Recipes
A Spicy Pickled Asparagus Pizza Pie
I recently saw a post about pickling asparagus and, wow, that looked good! After a couple of weeks the idea was still buzzing in my mind, so I found a few recipes for a spicy pickled asparagus and made a couple of jars. Both versions came out great, but this one (linked below) was my favorite using jalapeños rather than red pepper flakes to add the spice. Plus, you end…Read More…
A Turkey/Pesto Meatball Pizza — for my sanity and for my soul….
What day is it? For that matter what time is it? I woke up the other night after a “nap” and heard my kids downstairs talking and laughing. I walked downstairs and my son was sitting playing a video game talking to my daughter who was at the kitchen table painting – making some art. It was about 3 AM! I grabbed a glass of water and chatted with them…Read More…
Brad’s Corner: Queso Fundido Pizza!
Queso Fundido! When life gives you lemons the old adage suggests you make lemonade. I love good lemonade. It’s sweet, but it has to be tart! When it’s perfect it balances on the edge between the two taste sensations. Well, today I asked for some lamb merguez sausage at the market and was instead given some pork chorizo sausage. What to do? What to do?!! One thing was for sure,…Read More…
My Porchetta Pizza(s)
It’s been raining here in Los Angeles a bit lately. Being hunkered down, I kept thinking about what I could make to eat. Rain usually means make a stew! I love stew in the rain. It tastes better knowing it’s raining and cold outside and you are inside warming your body up as you enjoy a bowl of homemade stew. But, my inner yearning this time kept bringing me to…Read More…
Prosciutto Cotto Pizza w/cool creamy Burrata and Fresh Arugula
This is a beautiful pizza! I can’t take credit for the recipe…only my efforts to create one here at home in my Primavera wood fired oven. And, as you can see, I think I did well! There is a local Italian restaurant here in LA called Eatalian Cafe. The cafe is in an industrial district in Gardena and, when you go inside, it’s like a food processing warehouse that is…Read More…
Brad’s Corner: Wood Fired “Kundalini Cauliflower” Pizza
I was talking to Peter the other day and, since I was going to make some pizzas, I asked if he had any ingredient ideas he might throw out for me to play with. He said “Cauliflower”! I really do like cauliflower, but to be honest, it’s one of those things that still has my childhood memories of flavorless, steamed cauliflower ingrained in how I perceive it. It’s an ever-present…Read More…
Brad’s South Bay Sausage Pizza with Clams
I was in the mood for a sausage pizza with milky fresh mozzarella. It would be too easy to just fire up the sausage in the oven and plop it down on the pizza and call it a day. This is Pizza Quest after all! I wanted to do something different – not just a pizza with sausage but a really good pizza that was about sausage. As you hopefully have seen on…Read More…
The Wood-Fired Meatball Pizza
The English Family pizza – the one we can always agree on when we’re out together, has always been basically a meat lovers pizza — and, for us it starts with meatballs. This is a far under appreciated or used pizza topping. We finish our family pizza with Canadian bacon, salami and/or sausage. I fight for some green peppers once in a while, and get that through if the kids…Read More…
Deviled Eggs with Prosciutto
Deviled eggs were always a big deal in my family. Well, most things food related were. The unfortunate thing is that we tended to only see them show up during the holidays. It’s definitely a great party food – easy to pick one up and pop it in your mouth and swing back later and pop another in there. Repeat as often as necessary and warranted by how good they…Read More…
Recipe: Neapolitan Pizza Dough
Note from Peter: I’ve been receiving a lot of requests for a proper VPN Napoletana dough. I’ve posted this previously on the Forno Bravo site, but wanted to be sure I also made it available here on PizzaQuest — especially in light of Brad’s recent post on making Margherita pizzas in two different ovens. Enjoy!! A true Naples dough uses only flour, water, salt, and yeast. Some versions substitute sourdough…Read More…