Archives for posts with tag: pizza

We hit the University District Farmers Market last weekend to kill a little time before E’s Chinese school “graduation.”  Troy got this fantastic-looking pizza with bacon and an egg cracked on top from the Streetzeria cart.  I have to admit, I was a little jealous.  Here’s another shot when he was halfway done.  I miss eggs and dairy. *sigh*



vegan pesto pizza

As I’ve mentioned before, I gave up dairy a few months back. Overall, it wasn’t nearly as hard as I thought it would be, but one of the things I miss the most is pizza. I don’t care for any of the fake cheese substitutes, but I thought I’d give cheese-less pizza a try. This is my usual whole wheat dough, topped with another Pinterest find, chickepea basil pesto from this blog, portabello mushrooms, Gimme Lean veggie sausage, fresh roma tomatoes, and then drizzled with just a bit of olive oil. It was actually pretty good, but still not as satisfying as the real thing. I think I may brush the dough with olive oil and put the pesto on top of the veggies next time.

Thin-crust pizza with sausage, green peppers & onions.  Also known as Pagliai’s special (but I don’t think it’s on the menu).
No visit to Troy’s family is complete without a visit to Pagliai’s. It’s long been a favorite of my husband’s family, and after my first trip, I know why.  The crust is thin, but not so much so that it gets soggy under the just thick enough layers of sauce, toppings and cheese.  It’s so good that even though you know it just came out of the oven 30 seconds ago and the first flaming hot piece will incinerate the roof of your mouth, you can’t wait and greedily gobble it down, while reaching for another slice.
sausage calzone

Sausage and mushroom calzone.

We usually do pizza two nights in a row because the recipe makes a lot of dough.  I decided to change things up a little and make a calzone instead tonight.  Probably need to make the crust thicker next time and make more or bigger vents, but otherwise? YUM.

homemade thin crust pizza
Pizza night again at our house last night, this time, with my regular thin-crust dough.  I thought I’d change it up today and do a little before-and-after pic.  My most common toppings: Italian sausage (rolled into small chunks that have been browned ahead of time), tons of mushrooms, and black olives.  I prefer to put most of my toppings under the cheese, so they don’t get burned up or dried out during cooking.
Bonus pic:
sausage mushroom and black olive pizza slice

Spinach Pan Pizza

Another pizza, made with the leftover dough from last night.  I used almost an entire box of frozen chopped spinach, which I defrosted and squeezed the excess water out of first.

mini pepperoni pan pizza

America's Test Kitchen pan pizza

Mini turkey pepperoni, Classico sauce, mozzarella cheese on thick pan crust.

More details and recipe can be found on my cooking blog, here.