Thursday, September 23, 2010

Proper Pizza

In Japan, we had "pizza night" once a week for a little taste of home. It certainly satisfied, and was something for us to look forward too, but baking personal sized pizzas topped with mediocre mozzarella in the teeny convection oven was a far cry from what we are able to do now in a regular oven with proper cheese! Hurray for being home!


This one has a base of cilantro and olive oil, topped with tomatoes and Zingerman's Creamery smoked mozzarella.


Cilantro and olive oil base again, topped with green olives, grilled eggplant, and more smoked mozzarella.

5 comments:

K and S said...

*drool*

bearded brussel sprout said...

mmmmm... pizza

Linny said...

mmm pizza indeed! and Kat, I'd whisk you over a slice if I could! :)

Joan Lambert Bailey said...

Whoa! That looks amazing. We miss pizza, but still have no oven. I've been toying with the idea of making it in the fish grill. Noelle gave me some good pointers, and I just need to give it a whirl. There's so much good food here, though, that I keep getting distracted!

Linny said...

Thanks Joan! One of our fellow ex-pat friends had great success with all sorts of breads in her fish broiler, let me know if you end up trying it!