Wednesday, July 23, 2008

House Pizza

We no longer eat pizza anywhere but home. It's simply not worth it. When I first met Matt he had been doing the home made pizza and beer thing quite successfully. Together we have brought the pizza to another level.

Our house pizza is tomato sauce, hot italian sausage (all-natural pork from whole foods), beer caramelized onions (I use whatever beer we have on tap as long as it isn't a hop bomb), mozzarella, gorgonzola, and parm.

When we don't do sausage I have fun with pantry items...marinated artichoke hearts, olives, roasted red peppers, etc. When mom visited last weekend I used some exceptionally sweet farm fresh tomatoes.

Recently I've gotten back into making my own pizza dough. (Thanks mom!)

The crust was perfectly thin and a good base for the toppings, staying firm and crisp on the bottom and edges, but light and chewy on the inside. Last night the onions were caramelized in our Kolsch.

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