m'first halfsie

Kibs and I continued the pizza rage with another pizza! We made a half marinara with oregano, half roasted red pepper, jalapeno pepper, and hot pepper pizza. Or...half nice, half spice pizza!

m'roasted red pepper, bacon & balsamic glaze pizza

Kibs and I pizza raged last night! We tried a recipe from the site listed below that turned out incredible. We brushed the top of the dough with olive oil, then covered with two cloves of minced garlic and topped with grated Fontina cheese. After that, we added our toppings of red peppers that we roasted, bits of bacon, and caramelized shallots. Finally, we threw on more Fontina and Romano cheese and baked for about 25 minutes at 400 degrees. Once it finished baking, we lightly coated with the balsamic glaze.

2 slices thick-cut bacon
2 shallots, thinly sliced
2 roasted red peppers, cut into strips
1 tablespoons olive oil
2 garlic cloves, minced or pressed
6 ounces freshly grated fontina cheese
2 ounces freshly grated romano cheese + more for topping if desired
1 1/2 cups balsamic vinegar

http://www.howsweeteats.com/2012/01/whole-wheat-roasted-red-pepper-fontina-pizza-with-balsamic-glaze/

m'spinach and spicy turkey sausage pizza

Per bobby's request, we made a delicious pizza with spinach and spicy turkey sausage along with Mozza marinara, mozzarella cheese and parmigiano shaved on top. This time, however, we used a garlic and herb dough from TJ's. It sounded like it would be a little much, but the garlic was subtle yet added generously to the pizza.

Sotto

Named Los Angeles' best restaurant of the year...I don't know, Bender and I accidentally found Sotto because we thought it was the restaurant located above it. But, LA Mag had it right! It was great. We ordered a bottle of wine, the mackerel dish, and then split the Margarita pizza. The sauce, cheese and basil were fresh, and the ingredients together made a delicious pizza. The dough had a light crisp on the outside and was delightfully doughy on the inside. Overall, a great pizza.

9575 West Pico Boulevard
Los Angeles, CA 90035

d'vine tomato pizza

Tomatoes on the vine, buffalo mozzarella, sea salt and basil. Divine it was, but I will oven roast the tomatoes before throwing them on the pizza next time. Still a great taste and I'm glad I didn't get shy with the sea salt. It really added to the pizza.

m'first deep dish pizza

Tried making my first deep dish and it came out pretty messy, but pretty tasty. I layered the bottom with sliced mozzarella, covered that layer with spicy Italian sausage, added my Mozza marinara sauce with oregano on top and then shredded some parmigiano over the sauce. It was everything I wanted it to taste like, but it held together like a virgin on prom night. No matter, close to perfection will be met...

the roommate special

Every Monday, Bobby and I do roommate night. Usually we make Sloppy Joe's and watch an episode of Fringe...until we crossed over to another universe and made a Sloppy Joe PIZZA and watched an episode of Fringe! It tasted exactly like you'd think it would, pretty great. Cooked ground beef in Sloppy Joe Manwich sauce and melted cheese on top. Eeeexxxxxxtra sloppy for ya!

Pizzeria Mozza

This is my first post about visiting Mozza. This will not be my last. It is my favorite restaurant, not just pizzeria. Took Kibs for her first time and we shared the Tomato, Sicilian oregano & extra virgin olive oil pizza, the Bianca with fontina, mozzarella, sottocenere & sage pizza and then a seasonal mushroom & mozzarella pizza (middle).

m'bianca sage pizza

This pizza was sweeeeet! I had the sage pizza from Pizzeria Mozza and loved it. Feeling lazy and not wanting to look at the cookbook, I just used TJ's pizza dough, rubbed a little olive oil on the flattened surface, cut cubes of mozzarella and fontina cheese and placed them on the dough. About a minute before it was done baking, I tore up some sage leaves and placed the pieces on the pizza for a little bit of cook time.

m'chick sausage pizza

That's one hot chick!!! I got the spicy chicken sausage from Trader Joe's, as well as the pizza dough, used the marinara sauce recipe from the Mozza Cookbook (always great) and slapped together this guy! I think I put on too much olive oil before throwing in the oven, which made everything a bit runny, but the taste was still great...when everything stayed on the crust :l

m'pistachio pizza

A little misshapen? That's what she said. I got this recipe from Food & Wine magazine. It sounded cool and it actually turned out great, despite the weird shape. I didn't follow quantities exactly, added more or took things out to my liking.

Chris Bianco’s Pizza Rosa
Ingredients

Extra-virgin olive oil, for drizzling
All-purpose flour, for dusting
1 tablespoon chopped rosemary
1 large red onion, thinly sliced
1/4 cup plus 2 tablespoons unsalted raw pistachios, coarsely chopped
6 ounces freshly grated Parmigiano-Reggiano cheese (1 1/2 cups)
Three 8-ounce balls of pizza dough, thawed if frozen

http://www.foodandwine.com/recipes/chris-biancos-pizza-rosa

Lombardi's

Lombardi's was awesome, which seeing as it's known as the birth place of New York pizza, it should be. Per it's website:

"In 1897 an Italian immigrant reinvented a Napoletana staple food into one of the worlds most eaten foods. New York City was the birth place of New York style pizza. During the year of 1905, Lombardi's was licensed by the City of New York, becoming America's First Pizzeria."

Turns out it's not all hype. The line for a table was around the block. So, I called in for a pick-up order and walked to the park on the same block and ate there. The cheese and sauce used were incredible. If fresh ingredients were a crime, this place would be serving multiple lifetimes. If you're a fan of pizza, definitely check it out :)

32 Spring Street
New York, NY 10012-4173

John's Pizzeria

"You're awesome, Shaun!" No, pizza is awesome, and so is New York. Loved visiting NY this new year and getting a bunch of pizza. One of the first places Bender and I stopped by was one of her personal favorites, John's Pizzaria. Great overall pie which was small enough to split between 2 and large enough to fill both parties up. Also an awesome restaurant setting.

260 West 44th Street
New York

m'cheese pizza

This is my cheese pizza! Because dough takes a long time to make, I skipped out and picked some up from one of my favorite local pizzerias. Rubbed a little olive oil on the flattened dough, made the sauce from a recipe in the Mozza Cookbook, threw on sliced bricks of mozzarella and then garnished with basil.

pizza forever!!!

Hello there! This is all about PIZZA. Making pizza, eating pizza and trying the best pizzerias. This is...PIZZA PARTY!!!