Pizza – Page 9 – Austin Food Journal

The Godfather Pizza

I’m all for delicate, froo froo, this and that pizza. But, now and then you have to pull out the stops and build a heavy duty pie. Sausage pizza with Smoked Mozzarella and Caramelized Onions. In the words of a French version of Emeril Lagasse, Le BAM!

Throwing Dough

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.

Holy Crap This is Exciting

Very exciting news coming out of the Mother Ship (Dominos). Big changes are a-foot. It’s their 50th year anniversary and in celebration of all they have accomplished, they are changing everything that made them what they are today.

If I Were A Food

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?

Piling It On

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.

Switched to Gourmet Medley

I named this pie the Polka Dot because of cherry tomatoes on top. I had been using those tomatoes that come on a vine, in a red mesh bag. They are good, but something else caught my eye: Sunset Gourmet Medley. It’s a mix of different color and size cherry tomatoes. The flavors are sweeter and the mix of color adds a little more pop to the top of the pie. I picked these up at Central Market.