Recipes
Mossuto’s Fat Lip Pizza
I was recently working back in NYC. I had a number of pizza adventures on this short trip, which I started writing about a few weeks ago, and this pizza recipe is from one of the more interesting visits, which I haven’t written about. I was staying with my good friend Holly, who is like a sister to me. I grew up next door to her family, where her twin…Read More…
A Tomato Sauce Sandwich Pizza
My Left-overs journey continues with my Cheese Steak Sandwich theme: I had also grilled up some sausages the previous night, which were sitting in the same container with my Tri-Tip. Now, nobody would want the sausage to feel left out, would they? Would you? As I mentioned, I was using a can of Simply Red Tomatoes that I was given by Rob DiNapoli. My first pizza, a Tri-Tip based Cheese…Read More…
Sauteed Jalapenos and Tri-Tip Pizza
My in-laws were down one weekend recently. I had decided to make some pizzas for them. They were all sitting at the table playing a fierce game of Attack Uno. I figured it was safer for me to give them all some space as the family battle unfolded. This may seem to be an ordinary game, but my family, is not ordinary. This can get serious. We had grilled up…Read More…
Another Left-Overs Cheese Steak Pizza
If you know me, you know I love Tri-Tip or Santa Maria steak and, chances are, you’ve probably had it a few dozen times off of my grill. The Tri-Tip cut is mainly a West Coast thing. It’s certainly my thing. As I understand, it used to be a cut of meat that was mainly used to be ground up for hamburger, or used for stew meat. One day back…Read More…
A Pizzeria Basta Market Menu Pizza
When I make a few pizzas, the one I often end up liking the best was the one that wasn’t planned so much, but just sort of came together. This pizza may have been born because I was in a store and something caught my eye. I might have come across a new pile of chili peppers. I might have sampled 5 or 6 salted pork products and found something…Read More…
Kelly’s White Pizza
I’m currently exploring some of Pizzeria Basta’s great pizzas. The word Basta means “enough” in Italian. I think that word offers a great insight into Kelly’s cooking in general. With Basta he created a pizzeria restaurant that showcases delicious foods in a simple and pure way. He also wants everything to be “touched by the fire,” so literally everything eventually sees some time in his custom wood fired oven, either…Read More…
Kelly’s Arugula Pizza
When we first began contemplating what Pizza Quest could be as a Travel/Food Series, one of our early goals was that the show would vicariously transport viewers around the world as we journeyed on our quest to find the secrets to that perfect pizza. I wanted people to feel what I had when I first read Peter’s book, “American Pie: My Search for the Perfect Pizza”. As I read the…Read More…
A Morphed Pizza Dough
Morphed Pizza Dough with Mushrooms, Blueberries and Spinach Lately I have been thinking about morphing a sourdough crust dough with a commercially yeasted crust dough and combining the best qualities of both. Using a sourdough levain or starter in your pizza dough can make a significant flavor and texture difference. The sourdough starter adds acidity to the dough which affects strength and flavor. The commercial yeast helps the crust…Read More…
A Crab Dip Pizza
How can I use crab on a pizza? I had crab – if not just out of the ocean fresh it was caught by my friends steamed and brought home to me. In my mind that’s far better than just caught fresh any day! As I hope you’ve already read, I had decided to make one pizza with some of the fresh cracked crab placed on top of the warm…Read More…
Crab Season Pizza
Somewhere around mid-November every year the Dungeness Crabs of the West Coast begin to make their journey from the sea to our plates. This fact did not go under-utilized by our friends, the Wildermuth’s, who had invited us to join them on their trip to Oregon for the Thanksgiving Holiday. Due to family obligations we were unable to attend. We wanted to; we always do. We’ve had a standing invitation…Read More…