Blog Bon Appétit

Cooking my way through Bon Appetit magazine month by month

0 notes

March 3, 2012
With my homemade dough ready to go, it was time to make my pizza’s.  I decided to make the Tomato and Stracciatella Pizza (the March 2012 cover recipe) along with a creation of my own (inspired by one of Brian and I’s favorites from an area pizza place).  Both are pictured above.
To start with, I could not find Stracciatella anywhere.  Since Stracciatella is a type of mozzarella cheese, I decided to proceed with readily available mozzarella cheese only.  So, I guess I actually made a Tomato and Mozzarella pizza instead.  Close enough for me!
This pizza was delicious!  The crushed canned tomato sauce was so fresh tasting and the crust light and airy.  Yet my favorite part was the fresh oregano and sea salt sprinkled on top after baking.  These two ingredients made this pizza.  Brian gave it “two thumbs up” so we have another keeper!
The second pizza I made looked fantastic and I thought it was going to be my favorite.  It was good but did not compare to the Tomato and Mozzarella Pizza.  I made my Roasted Potato Pizza by drizzling the unbaked dough with olive oil then topping with roasted potatoes, roasted red pepper, scallions, crumbled bacon, and crumbled goat cheese.  Brian’s ranking: “one and a half thumbs up”.  He felt that the crust ”overwhelmed” the pizza on this one.  Likely my bad for not getting the crust thin enough.  

March 3, 2012

With my homemade dough ready to go, it was time to make my pizza’s.  I decided to make the Tomato and Stracciatella Pizza (the March 2012 cover recipe) along with a creation of my own (inspired by one of Brian and I’s favorites from an area pizza place).  Both are pictured above.

To start with, I could not find Stracciatella anywhere.  Since Stracciatella is a type of mozzarella cheese, I decided to proceed with readily available mozzarella cheese only.  So, I guess I actually made a Tomato and Mozzarella pizza instead.  Close enough for me!

This pizza was delicious!  The crushed canned tomato sauce was so fresh tasting and the crust light and airy.  Yet my favorite part was the fresh oregano and sea salt sprinkled on top after baking.  These two ingredients made this pizza.  Brian gave it “two thumbs up” so we have another keeper!

The second pizza I made looked fantastic and I thought it was going to be my favorite.  It was good but did not compare to the Tomato and Mozzarella Pizza.  I made my Roasted Potato Pizza by drizzling the unbaked dough with olive oil then topping with roasted potatoes, roasted red pepper, scallions, crumbled bacon, and crumbled goat cheese.  Brian’s ranking: “one and a half thumbs up”.  He felt that the crust ”overwhelmed” the pizza on this one.  Likely my bad for not getting the crust thin enough.  

Filed under bon appetit Bon Appetit Magazine pizza food