Fresh and I mean really fresh tomatoes. You can find them this time of year on about any entrance to a farm, all the farmer's markets have em and if you plan ahead... Your own back yard!
Either way, doesn't get much fresher... Doesn't get much tastier. God's willing, your own garden is making you feel like Mr. Douglas from Green Acres!
Plus with even more planning at the very least... Those coffee cups of herbs you started in the window sill are coming in as well.
It seems simple, crust, sauce, cheese, tomatoes and a few tsp of fresh chopped herbs... And it is.
But the taste when compared to the same pizza made with dried herbs, or tomatoes fresh from South America just screams Summer!!!
And a great excuse to try a completely scratch pizza... Dough from scratch, sauce from scratch... easier than you think (But of course, as always, store bought works... Just start getting used to fresh made pizzeria style pizzas at home)!
Here's the "How-To" and why of my goal of Pizzeria style pizza at home...
Pizzeria Pizza at Home...
A goal of mine (and an earlier blog post, double click the
blue letters). In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese. I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.
Once you learn the tricks of the trade,
Pizzeria Pizza at home is simple and addictive. My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create. Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil). The Margherita is recognized by many as the first and original version of the modern pizza.
My wife prefers the classic Pepperoni.
That leaves me two canvasses to create. SO many options... different sauces, different toppings, different shapes, different... well, different whatever I want to try.
So, as to the recipes...Well, that is not really the point of the series. It's just a chance to show variety, to make you ponder what you can do and if you have never, try it yourself. there are plenty of recipes, tricks and techniques to get you started over at the
Pizzeria Pizza at Home 101 Post.
Scratch sauce, Scratch Dough, history and LOTS of photo instructions to get started.
As with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries). You can achieve success with my
Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen. But... eventually you will want to try the toys of the trade So if you want to dig deeper, I recommend these books and items...
Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!
I hope I did not make it sound complicated... it really only takes a few minutes if you are an experienced home pizza maker. The pay off in beauty and taste is well worth the effort. Plus, if you get in the habit of making pizza dough 4 balls at a time (as my recipe does), and you always have a jar of sauce laying around (since I make 8 jars at a time, this beauty is actually very affordable). Your big cost is the toppings, but since mostly I use leftovers, pizza is about as affordable as it gets... As long as you are not buying a $20 pizza at the pizzeria when you CAN make em at home!
And of course... This is a MUST MAKE recipe for my new Page that eventually will be a guide to Italian Cooking (worth following). I will try to research the history, Italian name for the dish and most of all the authenticity (going to be hard not to monkey about with the recipes, but I at least promise to try).
So, Cin Cin indeed as I add Breakfast Pizza Uova e Pancetta Pizza) to my "
52 Authentic Italian Recipes".
And if you like this dish and want to see more, be sure to take a minute and "Follow" me on Pinterest for all of the updates to come!!!
This is Pizza #15 in my list of 52 Pizza Party Pizzas...
Week #1 ...
A simple
Salami Pizza (break free of the addiction to Pepperoni). A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!
This Sausage pizza is
Pizza #2 in my list of 52 Pizza Party Pizzas...
I made a fantastic
HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!
Week #3
I was on the grill making a dessert or Appetizer FANTASTIC
Honey - Goat Cheese - Arugula Pizza... Delicious and PERFECT if you want to WOW your friends with something unique on the GRILL!
Week #4
A Pizza from my youth, the (then) exotic sounding
Canadian Bacon and Onion GRILLED pizza! Loaded with color and the unique taste of the sweet juicy back bacon that became a legend back in Pekin, Illinois in the 70's.
Week #5
A fond memory of our time living in the islands... US Virgin Island, St Thomas had a fantastic little beach bar where you could get a
Steak and Gorgonzola Pizza (and a bottle of wine) for just $25... one of the few bargains on the island and a darn fine PIZZA!
Week #6
We stayed out on the grill for a fun
APPETIZER PIZZA of Goat Cheese, Honey and Walnuts! Worked perfect to serve as guests arrive, the sweet honey, zippy goat cheese and the savory walnuts paired perfect for a fine welcome treat!
Week #7
HOW COOL IS THIS BREAKFAST PIZZA??? Ham and Eggs... Cheese and tomato sauce! It is actually a classic Italian recipe for
Bacon and Egg Pizza (Uova e pancetta Pizza)And it is WONDERFUL!
Week #8
Was something really special for me, a chance to cook with another respected Food Blogger, Penny from
Lake Lure Cottage Kitchen, AND to use her open fireplace cooking grate to cook over a live fire and make a
pizza topped with Ina Garten's Guacamole Salad! Fruit, Vegges, Black Beans... Makes a FANTASTIC Pizza!
Week #9
My beloved Rotisserie Chicken gets dressed up with Taco seasonings to help create a
Taco Chicken and Pickled Red Onion Pizza! A wonderfully colorful and spicy pizza. Something you would expect at a California fancy pizzeria... or now at home!
Week #10
Cul de Sac Famous empty Nestors that we are, we were a bit intimidated with the idea of sitting for 7 (YES, SEVEN) of our nieces and nephews for a weekend. I decided to make pizza one night, even more challenging I decided to offer each of the kids a chance to pick their own toppings...
CHEESE PIZZA was by far the most requested. But just because it is a simple cheese pizza is no excuse not to make it the best. LOTS of tips to make yours better than a pizzeria!
Week #11
A new twist on the original classic pizza... A
Basil Mint Pesto Margherita Pizza. Pesto is loaded with fresh herbs (herbaceous), Pine Nuts (Nutty) and Garlic (you guessed it... garlicky!), making this pizza layers upon layers of flavors! And pretty too!
Week #12
Another big change of pace that was HUGELY successful as an appetizer was this
Black Bean and Quinoa Salad Pizza. Lots of fresh grilled Corn and a sweet sauce of honey and mascarpone cheese. Unusual combination of ingredients, sauce,cheese and a DELICIOUS Change of Pace!
Week #13
Fresh, Local, and best and SUMMERTIME!
Great produce is available at just about any street corner... And sometimes even your own garden. Cherry tomatoes are easy to grow and work great in container gardens. And they make a FANTASTIC...
Cherry Tomato Margherita Pizza. Colorful and Summertime fresh tasting!
Week #14
More fresh local And Best...
Seasonal Summer Pizzas are very simple. You want the ingredients to shine. The sauce, dough and cheese takes a back seat to fresh garden herbs. This
Fresh Herb Pizza tastes like summer in a garden!
OK, be sure to come back next Sunday... I already have plans for next weeks' Za!
Here's something new...
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