I really hope that I am not boring anyone with another post on sweet pizza, but I just can’t help myself… 😛 After Paul brought a crate of fresh figs home on Saturday, that seemed to be the perfect occasion for another weekend pizza feast – plus, we had a friend over for lunch yesterday.
We already really enjoyed the pear pizza from last time, but I find this time it turned out even better. We added some Ricotta to the sour cream base and were a little more daring with the amount of blue cheese that we crumbled over everything. But I think the biggest difference were the figs themselves – simply such a treat! The only thing I may have missed a little bit would have been a glass of red wine but well… soon enough…
It was pizza night once again at our house yesterday – a nice and quiet one as the monster was already asleep. 🙂
It was time for another tomato free and meat free pizza experiment. So I used sour cream with salt, pepper and nutmeg (of course!) as a basis on a thin crust, then topped it with caramalized Balsamico onions, pear slices, crumbled blue cheese, sliced almonds and some fresh thyme. I had seen a similar combination with figs a little while ago, but thought that pears would be a great choice, too. And they were! So yummy – I must have a real sweet spot for sweet and savory food!
Today I really felt like making pizza. I wanted it to be different though, but varying the toppings once again didn’t quite seem like enough. So instead I made calzone for the first time. The filling was nothing extravagant at all but actually just a few simple ingredients: tomato sauce (spiced with garlic and some herbs), ricotta, mozzarella and some spinach.
While it turned out ok, Paul and I agreed that we still prefer the traditional flat pizza. I think I just missed how the toppings would normally get roasted so nicely. I could see the concept work great for small, finger food style pizza pockets though… will give it a try one day.
Anyways, today I was definitely more excited about the little side salad that I also made. And that’s because I harvested the first lettuce from our garden this year, yey! 🙂 Arugula and mixed spring leaves, with tomatoes, mini mozzarellas and a sweet honey-balsamico dressing. Yummy!