Thursday, January 22, 2009

Pizza Night


Every once in a while we like to have pizza night. It's always fun because you can put together any sort of combo you want for your own personal pizza creation. This is another good way to clean out the fridge, because almost everything tastes good on a pizza. That said, I also have some very strict traditional neapolitan/NY pizza beliefs, but those fly out the window on the fridge clearing pizza nights.

I had some Artisan Bread in Five Minutes a Day style semolina dough in the fridge. Although I am trying to expand my bread baking skills, I still have a love for the 5 minute a day bread. It's there, hanging out, ready for an impromptu pizza night celebration at a moment's notice.


This night I didn't have any mozzarella in the house so we got creative. I made a BBQ chicken and cheddar pizza for the kids. I ended up making another one later in the evening, just to finish up the dough, with some peppers and onions added.

For R and I, I made a prosciutto, roasted potato, caramelized onion, and feta pizza. It was really good, but I couldn't shake the feeling that it was something that would have been on the menu at L'idiot in the movie LA Story with Steve Martin. It just had this very yuppy/hipster/1989/California feel. Who cares? It was good.

3 comments:

Ruthie said...

Pizza night was delicious, as per usual. Thank you for that!

Wade said...

Looks SO good Ethan!

Last time I made pizza I had leftover roast pork, bbq sauce, pineapple, red onions, and mozz. Delicious!

Do you have any favorite recipes from the 5 minute bread book? I got it for Christmas and love it... there's just so much there, it's hard to know where to go next.

Ethan said...

Hi Wade, your pizza sounds great. I'm glad you're enjoying the 5 min a Day book. We use it often. For basic crusty bread for eating, or using for pizza etc. we like the Master recipe, Peasant dough, semolina and rye a lot. The brioche is awesome and is especially good used to make cinnamon rolls. The olive oil dough is great for pizzas or shaping as epis or wreaths etc. I haven't made too many of the cheese, or other breads with "stuff" in them. If you do, let me know how they turn out.