It seemed like only yesterday that the ink was drying on my last post and I had to start the next one. This project may very well end up killing me. I am a slow writer with a busy schedule and a small child. Anyone who does not have a child will never fully understand what the word “busy” actually means. I laugh out loud when younger, single friends tell me how busy they are with all the bars they have to go to and tv shows they need to watch. Try weaving in the curve balls parenthood throws you from time to time.
Portland’s week long ice storm ended as abruptly as it started and spring emerged victorious. With the demise of winter, so ended the season of heavy eating punctuated by the artery clogging big guns of French cooking and all the holiday classics. It’s fortunate because my belt did not have a wider notch to go to. My next move would have been similar to Homer Simpsons when he bought a mumu and decided to embrace obesity. My palate was looking forward to spring and a rebirth of lightness punctuated with bright, colorful splashes of flavor.
Making pizzas seemed the perfect vehicle to traverse the transition between seasons.
My task this week, prepare six pizzas, each unique with their own flavor profiles. I opted on a few classics to satisfy the forever changing taste buds of my six year old, who has gone from a very adventurous eater to a strangely conservative one. Two were inspired by Gabriele Bonci, dubbed “The Michelangelo of Dough” by Vogue magazine, and two were simple favorites. The combinations I tried are written in kitchen shorthand and may require you to do a bit of googling.
- Classic Pepperoni: tomato sauce, pepperoni, mozzarella
- Margherita: tomato sauce, fresh mozzarella, fresh basil
- Creamed Leeks and Gruyere: leeks slow cooked in cream and butter to almost a jam, Gruyere, nutmeg
- Florentine with 63 degree Eggs: caramelized onion and creamed spinach, 63 degree eggs
- N’Duja: tomato sauce, chunks of n’duja, fried garlic, mozzarella
- Ramp Pesto: tomato, ramp pesto, mozzarella
Have fun and make your own pies.