I’m a big believer in less is more when it comes to pizza. But, lets face it, you have to put something on it. Cheese, that’s going to be on there. Definitely Mozzarella. Parmesan adds an interesting twist. Just don’t go too crazy.
Tomato is the next hurdle: crushed, whole or a combo. For this one, I’m going with whole cherry tomatoes, halved and seeded. Loosing the extra water from the tomatoes can only help the crust’s crispy factor. That holds true for my cheese comment above. The more you pile it on, the more grease is going to come out of the cheese when it melts. Grease and water are the enemy of a crispy crust. The seasoning is coming from fried sage, caramelized onions and Sage sausage. Crap! Check it out. I just noticed my plate has a chip in it!
I love Full Quiver Farm’s mozzarella for our pizzas (and their raw milk cheddar is fantastic for your cheddar needs). Reggiano or pecorino romano/toscano/pepato, etc. are terrific for zing and umami. And you can’t go wrong with our local soft goat cheeses–chevres and fetas really zippy-up your pie!
And onions. Essential!!
Take it easy on your plates!