From the five minute healthy breakfast omelet to the slow cooked Sunday stew there’s one key ingredient that will complete any meal, something fresh. One of my all time favorite/ freshest most simple meals ever is a Saturday morning French bread pizza. Right when I wake up we head straight down to the farmers market to get tomatoes, basil and goat cheese made that morning at 4am from Soledad Goats and driven down to the market from Hanford, CA. Then we stop at Giuliano’s Bakery for some fresh baked bread and mozzarella cheese.
I make a sauce by sweating a half a chopped onion and five cloves of minced garlic in olive oil. Then add 14 oz. of canned San Marzano tomatoes (with it’s liquid), salt, pepper, oregano, Parmesan cheese and crushed red peppers. Simmer for 30 minutes to let the liquid reduce to half.
Slice the bread, add a little sauce, chopped basil, cheese, sliced tomatoes and more chopped basil on top. Then place in a 350 degree pre heated oven for 9 minutes.
On the road to perfecting homemade pizza’s and pasta all you can do is keep trying. Here’s a whole wheat flatbread pizza I made with seasoning in the dough topped with mushrooms, red peppers and garlic.
I hear the word all the time but I’ve never considered myself a Foodie, I don’t even know what the actual definition of a Foodie is. All I know is I love good food, cooking and trying new dishes. With all that said, the weird thing is I’ve never tried a Chicago style deep dish pizza. I’ve always wanted to try one but the closest thing I’ve gotten was a layover at the O’Hare Airport. One day I’ll make it to the Chi but until then all I can do is pretend I know what it tastes like…
Make the dough and toppings
Oil up a cast iron skillet, sprinkle some cornmeal on it and lay out the dough
Add some mozzarella cheese
Then your toppings. This is Italian sausage, onions, garlic, stewed tomatoes, olive oil and seasoning
Then the tomato sauce
Some more mozzarella
Bake in a preheated 375 oven for 45 minutes
Longest 45 minutes EVER but well worth it
With a crap load of toppings you could still pick this sucker up
I dunno if this is what a Chicago style deep dish tastes like but it was damn good…
Ground beef, sauteed onions, sour cream, lettuce, tomato and cheddar cheese wrapped in a large pepperoni pizza, totaling three pounds.
Filed under food, munchies
I had a bunch of left over ingredients from the mango salsa I made the other day so I tossed chopped mango, tomatoes and french feta cheese with a little olive oil. Made pizza sauce (tomato paste, fresh tomatoes, onion, butter parmesan, oregano and basil) and toasted a couple flatbreads that I got from the Halal Market a block away. Threw it all together and cooked em in the oven (400) for about 15 minutes and when they were done added the avocado and chopped cilantro. This is my first time using feta or putting mango on a pizza but I must say it turned out bomb.