Christian Bowers of Bola Pizza and the Austin Food Journal
Polka Dot Pizza
Did you have time to give my dough recipe a shot? It’s raining and cold out, good time to have dough rising. Inexpensive way to feed company, also. Who doesn’t like pizza?! Even your crazy, Vegan, niece from Portland will dig it. Toppings on the above: fried sage, seeded cherry tomatoes, shaved garlic, Parmesan and Mozzarella. Give it a shot.
I use to do a standing pizza night. I’m not sure what derailed it, but it would be fun to get it going again. Having a few constants keeps me grounded. The pie this week was grilled chicken and red onion. It’s hard for me to make a pie without red onion (though I have managed). It doesn’t seem to have the same acid bit as yellow and the slight crunch gives a nice texture contrast. And, check out these bubbles in the crust!
My grandmother passed this recipe down to me. There was always a jar on her kitchen counter that you could dip into and find a few at the bottom. Affectionately called “Rocks”, they were my grandfathers favorite. His mother started making them for him in 1948, but the recipe goes back to the 1920’s.
Nothing jazzes up a salad like live eels. But, they are not always handy and that’s a shame. More likely than not, though, you have some old bread around. I had the remnants of two loaves, a white and a whole wheat. Let’s make some Croutons!
I stick pretty close to Italian tradition when it comes to pizza toppings. No hamburger, no poached egg, no sprinkles. Sometimes, though, a little extra protein is just what the Dr. ordered. Today’s victim: poultry. And who is friends with chicken? That’s right, red onion. Also attending the party is oregano, shaved garlic and red pepper flakes along with legacy players raw tomato and mozzarella. If I could be any food, I think I would be pizza. What would you be?
I have finally reached my all-time baking goal of baking a loaf of bread in the shape of the egg pod in the movie Alien. Yes! What’s next?