Toppings

Clockwise from left: American Hot (tomato sauce, buffalo mozzarella, pepperoni, jalapenos); Marinara (Tomato sauce, garlic, dried oregano, basil, olive oil); a white pizza (Buffalo mozzarella, parmesan, basil, olive oil  – all burnt to a crisp); and Margherita (tomato sauce, buffalo mozzarella, basil, olive oil)

A slightly more successful American Hot

American (Tomato sauce, buffalo mozzarella, pepperoni, basil)

Cooking the pizza in a pan

I now declare my blogging hiatus officially OVER. And in the last however long it’s been since I last posted, I’ve stored up quite a backlog of posts, so you can expect lots of cookie recipes, cake pictures and craft projects being posted over the next couple of weeks.

Anyway, tonight was the first homemade pizza night we’ve had in a while, and I decided to be a bit more adventurous (not a lot)  with toppings than normal. Having never tried a white pizza (i.e. one without tomato sauce) or a marinara (one without cheese) before, these both made it onto the menu. I also did pepperoni, margherita, and my favourite, American Hot. As always, it started off with disaster, with misshaped/falling apart pizzas, not-hot-enough grills and some very very burnt toppings. But in the end, bad pizza is still pizza, so I am very happy indeed to eat it.

On the theme of buffalo mozzarella, I will quickly mention my Uncle, who is currently in the process of raising money to make his own buffalo mozzarella. He farms water buffalo and is offering brilliant buffalo mozzarella (perfect for home pizza-making) in return for donations – have a look at http://buffalodairy.wordpress.com/ for more information – anything you can give will be appreciated.