Pizza, Pizza, Pizza…looks like it’s time to carb up.
It’s all about pizza over at the NY Times. Whether it’s calzones-sweet or savory, homemade pizza dough, even deep fried pizza, they’ve got you covered. My best tip for making great pizza at home is to put your oven rack on the lowest level, get a nice thick pizza stone and put it on the rack, and then heat your oven as hot as it will go. Let it heat for a long time (30 minutes-ish) before making your first pizza–the hotter the stone and oven the more crisp your crust will get.
Hey, it’s pizza day at the Los Angeles Times too. I’m thinking about a potato pizza throw down. The LA Times’ potato pie looks amazing with it’s caramelized onion white sauce and wafer-thin potato slices. Mark Bittman’s version, in the NY Times, is more flatbread- like with thicker potato slices. Either way, it’s fun to compare the tips and tricks from both newspapers. The LA Times even helps you turn your home oven into a “brick oven” if you want to really DIY it. I’m sticking with my pizza stone but, hey, let me know how it works.
If you’re not up to the task of tackling homemade pizza dough, what about a simple tartine? This French-style opened faced sandwich is the ideal foil for gorgeous spring vegetables. This Spring Tartine, from the Washington Post, uses a base of cream cheese but goat cheese or ricotta work well too. Use your farmers’ market for inspiration when it comes to toppings. The asparagus, tomatoes, peas, and arugula here are a lovely combination but favas, fresh herbs, shaved carrots, or green garlic would all work too.
Happy Reading and Happy Cooking!