last night’s pizza
I made this – and four other – pizzas last night. Toppings included: my special tomato sauce with ground turkey, artichoke hearts, spinach, lean bacon, onions, garlic, green bell peppers and Edam cheese. I baked it in a cast iron skillet. This photograph hardly does it justice, but it does manage to convey the general awesomeness.
Posted on February 4th, 2009 under Grenada • Tags: cooking, kitchen alchemy, random. • 
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February 4th, 2009 at 5:09 pm
awesome, awesome awesome. did you do the crust yourself?
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February 4th, 2009 at 5:11 pm
Actually, no. My mom made the dough. I *could* do it myself, but… well, to be perfectly honest, I could do it myself but I’m totally spoiled.
February 4th, 2009 at 5:50 pm
Actually, the photo does it some amount of justice, cause that looks (and sounds) really good. Of course it could be that I just hungry, but wahtever the motivation, all I know is… that there pizza jus look devourable!!
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February 4th, 2009 at 11:05 pm
Thanks, Ruthibelle. My secret is that I approach the pizza as if it were an art project.
February 5th, 2009 at 9:16 am
looks yummy
February 13th, 2009 at 7:38 pm
Where me piece? Ah hungry!
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February 13th, 2009 at 8:58 pm
I’m actually making more this weekend…
February 19th, 2009 at 5:16 pm
This pizza looks amazing. I love the topping selection!
March 10th, 2009 at 9:11 pm
I love the fact you used a cast iron skillet; I’m sure (if it was seasoned) it lent a unique accent of flavor to the pie. Do you think you’re mom’s dough works the best for all types of pizzas cooked on cast iron?
March 12th, 2009 at 10:58 am
Of course my cast iron skillet it seasoned!
I actually use several kinds of dough, depending on how ambitious I’m feeling. The fanciest one features semolina flour a little bit of honey, which is a really nice touch. But the simplest bread dough works fine too.
May 13th, 2009 at 1:35 pm
Sorry, but you lost me at lean bacon. For shame. You might as well just put tofu bacon.
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