This one was mine. I love the combo of Proscuitto, arugula and buffalo mozzarella
Sausage, potato, rosemary and gorgonzola
Tomato sauce, mozzarella and fresh basil
Portobello mushrooms, roasted red peppers and goat’s cheese
Tomorrow night I’m having a Valentine’s Day dinner party. Well, to be honest, it’s more of an anti-Valentine’s theme. (I’ve already made a playlist that includes Tom Wait’s Blue Valentine and My Bloody Valentine’s Loveless albums). We’re doing a tasting menu, including individual pizzas, so I’m planning on starting with some homemade pizza dough and using some of these topping combinations for inspiration. Here’s my favourite recipe: Pizza Dough Prep 20 min 1 cup (250 mL) warm water 1 tsp (5 mL) granulated sugar 1 pkg (1 tbsp) quick-rise dry yeast 2 cups (500 mL) all-purpose flour 1/2 tsp (2 mL) salt 4 tsp (20 mL) olive oil 1 to 2 tbsp (15 to 30 mL) all-purpose flour 1. Pour warm water into a bowl or 2 cup (500 mL) measuring cup. Add sugar and stir until dissolved. Sprinkle yeast overtop but do not stir. Let stand until foamy, 5 to 10 min. 2. Meanwhile, place flour and salt in a food processor fitted with metal blade. Pulse until mixed. Once yeast mixture is foamy stir in oil. Then while the food processor is whirling slowly pour in yeast mixture. