If there is one thing we can’t figure out when it comes to pizza, it’s how to make them round. Tossing them in the air is a mystery which has resulted in much swearing. We’ve finally given up, and simply roll them out. This dough pizza we wanted to make extra thin crust, but the middle of the dough got stuck while rolling. After a recovery operation, folding the dough over itself and rolling again, we ended up with this half-moon shape. Looks don’t matter, taste does (or so we tell ourselves, over and over).
Half-Moon Vegetable Pizza with Green Peppers, Grape Tomatoes and Onion
This is quite similar to a pepperoni pizza, the favorite pizza of the US. We changed it up a bit and used a local organic sausage from the local Poway farmer’s market. We also added blue cheese and onion to give the mouth a kick to the teeth. It works brilliantly, and is one of our favorite foods.
Pizza: Blue Cheese, Parmesan, Organic Sausage and Onion
Will make enough dough for 4 pizzas, of which we will just make one below. The remaining dough can be frozen until your next pizza craving demands satisfaction. Continue reading Easy Pizza Dough in 2 hours→
“Pizza!” you may be saying with increduility as you wonder at the seeming incongruity of providing pizza recipes on a sandwich blog. Well, please bear with us while we provide this rather plausible and very convincing rationale.
In Scandinavia, there is a long tradition of open-faced sandwiches (or smørrebrød as they are called in Denmark). Open-faced sandwiches are essentially bread, with layered toppings. So it’s not much of a stretch to call a pizza, a sandwich. After all, it is just that: bread with layered toppings. For the pizza purists among the readers, this might seem like too much of a stretch, but we say that pizza by any other name is still an open faced sandwich. Convinced yet?
Smoked salmon pizza topped with goat cheese, onions, olives and pesto-mascarpone cheese blend
