Creative Pizza: Lessons Learned

November 12, 2007

Pizza: Before

Last night I got all weird and creative and decided to make some adventurous pizzas, topped with stuff I found in our pantry and fridge that needed to be used up. Fortunately there wasn’t quite enough dough for me to use the kippered herring I found, but there was some significant creativity nonetheless.

My first mistake was that I tried to make the dough a bit healthier by adding 1/3 whole wheat flour in with the bread flour. Bleh. Whole wheat pizza dough just doesn’t taste that good. Mr. Pencil disagreed, but all in all, the fact that I started with blecky dough kind of ruined the whole experiment.

Here are the pizzas I made:

  • Basic: Tomato sauce, basil, mozzarella, olive oil
  • One egg, parmesan
  • Sliced potatoes blanched in truffle-salted water with truffle-infused olive oil (have I mentioned how much I like truffles lately?)
  • Pizza bianca: Rosemary, olive oil, crushed garlic (we just planted a bunch of rosemary in our yard–tastes amazing)
  • Using up some feta: feta, rosemary, crushed chilis, olive oil, black pepper
  • Using up some feta, part II: feta, rosemary, garlic, black pepper, olive oil
  • Carpaccio of black truffle, truffle oil, parmiggiano
  • Sliced potato, mozzarella, parmesan, olive oil
  • Pesto (from this summer, in the freezer), pine nuts, parmesan
  • Feta, Part III: Feta, spinach sauteed in garlic and olive oil, garlic

Next time I am going to try to use Chris Clark’s 24-hour pizza dough recipe. I just didn’t have 24 hours to wait this time!
Pizza, after


  1. El Gray says:

    I applaud this effort, and look forward to more pizza-centric posts here at

  2. Alan says:

    Apparently, your stomach is doing better since you are experimenting in the kitchen.

  3. Brett says:

    I buy my pizza dough (from hot lips) because I don’t have a mixer. Well, and I’m lazy. If you don’t have a pizza stone, grab an unglazed ceramic tile from home depot for $0.69. Makes all the difference. Also, make your dough as thin as possible, I always make my pizzas too thick.

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