Recently J. Kenji Lopez-Alt of Serious Eats posted a really good article on using your cast-iron pan and a tortilla to make a world-class pizza, and it fired me up to fire up my oven and cast-iron pan.
Mushroom, tomatoes and extra cheese
I love pizza. It’s versatile and delicious because you can just about use any ingredient as a topping, from simple cheese to sophisticated truffles.
And I’ve always wanted to be able to make my own. Goodness knows my kitchen is well-equipped to do it. However, my dear friends Jeremy and Maritza once invited me to their home for a pizza night and since then, I’ve been apprehensive because of the awesomeness I witnessed.
The Pizza Production Line
Mainly it’s the pizza base. I am not a great baker like Jeremy is, so I’ve always been a little intimidated with making my own pastry and such. But using Tortillas removed that from the pastry equation, so it’s all engines go.
To save time, I used store-bought sauce which I had to tweak with fresh Basil and a little garlic because it was a little flat. But boy oh boy, it was a delicious pizza weekend.
Smoked Duck and Mushrooms
Bacon, Mushrooms and Red Onions
Crispy crust holds its weight
It makes a good crust
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