One of our all-time favorites. Paper-thin slices of potato, fresh mozzarella, parmesan, salt, pepper and usually some sort of onion (green or thinly sliced purple) and herb (rosemary or thyme).
Tonight we feature my son’s new twist to our old classic….remove the onion and herbs, and top the pie off with crushed Tim’s Cascade Jalapeño Potato Chips in the last minute or so of cooking.
Since we have farm (well, backyard) fresh eggs, we have been trying new places to showcase their unbelievable taste and freshness. We have tried eggs with ricotta and prosciutto before, to great results. Tonight we experimented with braised collard greens, diced thick-cut bacon, fresh ricotta from the Black Sheep Creamery that we found at the Puyallup Farmers Market and our own eggs, fresh today.
The collard greens ended up a bit too crisp. I’ll probably leave them a little more wet from the braising next time. Ricotta was crazy good.
FYI…we are cooking at 720 degrees in the pizza oven today
Here is my hubby’s pizza dough recipe. Warning….you will need to get out your kitchen scale!
You can start this dough up to three days before you plan to use it and store it in the fridge. Read the rest of this entry »
