Here's a pizza we made recently using artichokes from the Madison, WI farmers market, bacon from Bavaria Sausage in Madison, and goat cheese from Dancing Goat Creamery here in Grand Rapids. The carmelized onions were fresh from our own garden. The crust was a new attempt for us (using the recipe from Animal, Vegetable, Miracle). Served with a cold Ambergeddon from Ale Asylum (Madison) - wow! Is that a perfect looking pizza or what?
Saturday, September 13, 2008
Let the games begin...
Here's a pizza we made recently using artichokes from the Madison, WI farmers market, bacon from Bavaria Sausage in Madison, and goat cheese from Dancing Goat Creamery here in Grand Rapids. The carmelized onions were fresh from our own garden. The crust was a new attempt for us (using the recipe from Animal, Vegetable, Miracle). Served with a cold Ambergeddon from Ale Asylum (Madison) - wow! Is that a perfect looking pizza or what?
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8 comments:
Looks good. Needs mushrooms. How did the crust compare with the one from the all-american cheese book? Cooked in oven or on the grill? (this is bts masquerading as cas)
We have not had the crust from the cheese book... this one was from Animal, Vegatable, Miracle and we have also tried the Pan Ancienne. Both are good. Otherwise, this time we used the oven, but last time used the grill with apple wood. Very tasty!
PS- Cant find good local mushrooms round here.
Our shroom supplier has had a very steady, quality supply lately. She charges $10/lb. New guy at the market had shiitakes at $8/1/2 lb. Robbery.
Will have to get you the cheese book crust recipe. It has honey. We like it the best so far, but have not tried either of yours. We did the pizza crust, but not the ancienne from the bread book.
Olive oil under the ingredients? We find that a bit of olive oil or using the pesto with the oil in it makes the crust a bit crispier under the vegetables when baked on a stone which we like. How's that for a run on sentence.
Are they funny mushrooms?
You should post the cheese book pizza crust recipe on here...
The last time we tried the olive oil it made our crust not as crispy where we had spread it. At what point do you put yours on? I think that may be what our problem was because I would have expected it to crisp up...
Love the stone for getting it nice and crispy.
PLV for BAV
You all have too much time. Looks good--wish we had someone to share it with.
We put the olive oil on before all the ingredients. Use it fairly sparingly and spread thin. The pesto also has about the right amount in it.
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