shrinks a bit in the pan. I actually bake the pizza dough for about 5 to 7 minutes before I put on the toppings so that I'm guaranteed a crispy dough. I'm able to get 12 nice square slices from this recipe.

I use scissors to cut my square slices.

Pizza Dough

1 package (2 1/4 tsp.) instant yeast.

1 cup warm water ( 105-115F) divided

1 Tbsp. oil

1 tsp. sugar

1 tsp. salt

2 1/2 cups all purpose flour

Cornmeal for dusting

Dissolve the yeast in 1/4 cup of the warm water. Now, in a larger bowl add the dissolved yeast and the remaining 3/4 cup of water. Add the oil, sugar, salt, and flour. Mix thoroughly about 20 strokes until the dough becomes a ball. Let the dough rest for 5 to 10 minutes.

In the meantime preheat oven to 425 degrees. Lightly grease a baking sheet, and dust the sheet with a little cornmeal. Then knead the dough a bit about 2 minutes and then shape the dough into the baking sheet or make a 12 to 16 inch circle and put into a round pan.

As, I said I then bake my dough for a bit before I put my topping on for about 5-7 minutes. Take out of oven and then put your toppings on and Bake in 425 degree oven for about 20 minutes or until crust looks golden brown.

.

Photographer: Ivana Jurcic www.ivanajurcic.com

We made two Calzones with Trader Joe's Pizza dough we had in our freezer. We put Shredded mozzarella cheese, Ricotta cheese and Pepperoni in one and Kalamata olives in the other. Got a jar of Tomato sauce to dip our Calzones.

Our house

Knoxville, Tennessee

Friday, May 9th, 2025

Like / Follow / Subscribe:

www.aaroncampbell.me

Ingredients:

2 pouches (7.5 oz each) Bisquick® Complete buttermilk biscuit mix

1 cup water

1 jar (14 oz) pizza sauce

1 package (8 oz) sliced pepperoni

2 cups shredded mozzarella cheese (8 oz)

Directions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).

2. Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.

3. Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.

This authentic Neapolitan-style pizza is a perfect balance of tradition and indulgence, featuring a beautifully blistered, airy crust baked to perfection in a wood-fired oven. Topped with melted fior di latte mozzarella, hearty Italian sausage, and bitter yet flavorful rapini (broccoli rabe), this classic Pizza Salsiccia e Friarielli delivers a bold and satisfying experience. The creamy white base, rather than the traditional tomato sauce, allows the delicate flavors of the cheese and vegetables to shine, while the sausage adds a rich, savory contrast.

What sets this pizza apart is its impeccable leopard-spot charring, a signature of expertly crafted dough that has been fermented for optimal texture and depth of flavor. The crust's slightly crispy exterior gives way to a light, chewy interior, making every bite a delight. A drizzle of high-quality extra virgin olive oil enhances the natural flavors, while a hint of red pepper flakes adds a subtle kick.

One of the most unique details is the rolled-up section of crust, slightly charred and filled with gooey, molten cheese—possibly an intentional chef’s touch or a delightful quirk of the bake. This unexpected detail adds both visual appeal and a satisfying final bite.

Served on a simple white plate with a fork and knife at the ready, this pizza is a true hidden gem for lovers of authentic Italian cuisine. Whether you're a pizza connoisseur or a casual foodie, the combination of smoky, creamy, and slightly bitter flavors makes this dish a must-try. If you’re in search of the best Neapolitan pizza, this is one worth savoring.

Craving a real pizza experience without the carbs? You’re going to love this!

This easy keto pizza dough recipe creates a crust that’s chewy, crisp, and sturdy enough to hold all your favorite toppings, without sacrificing flavor. Made with simple ingredients like almond flour, mozzarella, and cream cheese, this dough delivers the perfect slice every time, all while keeping it low-carb.

Full Recipe: www.castironketo.net/blog/keto-pizza-dough/

Using classic fathead dough as the base, this recipe comes together quickly: just melt the cheeses, stir in almond flour and an egg, shape the dough, and pre-bake. In about 30 minutes total, you’ll have a golden crust ready for whatever toppings your keto heart desires.

Want a crispier bite? Bake the crust a few minutes longer before loading it up. For extra flavor, mix in a pinch of garlic powder, onion powder, Italian herbs, or crushed red pepper flakes. Feel free to customize the dough with your favorite seasonings!

