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I have an inspiration: I want to do a series of dinners based on historical legacy. For example, a Roman meal composed entirely of foods available in the Roman era, cooked with Roman methods. A medieval dinner in the same vein. Perhaps a meal of Renaissance Italy? France in the 18th century? Fun times!

Tags: cooking, want

Last night I got all weird and creative and decided to make some adventurous pizzas, topped with stuff I found in our pantry and fridge that needed to be used up. Fortunately there wasn’t quite enough dough for me to use the kippered herring I found, but there was some significant creativity nonetheless.

My first mistake was that I tried to make the dough a bit healthier by adding 1/3 whole wheat flour in with the bread flour. Bleh. Whole wheat pizza dough just doesn’t taste that good. Mr. Pencil disagreed, but all in all, the fact that I started with blecky dough kind of ruined the whole experiment.

Here are the pizzas I made:

• Basic: Tomato sauce, basil, mozzarella, olive oil
• One egg, parmesan
• Sliced potatoes blanched in truffle-salted water with truffle-infused olive oil (have I mentioned how much I like truffles lately?)
• Pizza bianca: Rosemary, olive oil, crushed garlic (we just planted a bunch of rosemary in our yard–tastes amazing)
• Using up some feta: feta, rosemary, crushed chilis, olive oil, black pepper
• Using up some feta, part II: feta, rosemary, garlic, black pepper, olive oil
• Carpaccio of black truffle, truffle oil, parmiggiano
• Sliced potato, mozzarella, parmesan, olive oil
• Pesto (from this summer, in the freezer), pine nuts, parmesan
• Feta, Part III: Feta, spinach sauteed in garlic and olive oil, garlic

Next time I am going to try to use Chris Clark’s 24-hour pizza dough recipe. I just didn’t have 24 hours to wait this time!

Tags: cooking, pizza