My brother requested sweet Italian sausage and plum. My mom requested pear and gorgonzola.
I couldn't make up my mind between the two.
I am loving this overnight crust recipe. This time I used white whole wheat for 25% of the flour and couldn't tell the difference.
22 0 ReplyPear and gorgonzola sounds phenomenal. Your mom has great taste.
Can’t quite get behind the plums.
Good job with the experimenting! It’s one of the best parts of cooking.
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Thinly sliced pear, prosciutto, and balsamic reduction at the end. Maybe some sharper cheese with it. Top with some basil.
Kicks ass if you can get the pizza fire roasted.
12 0 ReplyThat sounds incredible.
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Don't skimp on the letters: use the full amount.
7 0 ReplyPizzs doesn't sound that bad tbh
2 0 ReplyA is for anchovies, and that's the only topping I can't get behind.
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I think peppers are teeeeechnically fruit?
5 0 ReplyTomatoes and olives too
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It sounds dubious but looks delicious.
6 2 ReplyCan confirm, it definitely was.
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If it tastes good, I don't care what it is.
4 1 ReplyI can't believe someone downvoted this, because I 100% agree.
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Pineapple!
4 1 ReplyWhat fruit is that? Strawberry? (Edit: ooo plum. That's also good warm, imo)
Other than dessert pizza, the only fruit I commonly used on one is pineapple. But mango is hella good when hot so maybe a mango pizza wouldn't be bad.
5 3 ReplyI feel like strawberry pepperoni would be dope
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I have made peach / basil pizzas before. Pretty good.
2 0 ReplyPineapple is great, obviously.
But apples are also a solid pick for a burst of sweet and sharp. Go with one of the varieties more typically used in baking if you want it sharper rather than sweeter.
Decent sized chunks work, but you can matchstick instead, just be aware that it might over cook if you don't pay attention.
It's extra good with bacon
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