Well-Groomed Pizza

Tonight's pizza is brought to you by Gillette...

;-)

Shaved asparagus & shaved ham pizza. Inspired by this recipe. Ingredients provided by Taproot Farms

Parmesan cheese, shaved ham, cube mozzarella

Shaved asparagus tossed with garlic butter, olive oil, salt & pepper

In the oven

The flavours of this pizza were delightful. Definitely one we will make again!

Chicken!

Short post, just wanted to share the glory  of tonight's pizza! 

Base: garlic scapes sautéed in butter and olive oil

Toppings: artichoke hearts, spinach, chicken, bacon, Parmesan and mozzarella. 

Behold!

Roasted Radish & Prosciutto

Hello faithful pizza fans! We have been rather slack in our pizza blogging this year! Not for lack of making pizzas (we still average about once per week), but because we haven't made anything that we felt was blog-worthy. Old favourites are favourites for a reason, after all!

But tonight, we have something new to share! (And the temperature has dropped from scorching to just pleasantly warm, so we can turn the oven on…)

Last week in our CSA box, we received TWO bunches of radishes. We'd been having them in salads and sandwiches almost every day for the past week, but there were still a lot left and I didn't want them to go to waste. So, Internet TO THE RESCUE! I found this delightful blog called Glorious Pizza Party, and they had posted about radish pizza. Unlike the bloggers over there, I sometimes stray from the recipe (much to Alan's chagrin?), and so I've added prosciutto to the mix.

Ingredients:

• roasted radishes (with olive oil, salt, pepper, crushed garlic)
• smoked prosciutto
• red bell peppers
• parmesan cheese
• mozzarella cheese

First step was roasting the radishes (& olive oil, salt, pepper, crushed garlic)

Before roasting

After roasting

 Next, spreading the dough and brushing with a bit of olive oil.

We used a mixture of whole and light kamut flour for the dough this time.

Then, adding the roasted radishes.

They smell soooooo good!!!

Alan thought this pizza needed peppers, so we put red bell peppers on one.

I said "Simple Pictures Are Best" but was overruled ;-)

Prosciutto.

Need I say more?

 Parmesan. Mozzarella.

Ooh! Action shot!

In the oven.

We rotate our pizzas every 7 minutes to make sure they cook evenly… Yes, we're that dedicated!

Smells fantastic!

Cannot wait to slice into this!

Verdict : DELICIOUS!

Pear, Prosciutto and Goat Cheese

I loved this simple pictures are best pizza, although Alan felt it needed more cheese. Still, a successful integration of fruit and pizza!

Wine-soaked pears

Prosciutto, pears, green onion, goat feta....

Glory!

It's a Gouda Pizza!

About a month since our last post, and we're back with a seriously tasty pizza duo, both involving smoked gouda from Foxhill Cheese. Here's a couple of recipes so you can drool even more than you usually do when you visit this blog (NB: we use these more as inspiration than anything else):

Bacon and Smoked Gouda Pizza

Sweet Potato and Smoked Gouda Pizza

Interestingly enough, the dough tonight was possibly the stickiest, moistest dough I've ever made. Not sure if I put in too much liquid, or if the humidity from the tropical storm overhead was affecting it. Made for very spreadable crust, that's for sure!

Our glorious toppings.

I had a HAND in making this pizza.

We usually go for grated cheese. Discs of cheese work just as well!

Mere moments away from GETTIN' IN MA BELLY.

Not pictured: the wild mushroom and sage oil from Liquid Gold we put on this one. So effin' good!

Sweet Potato & Prosciutto with Roasted Garlic Spread

Tonight's pizza is brought to you by :

ROASTED GARLIC

In preparation, I roasted an enormous garlic bulb. I didn't think to get a picture of it before turning it into a spread however. You can kind of make it out in this picture :

Roasted garlic spread with sweet potato

I let the sweet potato slices sit in spicy olive oil while the garlic was roasting, hope that will give them a bit of a 'kick'.

And then some feta....

... and spinach...

Smoked prosciutto

Parmesan sprinkled liberally

Alan found this pizza a little dry, we'll add mozzarella next time! Still, very delicious flavours - not too garlic-y, nice spice to the potatoes, and smoked prosciutto is always a good choice :-)

BASIIIILLL!!!

Don't mention the war.

Tonight's exciting pizza experience included a staple herb of Italian cuisine... you guessed it, basil. We do have a basil plant furiously trying to grow into something substantial on our front porch, but until it does, we're using what we get in our Taproot share. Seems to work nicely enough!

Basil and garlic butter. Man, we could almost slap some cheese on here and call it a day.

But no, we like lots of stuff on our pizzas.

The onions were a last minute. I insisted. She relented. All was right with the world.

And voila! The finished product!

A thing of glory.

And a very successful pizza adventure it was, too. Very excited for the next one!

The pizza's afoot!