Fields of Greens: Pizza

As an aficionado of take-out and frozen pizzas, the homemade fare was a welcome challenge. Annie Somerville’s pizza dough recipe is outstanding and came out perfectly every time. (My presentation could use improvement, but the taste and texture were great.) We invested in the freshest ingredients we could find as well as top-quality cheese. Both really made a difference in the end products.

I was surprised by how much I enjoyed using gorgonzola cheese on a pizza – an ingredient that would not otherwise have gone on my pizza radar but for the challenge of preparing every recipe.

The Mexican Pizza was our favorite. It looks slightly odd, but it tasted great.

pizza with roasted pepper, leeks, and olives
Pizza with Roasted Pepper Sauce, Leeks, and Olives
mushroom-leek pizza
Mushroom-Leek Pizza
tomato-fennel pizza
Tomato-Fennel Pizza with Provolone Cheese
provencale potato pizza
Provençale Potato Pizza
greek pizza
Greek Pizza with Spinach, Feta Cheese, and Rosemary
eggplant pizza
Eggplant with Sun-Dried Tomato Pizza
artichoke pizza
Artichoke and Red Onion Pizza with Thyme
onion, walnut, and gorgonzola pizza
Pizza with Onion Confit, Walnuts, and Gorgonzola Cheese
escarole, pepper, and olive pizza
Pizza with Escarole, Roasted Peppers, and Olives
mexican pizza
Mexican Pizza with Cilantro Pesto
tomato pizza
Pizza with Tomatoes, Gorgonzola, and Pine Nuts