When I start the country of Pizzalandia, this will be our flag. It has everything you would: bold colors, char marks from battle and grease stains from a well-fed people. On the surface, this pie looks simple, two ingredients: pesto and mozzarella. But, that math is screwy. Pesto is actually a +7: olive oil, garlic, basil, nuts, parmesan, salt and pepper.
Category Archives: Pizza
Pizza Progress: Something is Missing
This pizza has the sweet end of the flavor spectrum covered in spades: ricotta, reduced cream and roasted garlic. The mozzarella adds the prerequisite gooey-ness. But, it needs a bite. I have black pepper and red pepper flakes, but they aren’t doing it. I’m thinking arugula – a little bitter, spicy and a color contrast. Back to the kitchen!
Pie Mechanic
I have been locked into making three types of pizzas. It’s hard to deviate when I spent so much time honing them to what they are today. I need to branch out though. Keep pushing myself. Every topping combination cooks differently. The fat content of different cheeses, the moisture content of the vegetables, the thickness of the crust. If you prepare them all the same, you aren’t doing the pie justice.
Pizza Night: Sweet Charity
It was our pleasure to treat the lady volunteers of Sweet Charity gifts to a pizza night. Who is more deserving? The gift shop is a non-profit business that provides funding for healthcare services to low-income families served at Seton’s three community health centers in Austin.
Ryan Adams Pizza
Hailing from North Carolina, Sticks and Stones Clay Oven Restaurant has named every item on it’s menu after a Ryan Adam’s song. That is so kooky I can’t believe it has not happened in Austin. We have a few Willie named things around town (Red Headed Stranger @ Frank’s) but not a full menu. If you were thinking Wilco would be another good idea, someone else beat you to it.
Test Driving Salami
Pedestrian pepperoni is junk (sorry Hormel). Adding it to pizza floods the top with metallic and bitter fat. If your into that kind of thing, then gods speed. I take that back. On occasion I’ll get a slice of pepperoni once a year to remind me of my youth (being beaten up after Gym class). I have been searching for a Peperoni (classic Italian version) or a Sopressata. All of these fall into the Salami family. I found one that I am excited about, Artisan Felino at the Antonelli’s Cheese shop. Mild pork taste with good seasoning. And, look how cute it curled up on the pie.