Here’s what you’ll need:

Mozzarella cheese

Cream cheese

Almond flour

Egg

Baking powder (plus optional spices for extra flavor)

Kitchen tip: No microwave? Simply melt your cheese gently on the stovetop. No rolling pin? Just press the dough into shape by hand between parchment sheets.

Simple Steps to Make It:

Melt the mozzarella and cream cheese together.

Mix with almond flour, baking powder, seasonings, and an egg to form dough.

Roll out and pre-bake the crust.

Add your toppings and bake again until bubbly and golden.

Storage and Reheating:

Store leftovers in the fridge and reheat slices in the oven or air fryer for a perfectly crisp next-day pizza!

Ready to enjoy a satisfying, low-carb pizza night at home?

This keto pizza crust is so good, you won’t even miss the real thing!

This classic Neapolitan-style Pizza Margherita is a masterful blend of simplicity and perfection, featuring a thin, blistered crust with signature leopard-spot charring. Fresh San Marzano tomato sauce spreads evenly across the base, its bright acidity balanced by the creamy richness of melted mozzarella di bufala. Fragrant basil leaves add a fresh herbal touch, while a drizzle of extra virgin olive oil enhances every bite with a smooth, peppery finish.

The dough—expertly fermented and cooked in a high-temperature wood-fired oven—yields a light, airy texture with just the right amount of chew. The slightly charred edges are a hallmark of true Neapolitan pizza, offering a smoky contrast to the sweet, tangy tomato sauce. The mozzarella melts into silky, bubbling pools, creating an irresistible blend of flavors and textures.

Beyond its simple ingredients, this Margherita pizza embodies the essence of Italian culinary tradition. First created in Naples in 1889, the dish was said to be inspired by Queen Margherita of Savoy, with the colors of the Italian flag represented in its toppings—red tomatoes, white mozzarella, and green basil.

Served on a classic white plate with a neatly arranged set of silverware, this pizza is both visually stunning and deeply satisfying. It's a must-try for pizza lovers who appreciate the balance of crisp crust, luscious cheese, and fresh, vibrant flavors. Whether you’re indulging in an authentic pizzeria Napoletana or making a pilgrimage to Naples, a perfect Pizza Margherita like this is a timeless culinary masterpiece.

I had my first try at making pizza dough last night & was really happy with the results, so I took a few shots as I was cooking

Here is the recipe if you want to give it a try.

Pizza Dough Ingredients

2 Cups Plain Flour (I used Healthy Baker Brand)

1 x 8g sachet Dry Yeast

1 teaspoon Caster Sugar

½ teaspoon Salt

2 tablespoons Olive Oil

¾ cup Warm Water

It's interesting the things the pandemic brought us. Homemade Pizza is one of them for me - or at least really good Homemade Pizza is. When the kids were little I would buy pre-made pizza dough, or Pita's and we'd do family pizza night which was good at the time. Later we took to ordering from local places but at some point the price for 1 extra large Pizza delivered rose to over $50 plus tip - crazy!!! It was early 2021 when I found this dough recipe specifically for the kitchenaid mixer, and I've been using it ever since. I love that I don't have to start it early in the day, there's no kneading, one rise for about an hour, and 8 minutes in the mixer. I can start at 4:30 and eat at 6:00 😀 Bread/dough to me is kind of like a miracle - 4 simple ingredients and you can make food!

I have to admit, I think I am a very good cook. The one thing that I have yet to really do has been the whole bread/dough/yeast thing. Well not anymore.

Found a really easy recipe at The Kitchn for pizza dough and decided to take a stab at it and it turned out wonderful!! I do have to say a pizza stone is really needed to do this. Or either put the sheet pan in the oven as your a preheating. You will not get a crispy crust if you don't. I will definitely be making this again.

I made this with canned mushrooms (YUM) and pepperoni. I bought Cento pizza sauce in the can. It is pretty good...is there any other pizza sauce out there that is really good?

Recipe

Apologies for not visiting your photostream these past couple of days, I've been concentrating lots of time and energy on my son. My friend's illness has focused my mind on my own situation and I want to build as many memories with him as I can.

N's learning about jobs people do at his preschool this week, and yesterday he decided he wanted to be a chef and make pizza. So, we made pizza dough from scratch, cooked a bizarre combination of ingredients for his pizza, baked the pizzas, and then he woofed it all down. I was instructed to photograph each stage so he could take the pictures to school for 'show and tell'. He seems to have more pictures up than any of the other kids, can't imagine why!

