Weekend Cooking Report: Homemade Pizza

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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.

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• Fresh mozzarella, Gruyère, and Parmesan. Also, tomato sauce and white sauce, made with ricotta and egg.

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• A lineup of toppings - sweet potato, capers, caramelized onions, red onions, tomatoes, pesto, and mushrooms.

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• Pizza in progress: mushrooms with prosciutto and fresh mozzarella. We put fresh pesto and tomatoes on the other half.

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• 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 Links
Perfecting Pizza Dough
Recipe: D.I.Y. Pizza Sauce
Sweet Potato Pie: Fall Pizza Combos
October: National Pizza Month

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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