Pizza Season

September 29, 2010



Now that the weather is cooling off and it’s not torture to turn my oven as high as it will go I’m excited to start making pizza again. When I make up a batch of dough it makes 6 pies – which is enough to make us for 3 dinners and leftovers for 3 lunches. That’s a lot of pizza. So this week I cut the dough recipe in half and made 4 smaller pies – the crust was so thin it was more like a cracker, which is just the way I like it.

With two evenings of pizza in a row I decided to get a little creative with the toppings (though, really, I’m the kind of person that gets addicted to food and can eat the same thing over and over).

Pizza evening 1:
Garlic and olive oil “sauce”
Shitake Mushrooms
Sliced pears

Pizza evening 2:
Garlic and olive oil “sauce”
Toasted sweet potato slices (tossed with olive oil and dried rosemary)
Monterey Jack Goat Cheese
Dried figs, sliced
Sliced pears
(As always, ingredients in green are local)

What are your favorite pizza toppings? What else should I try?

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