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Can You Ever Get Tired of Pizza?

March 25, 2011

Roasted butternut squash pizza with duck confit and smoked gouda

We make pizza every Friday at our house.

Okay, maybe not every Friday. Sometimes, for reasons beyond our control, we can’t make pizza on Friday. So we make it on Saturday instead. Occasionally, someone will ask me if I get tired of eating pizza. In all cases, the person asking the question has never had the pleasure of eating our pizza. Is it the crispy, thin crust? Is it the freshness of the ingredients? Or is it merely the fact that I consider pizza to be a food group in and of itself? Maybe it’s all the above. I think the real reason we never tire of pizza is that the toppings are always changing. Fresh tomato and basil in the summer yield to roasted squash and Gorgonzola in the fall.

We track our hits and misses (Yes, there have been a few yucks.) in a pizza log. Here is a look at some of our (mostly vegetarian) tried and true, white pizza favorites:

base layer 1 layer 2 sprinkle dash cheese! at the end
EVOO + minced garlic crimini mushrooms paper thin potatoes fresh thyme coarse sea salt Taleggio + Gruyere truffle oil drizzle
pesto + minced garlic roasted tomatoes     coarse sea salt mozzarella + Parmesan  
EVOO + minced garlic roasted acorn squash   red pepper flakes coarse sea salt Gorgonzola + mozzarella maple syrup drizzle
EVOO + minced garlic fresh sliced mushrooms   fresh or dried thyme coarse sea salt Gruyere truffle oil drizzle
EVOO + minced garlic roasted root vegetables   pine nuts fresh ground nutmeg white cheddar truffle oil drizzle
pesto + minced garlic roasted red peppers paper thin potatoes coarse ground fennel seeds red pepper flakes feta + asiago  
EVOO + minced garlic marinated artichoke hearts sundried tomatoes hot banana peppers   white cheddar + mozzarella  
EVOO + minced garlic roasted butternut squash sautéed Swiss chard toasted pepitas coarse sea salt chèvre + fontina  
EVOO + minced garlic roasted butternut squash duck confit maple syrup + aged balsamic dried sage smoked gouda + mozzarella  
EVOO + minced garlic paper thin potatoes   minced fresh rosemary coarse sea salt Parmesan truffle oil drizzle
EVOO + minced garlic paper thin sweet potatoes caramelized onions fresh or dried thyme coarse sea salt Gorgonzola scallions
fig preserves sliced pears caramelized onions fresh or dried thyme   Gorgonzola  
EVOO + minced garlic fresh cherry tomatoes, halved basil pine nuts coarse sea salt fresh mozzarella  
EVOO + minced garlic paper thin potatoes duck confit   coarse sea salt smoked gouda + white cheddar scallions
lemon olive oil + garlic asparagus, thin stalks diced smoked ham and/or mushrooms coarse ground black pepper coarse sea salt fontina  
lemon olive oil + garlic summer squash, thin sliced   coarse ground black pepper coarse sea salt chèvre + fontina  

 

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11 Comments leave one →
  1. March 25, 2011 9:00 am

    Yum. I am officially making pizza tonight.

    I cannot believe you have a pizza log, you are so organized. I’m jealous.

    Why do you only have white pizza? Do you not enjoy tomato sauce?

    Maple syrup on pizza is an interesting concept. I would never of thought of that.

  2. March 25, 2011 10:57 am

    Beth, we love red sauce pizza too, but we get in a rut with it. We either have garlic, spinach and mushroom, roasted red pepper, pepperoni, or basil and fresh mozzarella. Sometimes we add hot banana peppers. I’m open to new ideas for red pizza that don’t involve green peppers!

  3. March 25, 2011 3:16 pm

    I have pizza just about every Friday as well, whether with my family, my boyfriend or just myself! Tonight the boyfriend and I are making artichoke pizza! I have been meaning to make butternut squash pizza for some time now but you have re-inspired me! By the way, I love that you keep a pizza log, haha! True dedication! :)

  4. Maile permalink
    April 11, 2011 8:08 pm

    Hi! I love the website! We just started making pizza but (you’ll kill me) I have been using pizza crust from a mix. I am going to try your pizza dough recipe on Friday- wish me luck! I am feeling inspired after “cooking” in your kitchen under your tutelage :)

    • April 12, 2011 12:08 pm

      Thanks Maile! Don’t fret about the box crust. You’ve got to start somewhere. Years ago we ate doctored up frozen pizzas. Let me know how the crust turns out for you. Once you start making your own, you won’t want to go back to the box.

      • Maile permalink
        April 18, 2011 10:04 am

        Hi — the pizza was AWESOME. It was great being free to use all our favorite toppings – and so cheap! Mine was pepperoni, cilantro, red onion, jalapeno, garlic and mushroom. That would have cost a fortune and we are never happy with the crust on delivered pizzas. We are going to make this our Friday night tradition also! My only question is why my crust turned out dry. The dough rose nicely, it was nice and soft. So my questions are: 1) we have one of those aerated pizza pans with holes in it. It makes the crust nice & crispy. Should we not prebake the crust if we use that? Or prebake it for less time? 2) Would brushing some olive oil on it before putting it in the oven work?

        Again – loved the recipe and it was a fun family activity! Thanks! :)

  5. April 18, 2011 1:40 pm

    Maile–I’m thrilled to know that your first attempt was a success. And thank you for sharing your thoughts on the crust. The crust (http://bobvivant.com/2009/09/25/never-fail-pizza-dough/) is indeed a dry and crispy one.

    We prebake for two reasons — we like super crispy crust, and it’s hard to slide the pizza onto the stone when it’s loaded with toppings. If you are using a pizza pan and not a stone, you don’t have to worry about that. If you want a softer crust you can:
    1. make smaller pizzas (thicker)
    2. skip the prebake or reduce the time you prebake.

    Try this next time:
    1. Increase your oven temp to 500.
    2. Skip the prebake.
    3. Be light-handed with your toppings. (Don’t stack it too deep.)
    4. Bake for 8-10 minutes or until cheese starts to brown up.

    We use this method sometimes depending on what toppings we’re working with. It will give you a softer crust overall and a chewier crust at the edges. If you want to make an ingredient heavy pizza or one with very wet ingredients, I still recommend the prebake.

    • Nino permalink
      June 26, 2011 3:36 pm

      can you tell me step by step onto how to cook this pizza called Roasted butternut squash pizza with duck confit and smoked gouda please?

      • June 27, 2011 11:46 am

        Hi Nino,

        I roast the squash ahead of time–1/2″ cubes tossed with olive oil and salt and roasted at 400F for 25-30 minutes. To build the pizza sprinkle the crust with minced garlic, then shredded duck confit (from one leg), chopped fresh sage leaves, the roasted squash cubes, and finally about 5 ounces of grated smoked gouda. If the cheese is too smokey for your liking, you can do half smoked and half mozzarella. Hope this helps!

Trackbacks

  1. A Patient Food and Butternut Squash Pesto Pizzettas « Bob Vivant
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