Jan
6
PIZZA!!!
culinary exploration
Follow me through the adventures that take place in my kitchen, in restaurants or in other kitchens. Cooking and food are my passions and I want to share my experiences of cooking, baking and eating with you.
I'm a Greek self-taught cook who lives in Chicago. I learned a lot about cooking from both of my grandmothers, my mom and dad, family and friends. Passing on timeless traditions through food is one thing I strive to do in life.
These are my journeys through culinary exploration...
clraptis (at) gmail (dot) com
Culinary Exploration - Grecian Kitchen
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Posts tagged pizza
Aug
1
Every time I have an out-of-town visitor come to Chicago, the obvious food request is deep dish pizza. I prefer Lou Malnati’s over Gino’s… what about you?
Sep
24
Prosciutto, Caramelized Onion, Sun-Dried Tomato and Fresh Mozzarella Pizza
When mom got in town last night - I pulled my fresh, homemade pizza dough out of the fridge and we topped our pizza together. I used The Pioneer Woman’s pizza dough recipe. I used half whole wheat flour and half all purpose. It was REALLY easy to make and super tasty… I might not ever get pizza delivered ever again! (thanks to emmysnacks for the advice!!)
I also used Ree’s pizza recipe and just added some other toppings: sun-dried tomatoes and drizzled the oil from the tomatoes over the crust. I’ll probably make this pizza again with figs or dates in place of the tomatoes.
If you’re looking for a tasty pizza recipe - try this one out. I guarantee your mouth will water when you start caramelizing the onion! :)
Sep
20
My mom is coming in town this weekend - she’s driving in on Thursday evening so I thought I’d have something to eat ready for her when she arrives.
This Caramelized Onion Prosciutto Pizza from The Pioneer Woman sounds like the perfect treat after a 3-hour drive. You all know how I feel about prosciutto on my pizza!! :)
I’m not sure about the crust though… I’ve never made my own. I’m feeling adventurous and want to show my ma that I can do it myself! I can make it a couple days early, which is great because all I’ll have to do is stretch out the dough on a pan then add the tasty toppings. Since the stand-up mixer I have isn’t the greatest, I might use this recipe from Emeril that uses the food processor instead of a mixer. I’m definitely going to use half whole wheat flour and half all purpose.
Not sure which recipe I’ll use yet, but I’ll let you guys know how it goes!
Aug
30
This pizza was going to be a fancy white pizza… but it turned into more of a gourmet supreme pizza!
Leeks, shallots, crimini mushrooms, sweet orange peppers, crispy prosciutto, white truffle oil and mozzarella cheese
I like the way this turned out. My new favorite pizza topping is prosciutto. It’s a somewhat healthier alternative to pepperoni or sausage, while incorporating the saltiness that pork brings to a pizza. I slice the prosciutto and crisp it under the broiler to render most of the fat out - then there won’t be a lot of excess grease floating on top of my pizza.
Homemade pizza has been a favorite in the Grecian Kitchen this summer. It’s SO much cheaper than ordering delivery and you have control over the ingredients.
May
30
Prosciutto, Artichoke and Mushroom Pizza
May
21
mfs:
Potato Pesto Pizza
carb on carb…with cheese. I like it.
Potatoes on pizza is the BEST - the first time I tried it, I was immediately in love. That pizza had alfredo sauce, red potatoes and bacon on it… although that is an absolutely delish combination, this one sounds equally as scrumptious!
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