I'll be back looking at all your amazing and beautiful photos soon :)

Take some fresh pizza dough, roll it out, cover with a sugar & cinnamon mix the cut and roll it up add more sugar and mini-chocolate chips and bake it and you have fun deliciousness!

241/366

Don't know what happened to my gigantic red pizza making bowl. Will have to search (probably was annexed for craft activity!)

Liverpool Food & Drink Festival 2013

The ingredients for making homemade pizza, including shredded cheese, pizza sauce and spices. Man hands needing dough

I have been making my own pizza dough for over 20 years. My youngest (with feeding issues related to autism) eats a limited diet and pizza is a staple. I make pizza dough in large batches weekly. It wasn't until quarantine that by adding the last 1/4 cup of flour while kneading it I get a much more supple dough. Perks of uninterrupted focus.

This stunning wood-fired pizza oven is the heart of an authentic Neapolitan pizzeria, radiating warmth and tradition. The oven’s rounded, tiled exterior, adorned with golden mosaic lettering, is a signature of a handcrafted, high-temperature pizza oven designed for baking perfection. Inside, the glowing embers and roaring flames ensure that each pizza is cooked in seconds, achieving the ideal balance of crispy, charred crust and a soft, airy interior.

A pizzaiolo in a brown cap and mask works diligently, showcasing the art of traditional pizza-making, where skill, precision, and high-quality ingredients come together. The open-flame cooking method allows for the unmistakable leopard spotting on the dough—an essential feature of true Neapolitan-style pizza. The scene is alive with heat, craftsmanship, and culinary passion, making it a visual and sensory delight for pizza lovers.

In the foreground, a stack of white plates and a red-handled pizza tool sit atop a wooden counter, ready for service. A notebook filled with handwritten notes suggests menu planning, recipe adjustments, or even a chef’s journal, adding a personal, behind-the-scenes touch to the setting.

This inviting pizzeria environment reflects the deep-rooted Italian tradition of wood-fired cooking, where every pizza tells a story. Whether in Naples, Tokyo, or New York, a true forno a legna (wood-fired oven) remains the gold standard for pizza authenticity.

For those in search of the perfect slice, this image embodies the essence of old-world craftsmanship, modern culinary expertise, and the simple magic of a fire-kissed pizza.

💡 HOW : 🔥 ACTION ONE (3XP) (Preparation and Cooking) : Preparation and cooking of the sauce

🏃 Step 1 (1XP) : 0:14

🏃 Step 2 (3XP) : 0:19 (You can use powdered garlic and basil dry) (Stir the sauce regularly)

⚠️ Remove the garlic clove before filling the pizzas

⚠️ Think of putting the sauce at low temperature

🏆 Difficulty : Very Easy (Level 1)

🎓 Skills : No special skills

👑 Senses : 👀 Vision 👆 To Touch 💃 Proprioception Equilibrioception 👃 Smell ♨️ Thermoception

😉 Intelligences : ⛹️ Kinesthetic Body Intelligence

🔢 Intelligence Logic Mathematics

💡 Imagination

🔨 Tools :

⚒ A pan

⚒ A wooden spoon (Wood is not necessarily required)

⚒ A lid

🍲 Ingredients (📜 Recipe) : 3 Pizzas

🍚 Olive Oil 🔍 (0,09L) (9g) (81 Calories)

🍚 Tomato Concentrate 🔍 (4g) (3 Calories) #Optional

🍚 Garlic 🔍 (A Clove) (6g) (6 Calories)

🍚 Tomato Sauce [Luisa, Italian Peeled Tomatoes in Tomato Juice] 🔍 (0,800L) (134 Calories) (You can use fresh tomatoes instead)

🍚 Basil 🔍 (4 Leaves) (8 Calories)

🍚 Oregano 🔍 (4g) (10 Calories)

🍚 Pepper 🔍 (1g) (3 Calories)

🍚 Salt 🔍 (3g) (0 Calories)

⚠️ Mix the pepper, the salt ... etc According to your taste

⚠️ Chop basil and oregano if it's not the case

⚠️ Consider nutrient intake of ingredients and of calories.

⚠️ Do not hesitate to convert the units of measurements indicated in the description. If you are using other units of measurement.

⚠️ The indications in the description are not all exhaustive and are not all a standard. Many items may vary depending on each.

