Growing up, homemade pizzas usually meant one thing: mum would open the fridge and throw every conceivable pizza topping onto a thick base and smother it with cheese.
Ham, pineapple, mushrooms, capsicum in all the colours of the rainbow, olives, bacon, onion…I could go on. I don’t imagine that I’m the only one who grew up in a household where making pizza was all about packing as many toppings on as humanly possible??
Our first experience of “proper” pizza was in Sardinia. The bases were thin and delicious, topped with a basic tomato sauce, mozzarella cheese, and perhaps one or two other toppings. That was it.
The flavours were so simple, but so amazing; everything worked together, and you were able to taste and savour each flavour, instead of just tasting cheese. My favourite pizza was the San Teodoro (sauce, mozzarella, slices of eggplant), which I tried in the beautiful little village of Santa Maria Navarrese, the night we got engaged.
Since then, the way we make pizza has changed. I’m a huge fan of the “less is more” philosophy, and some of the nicest homemade pizzas we’ve had have been incredibly simple.
Our favourite combinations (always on a base of pizza sauce and mozzarella) are:
~ smoked salmon, cream cheese, fresh dill & lemon zest;
~ tomato & basil (commonly called the Magherita);
~ proscuitto & black olives, garnished with fresh rocket;
~ steak & blue cheese (sear the steak first, rest & slice thinly; add to the pizza for the last five or so minutes in the oven);
~ bacon, mushroom & brie;
~ sausage, mushroom & black olive (parboil the sausages first & slice thinly); and
~ pear & blue cheese, garnished with fresh rocket
What pizza toppings do you love? Are you a fan of the thin pizza base, or the fat pizza base?
(And in case you were wondering, yes, I was in a bit of cheese-induced discomfort after eating these delicious pizzas, but it was worth it. Oh, it was certainly worth it!)
Fun with Food
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we love love homemade pizza! love some of those combo’s – our fav is bacon, mushroom and bbq sauce 🙂
Homemade pizza is a winner in our house – we usually get our bases $3 from the Mediterranean Food Warehouse (makes 2 pizzas). One always ends up being a margherita and the other a montelupo (chicken cranberry brie). It’s a winner winner chicken dinner at our place. I’ve just been out for pizza tonight to Scopa with some girl friends and guess what we had?! PIZZA!
What recipe(s) do you use when/if you make your own bases?
I’ll email them to you x
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