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Pizza dough cooked on highest heat, leftover prosciutto, Trader Joe's balsamic glaze, a wheel of brie and a bit of havarti.    'Nough said. This is what you eat your last week in the US before you go to a world with less than superb charcuterie and cheeses.   Add new comment...

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Cute looking pizza, right?  I thought so when I saw it in a magazine.  I also thought it might be kind of genius to have a runny egg yolk act as the "sauce" for the pizza.  After having tried it though, I'm feeling very lukewarm about this topping concoction,  Maybe if it did have some crushed tomatoes underneath that cheese it could have worked.   What did work, though, was the crust.  I took that from another recipe, thinking the polenta texture would work well against the eggs.  We bot...

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My pictures don't do it justice.  This is one of those recipes you're just going to need to trust and try.  How to make a flat, two-layered, khaki-colored thing look delectable?  Well, my camera skills haven't figured that out yet.  But it is.  Delectable.     I expected Nate to be disappointed because when he thinks pizza, he thinks gooey cheese, saucy spots, saltiness.  And yet, he though, "Delectable."     If you're into coffee and you're into pizza, try it out.  I found it's a goo...

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