Saturday, August 8, 2009


The picture shows a pizza oven we only dream about owning. Our pizza crust is still under development. Usually it is about half whole wheat and half unbleached flour with about 2 cups of flour to one cup of warm water and one package of dry yeast, approximately. It has to be kept at 100 degrees until it doubles. Here are some of the favorites:

Traditional tomato sauce topped with green olives and blue cheese, with Italian four cheese blend. (vegetarian)

Basil pesto sauce with pine nuts and parmesan, asiago, etc. (vegetarian). A good basil pesto sauce spread over the bread, maybe garlic grits, pine nuts, chopped fresh basil and parmesan, topped with a softer melting cheese

Sliced portobello and brie (no other sauce) (vegetarian)!! Simple - slice the portobellos somewhat thin and arrange to cover the pizza, then layer the brie over the top so it just covers the pizza when done. Use the brie skin too! The best part. Cook until it is all done, serve.

Basil leaves, sliced tomato, and sliced fresh mozzerella balls (vegetarian)!! A traditional. Also fresh sliced garlic is an option.

Stewed tomatoes with red wine reduced onions, rosemary and anchovy: (low fat, but high in Omega oils) Soak anchovy fillets in milk. Slice a large whole onion and saute in red wine with liberal dose of whole dried rosemary leaf herb, until wine mostly evaporates, then add the stewed tomatoes and cook mixture until warm. Spread over pizza dough and arrange anchovies and cook.

Walnuts and Gorgonzola, with herbs!!!! (again, no other sauce). Layer finely chopped walnuts and crumbled gorgonzola and lightly cover with four cheese blend. Cook.

Roasted Red Pepper and Goat Cheese: If you can find the red pepper Adjar sauce use that with garlic to create your red pepper sauce then add strips of roasted red pepper and either goat cheese crumbles or chevre log cut into sections, maybe a very thin layer of romano (lactose free!!!)

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