a couple of weeks ago my sister had given me some pizza recipes that she lovingly tore out of a magazine. the recipes looked delicious so i had to try one out for the week's pizza. sweet and sour chicken pizza. i marinated slices of chicken in a sweet and sour sauce, pan cooked it and set it aside.

we also added some pineapple, feta, and slices of red onion. i can say that it wasn't my favorite, nor was it todd's.

this past week i've made a few trips to wonderful jacobs meat market, picking up a rather large turkey, and then to purchase some pepperoni. i always forget how i love going into that store, even when i was a kid. todd's idea for this week's pizza was a pepper jack cheese with pepperoni. i honestly can say that i cannot recall the last time i ate pepperoni. jacobs does a nice job on their pepperoni. except you have to buy the whole log of pepperoni, but the woman that helped me, broke the rules and just gave me enough to top a pizza! i don't know what i would have done with the left over had i bought the whole thing. sheesh.

the pizza was really good. but for some reason, this time around the crust didn't get as cripsy on the bottom as it normally does. i baked it at the same temperature as usual...i may have made the crust a little more moist than usual.

a little far behind

last week i had to do double time of pizza making...my days got away from me...and my pizza making went a long with it. so the week before last week's pizza was a spinach and feta with red sauce and white big ol' slices of white onions.

it was really good. almost better than if it were made with a white sauce. well, actually, when i think of spinach and feta pizza i think of sal's pizza's spinach and feta. at one point, i think i may have come close to overdosing on that variety, and so that variety of spinach and feta no longer sits well with me. too much white sauce equals boring blahness...there was no depth.

spinach and feta:

chop fresh spinach

crumble feta (amount is determined by your taste)

slice up some onions

slice up some fresh mozzarella

make a red sauce

working quickly, place all ingredients on pizza crust, bake between 400-425 degrees until cheese

i've also been having difficulty with the pizza sticking to the pizza peel. so the past two weeks i have had some misshaped pizzas. but the taste was still there, for sure!

last week's pizza was supposed to be up to the mister to figure out ingredients. well, we had some red, orange, and green peppers lying around..."Lets just do a pepper pizza!!!"

so, we did. only i made it with [drum roll please] a stuffed crust!!! on a whim, i purchased some string cheese at the grocery last week. what an easy and delicious way to stuff a crust! i then seasoned the crust with olive oil, garlic powder, salt, and oregano...brushed it on to the crust before baking.

wow! seriously, i thought it was pretty damn tasty, to say the least.

on the menu is a sweet and sour chicken pizza.....

the best so far...?

I decided that I wanted to think outside of the (pizza) box and try something completely and entirely new. I don't even recall when or where I created this little beauty, perhaps on my drive to and fro school. Todd gave it a 9.25(!), and as for myself, I think this weeks pizza was pretty up there.

Picture this, a homemade baked crust with nothing but olive oil drizzled on top of it. While that crust is baking to perfection, there is a head of garlic roasting in olive oil. On the counter awaiting its baked crust, spring mix (the good organic kind), sliced grape tomatoes, grated Romano cheese. On the stove top, balsamic vinegar reducing to a sweetened, nearly syrup. The garlic: caramelized, fragrant, soft, perfect.

Out comes the bubbly crust... working quickly I mashed the garlic, and spread it over the crust. I then added the spring mix, cheese, and tomatoes. Finally, I drizzled the balsamic vinegar over the whole pizza.

Oh me oh my...what a pizza!