by Mo on December 3, 2010
We’ve had many great pizzas in Italy, but our favorite has to be Pizza Capricciosa. The ingredients complement each other so perfectly — the saltiness of the olives, the woody taste of the mushrooms, and the tang of the artichokes — that is more complex and satisfying than any other Italian pizza. The best one [...]
by Mo on September 18, 2009
If you love Chicken Cacciatore, try making it as a pizza instead. If you’re using a pre-baked pizza crust, slice a garlic clove and rub it all over the crust. Add some dry red wine to your favorite marinara from a jar, and use that as your pizza sauce.
The first topping for any pizza is the sauce. Depending on what you choose, the sauce can either be the predominant flavor of your pizza or a more well-balanced accent.
In Naples – the spiritual home of all good pizza – crushed San Marzano tomatoes are spread over the crust. You can buy canned San Marzanos at good grocery stores. Grown in the ashy soil on the slopes of Mount Vesuvius, they’re expensive but have wonderful flavor.