⚠️ The ingredients and tools are not a standard. Make according to your taste and the means that you have at disposal.

📋 WHAT :

✍How to Cook {3} Step by Step

🌟 : Tomato Sauce For Pizza

💫 : Sauce for Pizza

🌌 : Sauce Galaxy

✨ : Cooking Universe (🍳)

📝 Type : Cooking a sauce

🎨 Style : Cook a Tomato Sauce for Pizza

🔊 Language : International (🇬🇧 description and steps in English, but comprehensible by the whole world)

️ You can use your playlists as filters, to find what you're looking for exactly (Download the application if you want a more exhaustive list) : www.youtube.com/channel/UCb1N-vNT8Y1-qx0PdlvLRpg/playlists

📏 HOW MUCH :

🏃 2 Steps

🔥 1 Action

✔ 4XP

🔨 Need 3 Tools

🍲 Need 8 Ingredients (1#Optional)

245 Calories (About) For One Pizza = 82 Calories

🔍 Dosage (Weight) (About) : (3 Pizzas - 830g) 1 Pizza = 277g

👫 How many people : 3 Pizzas - 3-5 Persons (Main meal)

⏱️ Preparation Time : 35 Minutes Minimum - 2 Hours Maximum

👑 6 Senses

😉 3 Intelligences

WHO :

🍳 Cook by Carmen !!

🎥 Filmed by LG : Samsung Galaxy S7

📡 Posted by LG

📼 Video made by LG (Windows Movie Maker 2017)

♬ Music Used (No Copyright) : Etoile - Theme 2 : www.youtube.com/watch?v=B_5z60PLkF8&t=162s

© Etoile No Copyright (Recipe and Music)

⚠️ The description may no longer be up to date. Due to human discoveries and improvements. Pay attention to the date of publication and creation. Even works of art suffer the outrages of time

❓ WHY : Learn how to cook a Tomato Sauce For Pizza

📍 WHERE : Pontault Combault (🇫🇷 France)

🕓 WHEN : 29 September 2017

⌚ Duration : 2 Hours Minimum (Not advisor) ~ 24 Hours Maximum

⚠️ The duration depends on the performance and tools used by the author. That is why this is indicated from the minimum to the maximum

👉 Follow us :

💥 Facebook : www.facebook.com/Emagination-245483199189790

💥 Instagram : www.instagram.com/emaginationetl

💥 Flickr : www.flickr.com/photos/emaginationetl

💥 Dailymotion : www.dailymotion.com/eMaginationETL

💥 Youtube : www.youtube.com/channel/UCb1N-vNT8Y1-qx0PdlvLRpg

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#howtocook #emagination #pizza #dough #tutocook #cook #cookingpizza #cookpizza #carmen #cooking #learntocook #stepbystep #pizzadough #pizzarecipe #recipe #recipepizza #imagination #milk #sauce #tomato

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It doesn't take her long to use those flowers to make that pretend pizza. Imagination is such a gift!

October's Daring Bakers challenge was to make pizza dough!

This is a picture of my pizza, which I topped with mushrooms and olives. Mmm! My favorite!

Recipe can be found at my blog here: hellobaker.net/2008/10/october-daring-bakers-pizza-dough/

via Instagram ift.tt/1IbiuSa

INGREDIENTS:

2 1/2 cups diced peeled butternut squash

1/2 cup chopped onion (about 1 small)

1 tablespoon packed brown sugar

1 teaspoon sea salt or kosher salt

1/2 teaspoon black pepper

2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

4 oz pancetta, diced

3 tablespoons basil pesto

1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)

1/3 cup Fisher® Chef's Naturals® Chopped Walnuts

1 cup shredded Asiago cheese (4 oz)

1/2 cup crumbled feta cheese (2 oz)

DIRECTIONS:

1. Heat oven to 400°F. In medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish. Bake about 20 minutes, stirring occasionally, until squash is tender.

2. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle. Bake at 400°F 7 to 10 minutes or until light golden brown.

3. Meanwhile, in 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat. Add pancetta; cook 4 minutes, stirring frequently, until lightly browned. Drain.

4. Spread pesto over partially baked crust. Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses. Bake 6 to 8 minutes longer or until edges are golden brown. Let stand 5 minutes before serving.

It seems I'm always in search of the perfect pizza crust. I find and try variations, I make up variations, I declare my latest versions the best I've ever made, then I keep on trying new things. I'll likely try new doughs forever, all with similar declarations...

