Saturday, March 26, 2011

Pizza for Dinner

Roasted Garlic - Two Heads Worth

Red Bell Pepper - Green Bell Pepper - Jalapeno Pepper

Red Onion

Home Made Pizza Dough

Tomatoes - Sliced & Diced

Basil, Chopped

Genoa Salami, Pepperoni

Cheese Pizza

Pepper & Onion Pizza

Pepperoni & Salami Pizza

Spinach & Feta Pizza

JalapeƱo, Sliced Tomato, Red Onion, Roasted Garlic, Cheddar, Monterey Jack, Blue Cheese Pizza 

There was another pizza that had cheddar cheese and roasted garlic, that I added the diced tomatoes and basil to after it came out of the oven but I neglected to take a photo of it. It was inspired by bruschetta.

The pizza dough is prepared at least one day in advance and left in the refrigerator overnight. It is taken out about 45 minutes prior to needing it. The oven is cranked up as high as it will go. My oven tops out at 500 degree.  I have two baking stones so I can bake two pizzas at a time, but I prefer to do just one at a time, if there is no reason to rush. Each pizza is baked for about 12 minutes. 

Quality home made pizzas are a lot of work so I don't mind paying some pizzeria ten to twelve bucks to do it for me but reaching in with a peel and pulling out a browning and bubbling pizza from your own oven is pretty damn cool.

(Melissa made me post this)

1 comment:

Melissa said...

Thank you for posting this!
(Yes, I did make him do it.)

I want mine with anchovies!
(And maybe gluten free.)

They look soooo yummy!

You're very talented in the kitchen.