This is a cheat, because I barely had anything to do with this pizza. At least I don’t think I did. It’s possible that I cleaned the basil. I did make the salad, so maybe that counts?
Here’s the thing: I think people who can cook are awesome. I think people who can develop recipes are dope as hell. I can produce an edible creation with some random crap from the fridge, but I will never make it the same way twice unless I have a proper recipe. Steven, on the other hand, is magical. He knows the ways flavors work together and puts in a little of this and a little of that and creates some truly kick ass food.
This summer, after a visit from our friends, Steven was inspired (forced) to create a blog about two of his favorite things–coffee and pizza. I think he could consume these things every day and be totally happy. We spent a lot of time talking about pizza. Making pizza. Photographing pizza. It was awesome. Then work started up and now he’s incredibly busy, so the blog is sort of on hold.
But my blog isn’t on hold and I have all of these lovely photographs of food to share.
And gosh darn it, I’m going to share them.
One of the keys to this pizza business is the dough. It’s not hard to make, but it seems like every time we decide we’re going to make pizza, it’s already 4 p.m. and we’re starving, so we do the store bought thing. We’re lucky enough to have a great bakery a few minutes away. 1 lb of dough is a little over a dollar and more than enough for two pizzas. For the sauce, it’s a can peeled or crushed tomatoes (I can’t remember which), without any salt added. Then there’s plenty of fresh basil. It’s only after this year, after planting so many basil plants, that I realized how useful of an herb it is. It enhances the flavor in pretty much any dish it goes into. Our six basil plants did us well this year and I plan on buying a little one that we can keep on the windowsill throughout the next few months. Basil has become essential to our cooking. Then there’s the cheese. Fresh mozzarella is best. It just is. Even if it’s a little pricier, you can absolutely tell the difference in color and flavor. Packaged cheese will do in a pinch, but if you’re gonna do it, do it right and splurge on the mozzarella in water. Your taste buds will thank you. The prosciutto came about because Steven wanted to jazz up a simple Margherita and it was absolutely the right choice. Like the basil, it boosts flavor and also gives you an additional bit of protein to keep you full.
It also helped inspire the salad. Simple mixed greens with plenty of baby spinach and strawberries. Fruit and salad are always a great combination. Also, nuts. More protein! I made a maple balsamic dressing to go along with it and roasted some of the walnuts in some pure maple syrup before adding them to the salad. I love dipping bacon in syrup when I have it for breakfast, so I thought a fresh maple balsamic would go well with the prosciutto in the pizza. It’s also super easy to make: equal parts maple syrup, balsamic vinaigrette, and olive oil. I think I did 1/3 cup of each for this particular salad.
And now I’m hungry.
What have you been cooking lately?