But this dough, another as I work my way through Peter Reinhart's Crust and Crumb... It's Pizza Dough (number 2). I modified his poolish-style sponge to use firm starter that had been fermenting in my fridge for 2 days. I used the same proportion (8 oz.), and had to add a bit of extra water. I also used my viili yogurt instead of buttermilk.

These "hybrid" doughs that have the sourdough starter and instant yeast have an amazing mix of both qualities. This crust was soft and chewy, probably the most "pizzeria-style" dough I've ever made. I baked it on a stone at 550, even though I had to heat up the kitchen to do so. I couldn't bring myself to stand around outside tinkering with the grill (and it was also looking like rain) - and I knew that our temps (outside) were going to drop 30+ degrees anyway and that the house wouldn't feel hot for long.

(I used the residual oven heat to finish up baking the season on the lid of my new-old cast iron Dutch oven.)

The single peperoni slice is the inner core, kalmata olives are the outer core, mushrooms, cheese and sauce are the mantle and the crust is, of course, the crust!

You can find this recipe for Pizza With Sautéed Leeks, Grilled Mushrooms and Goat Cheese Whipped with Lemon Zest at our blog.

We encourage you to go visit for inspiration on your next sandwich, and leave us some feedback; we really want to know what you think.

Anders & Wendie

http://www.AmazingSandwiches.com

I've recently rediscovered the joy that is making your own pizza from scratch -- dough and all. It's actually really easy, not too time consuming, and the results are amazing. Plus you can make the kind of crazy pizzas you'd be scared to ask for in a restaurant.

My dough recipe:

1 1/4 cups lukewarm water

1/2 tsp sugar

2 tsp instant dry yeast

2 tbsp extra-virgin olive oil

100g semolina flour

400g bread flour

2tsp sea salt

(flour is best measured by weight, since its volume varies a lot on how well it's packed, etc. also, make sure you're using *bread flour* and not all-purpose)

- pour the lukewarm water in a large bowl, and dissolve the sugar in it

- sprinkle the yeast over top, and let it dissolve

- add the oil, and about half of each of the flours, and mix until combined

- add the remaining flour and salt, and stir until combined

- start kneading the dough until it is coming together, then turn it out onto a floured surface

- knead the dough for 5-7 minutes until it starts looking smooth like the photo above

usually it's still a little sticky when I start kneading, so I'll add a light sprinkling of flour every little bit. my best success kneading is to push on it with both palms, fold it back on top of itself, rotate 90 degrees, and do it again.

I'll divide the dough ball in half, and oil up two large bowls with olive oil. Lightly coat each dough ball with oil from your hands, and place each one in a bowl, and loosely cover the top of the bowl with cling wrap. Let it rise for a few hours (it should double in size).

I'll divide each of those dough balls into two, so I get a yield of 4 small to medium'ish sized pizzas. I'll spread the dough out on the counter to get it to the desired shape (don't overwork or overflour it at this point!) then put it on a pizza peel that's been lightly dusted with semolina flour. I'll add my toppings (lesson learned: "less is more" with pizza toppings), then let it slide off the peel onto the baking stone.

I'll have preheated the oven at its highest temperature (mine only goes up to 550) for about an hour before baking. It's usually done in about 6 minutes or so, but keep an eye on it.

sometimes you just have to take up a challenge and try new flavors and combinations.

no matter how weird and untraditional they may seem - a genuine risk pays off once in a while.

let's consider pizza. an italian staple once again back in my pantry when happened I was needing something comforting and home-y tasting.

if I mention to any lad out there just the mere word "pizza", he'll immediately picture in his mind the image of a pizza margherita - a floury, soft border of white and good smelling dough surrounding the red velvety tomato sauce, which stands as a rich bed for a melting hot, oozing mozzarella decadence. plus a generous spinkle of oregano and a couple of freshly picked, bight green basil leaves.

well, forget that.

it's mainstream.

I swear the thin wholewheat crust, if allowed to rise properly, results as soft and tasty as the real deal. and acts like a perfect base for a generous sprinkle of ricotta flakes, garlicky sautèed spinach, fresh tomato slices, some pecorino romano and, finally, a dust of oregano to finish it off.

would you ever believe that all this goodness can be eaten in one sitting and is actually completely healthy and freakin' good for you?

( late september 2014 )