Thursday, March 22, 2007


Pizza is a big favorite in our house. While I prefer to make it on the grill lately the weather has not been cooperating and we can make due utilizing the broiler in the electric oven.

There are a variety of ways to make pizza, pizza dough, pizza sauce, you get the idea. That is one of the things that makes pizza so versatile.

To mix things up we went with three pizzas on two pizza doughs (one was a half-half). A plane cheese for the sou chef and a half pesto chicken - half ricotta pizza for us. If you are interested in the basic method we use to make pizza you can take a look at this prior post. For a more in-depth on how to make pizza dough, I would suggest either clicking over to Stephencooks or to Simply Recipes. Both have really good sections on pizza dough and Stephen has even won a blog award from Slahfood for one of his pizzas. How cool is that?

Combo Action pizzas-

-Pizza dough cut into two balls for two even pizzas
-Breaded chicken (will post next week) or store bought breaded chicken
-Muir Glen Diced Tomatoes with Italian Herbs
-Cheese (we went with a three cheese blend)
-Seasoning - basil, thyme, oregano, fennel
-Amore Pesto Paste

needs more time under the broiler

nice contrast between the two sides

Yummy, starting to brown and get all gooey and melted

One of the many great things about pizza is that it is an excellent way to engage our 4 year old in the kitchen. I could of made the pesto from scratch, and started with whole tomatoes then crushed them down. With mid week meals such as this, time is of the essence so short cuts are not only much appreciated, they are encouraged.

1 comment:

T.W. Barritt said...

Great! Something for everyone! I'm going to have to try the broiler method.