this is what's affectionately known as Pizza Del Diablo, or, the pizza from hell. I started with a basic crust (simple thin crust, new york style, nothing fancy) but that's where this pizza and a basic pizza cease resembling one another. for the sauce, i used garden fresh crushed plum tomatoes (about six or seven), a can of store band tomato paste, two cloves of garlic...and a handful of crushed habanero peppers. the garlic was the only italian touch i added to this sauce. the other spices were two tablespoons of cayenne pepper and a couple shakes of crushed red pepper flakes. making this stuff seriously made my eyes water. i simmered the sauce for ten or so minutes, just enough to let it bubble, then let it cool for an hour. after that, i spread it out on the pizza and topped it with follow your heart cheddar, jalapeno peppers, serrano peppers, and some unnamed and unholy red pepper that was hotter than both the jalapenos and the serranos. i dusted that bitch up in the end with more cayenne pepper and more crushed red pepper. i don't imagine it tasted very good, as it was made basically to be as hot as possible, but if you like hot stuff, then this pizza was for you.
the chikn parmesan. a simple classic made vegan. this pie wasn't that great, and to be totally honest i still haven't mastered the art of making it without having the chicken dry out. i used follow your heart mozzarella, giant brand pizza sauce, and boca chicken patties. tastewise, it was okay, but the texture of the chicken left something to be desired.
the classic. the original. the plain jane. a simple neopolitan thin crust pizza that is untouchable. if you don't like this, you're an asshole. no ifs, ands, or buttcheeks about it. i used my own homemade dough (the recipe for which i may or may not post on here at some point) stretched thin to the point of almost breaking, topped with giant brand sauce and follow your heart mozzarella. throw that bad larry in the oven for fourteen minutes at 450 degrees, let it cool for a few minutes, consume mass quantities. i topped it with chopped basil, parsley, and oregano for the last two minutes in the oven to add that authentic italian taste.
i created this final pizza for my friend erica. i made one pizza with enough dough for two, so the crust was a little (read: a lot) on the thick side. for the toppings, i used garden fresh cherry tomatoes, which, if you don't know, never cut with anything but the sharpest possible blade you can find. shits are like cutting jelly. i also used tofu ricotta cheese of my own creation, and artichoke hearts sauteed in olive oil with basil, garlic, and lemon juice with a dash of salt and pepper thrown in. baked at 450 for 14, this pizza was a little much for me to handle, but erica downed three slices with the quickness. i'm not a fan of thick pizzas with a bunch of weird bullshit thrown on, but she is, so that pizza was for her.
more to come, so stay tuned.
