On of the great things about pizza is the ability to use up the miscellany left in the refrigerator after a busy week of meals. With careful and judicious use of cheese, I can also slip onto a pizza some of the items that others in my household may not have voluntarily put on their pizza if I allowed them to assemble their own.
This was one of those days.
The topping selection included sliced yellow tomatoes (instead of tomato sauce), sliced salami, mozzarella and parmesan cheeses, sliced garlic, chopped chicken breast, bleu cheese, radishes, and roasted bell peppers.
I prepared the pizza dough, drizzled the dough with olive oil, then added toppings. My dough recipe makes three 12″ pizzas, so the first two were aimed at the general population, with varying degrees of all toppings except bleu cheese.
The yellow tomatoes from last week’s CSA box were almost all tomato flesh inside!
The third pizza let me allow my freak flag to fly. Kirsten at Farm Fresh Feasts had pears on her last pizza, so I thought I could add apples to go with my bleu cheese. Once I had apples, I wanted walnuts too….
I baked each pizza at 450° for about 15 minutes. They all looked and tasted wonderful, but even with the cheese, I couldn’t get the kids to try the apple, walnut, bleu cheese pizza…
More for me!