Leftover pizza dough is a wonderful thing. It is so great because you can use anything in your refrigerator and prepare a delicious, impromptu pizza from start to finish in less than half an hour. This week I showcase four of my favorite “Franken-zas”, made using extra dough and whatever I have lying around.
As the seasons change, so do the styles of my pizzas. Warmer weather calls for lighter crusts and toppings that are more refreshing than heavy winter meals. For this week’s pizza I have decided to celebrate the warmer weather with a lighter crust focused on goat’s milk cheeses, olives, oil and baby greens.
Classic pizza recipes are never boring, especially when the finest ingredients are used. For this week’s pizza, I chose to make a traditional pizza dish that never fails to satisfy myself and guests. For every pizza, balancing a cheese with toppings is of course the key to success. For this pizza I really wanted to use Taleggio, a wash rinded cow’s milk cheese from Italy. Taleggio has a distinct tangy acidity to it up front, with creamy, nutty notes in the finish. Because it is also such a great melter, taleggio is a perfect pizza cheese.
Homemade pizza is one of my favorite dishes to prepare and I love experimenting with different cheeses and toppings. This week I decided to make a three cheese pizza. I started with my two staple cheeses, Di Bruno’s handmade mozzarella and 30 month Parmigiano-Reggiano.