Homemade pizza is a wonderful thing.
Pizza is a perfect meal in my book – homemade that is. Pile on the veggies and you’ve got yourself a hearty meal in a slice.
Today’s Busy Cook in the Poughkeepsie Journal features a pizza recipe you might want to “digest at your own risk” – a maple-bacon-butter pizza – yes, you’ve read that correctly.
Associated Press Food Editor J.M. Hirsch offers the recipe which he calls “new depths of pizza perfection and appreciation.” He also offers a disclaimer: ” If this pizza was on a menu, it most certainly would not have one of those happy little heart icons next to it.”
Hey, everything in moderation, I say.
And that’s the fun when it comes to pizza – there are myriad ways to make it and bake it, whether on a pizza stone in a regular oven or outside on the grill.
So with that, I offer a few of my favorite pizza recipes. The crust is the same for all, a combination of whole wheat and white flours with a bit of cornmeal added in. Use the best ingredients you can find – homemade tomato sauce and mozzarella coupled with imported Parmesan and Romano cheeses will make it outstanding.
For the pizza recipe pictured above, click here.
Roasted Winter Squash-Potato Pizza with Gorgonzola is a hearty dish.
Then there’s the recipe for Roasted Winter-Squash Potato Pizza, which is one of my favorites. Now is the perfect time to make one of these, as winter squash is abundant and fresh from the garden or your local farmers market. Find the recipe here.
Potato focaccia is shaped like a guitar.
And for something without the cheese, try a focaccia. The one, above, was made with potatoes, caramelized onions and olives. It’s shaped like a guitar for a special reason. Find the recipe here.
Pizza recipes are only limited by your imagination. Start with a good crust, and the sauce and topping combinations are limitless.
Just remember, everything in moderation, especially when it comes to maple-bacon-butter pizza!
Pizza recipes pack a wallop is a post from: Dish 'n' That
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