Within walking distance from our house, there are probably three or four amazing pizza places, with another 3 or 4 within a short driving distance. So there is no shortage of fantastic pizza options for us on the nights that I don’t want to cook. But making pizza at home is so easy and so gratifying, that it is in my regular “cooking dinner at home night” repertoire. Once you can make a good crust, it’s just a matter of deciding what crazy things you want to put on top. It’s easily one of my family’s favorite homemade dinners. Continue reading
Here is one of our Pizza Night variations – Mushroom Brie pizza with white truffle oil.
I love the combined taste of mushrooms and truffle oil. It has an unbeatable earthy, savory flavor. For this pizza, I use a combination of fresh baby portabello and dried porcini mushrooms to pair with the white truffle oil.
Here is one of our Pizza Night variations – fig and goat cheese pizza. My friend Carolyn offered up the idea and the toppings for this pizza. She started by making a Fig/Onion Jam, adapted from a recipe she found on The Food Network website. She modified the jam by leaving out the goat cheese and adding it at the end, directly on the pizza. Continue reading
Making your own pizza dough at home is really not that complicated. It just takes a little ahead-of-time planning. If you are planning pizzas for dinner, you will need start your pizza dough in the afternoon. For my Pizza Night entertaining, I started my dough 2 1/2 hours before my guests arrived. I used Deborah Madison’s dough recipe from Vegetarian Cooking for Everyone. Here is her recipe, which I doubled to make 4 large pizzas.