Food Minia

I'm ashamed to admit that one of my all-time guilty pleasures is Totino's Party Pizza.  There's just something I love about the extra crispy crust, the barely there tomato sauce, and even the painfully artificial cheese.  It's probably a good thing that it's not sold anywhere near where I live, otherwise I'd probably be eating it way too much. That hasn't stopped me from trying to figure out how to replicate it at home, though, and this recipe from Serious Eats is the closest I've gotten.  While I still prefer Ken Forkish's Same Day Straight Pizza Dough for its chewiness and flavor, I like the use of flour tortillas in this recipe for a quick and easy alternative. In order to get the tortilla extra crispy, it's cooked first on the stove top in a skillet that has a diameter the same size as the tortilla.  You'll want to use one that can be transferred to the oven, like a cast iron skillet, because it's going under the broiler next to get...

I used to cringe a little whenever I got zucchini or summer squash in my Boston Organics delivery because while I liked the vegetable enough not to add it to my "No List", I didn't like it enough to know what to do with it other than to stir fry it with garlic or grate it into an amnesty bread .  But that all changed when I saw Smitten Kitchen's post about summer squash pizza . I tweaked the recipe (which is originally from Jim Lahey of no-knead bread  fame) a little by using my favorite pizza crust  instead of the one in her post because I already had some on hand.  I also tossed the breadcrumbs in a little olive oil for a little extra crunch and to protect it from burning too fast. I wasn't really sure about having to buy the Gruyere cheese and even made it for the first time without the cheese and substituting with some minced garlic and olive oil (which, by the way, ended up being pretty darn good and worth trying if you don't eat cheese).  But then I cav...

In the last post I gave you the recipe for focaccia, but what I didn't tell you is that this dough makes an excellent base for pizza. All I did was roll it out thinner than the focaccia and top it with some: tomato passata, stoned olives, thinly sliced chorizo grated mozarella cheese a few dried herbs: origano or thyme Allow it to rise for about 30 minutes and cook in a very hot oven until brown and bubbling. One of the advantages of pizza over all other doughs is that you don't have to leave it to get cold before digging in.