Pizza is cold-weather food, and not just because a slice of gooey, crispy pizza is sublime comfort food. Well-made homemade pizza means turning up your oven as hot as it will possibly go - 600ºF is nice, and 800ºF is better.
We warmed up the kitchen this weekend for some pizza made with Peter Reinhart's slow-rise dough and the best Parmesan cheese we have ever had. We lined up a whole array of pizza toppings and flavors, experimenting with sweet potato, fresh pesto, and Gruyère. See some of our finished pizza after the jump.
• Fresh mozzarella, Gruyère, and Parmesan. Also, tomato sauce and white sauce, made with ricotta and egg.
• A lineup of toppings - sweet potato, capers, caramelized onions, red onions, tomatoes, pesto, and mushrooms.
• Pizza in progress: mushrooms with prosciutto and fresh mozzarella. We put fresh pesto and tomatoes on the other half.
• A finished pizza, with its three flavor zones: sweet potato with caramelized onions, rosemary and Gruyère; capers with red onions and tomatoes; and prosciutto and pesto.
It's time-consuming to prep all those toppings, but the taste payoff is worth it, and you're left with a warm and cozy kitchen!