Weekend Cooking Report: Homemade Pizza

Weekend Cooking Report: Homemade Pizza

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Faith Durand
Oct 30, 2007

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! Related LinksPerfecting Pizza DoughRecipe: D.I.Y. Pizza SauceSweet Potato Pie: Fall Pizza CombosOctober: National Pizza Month
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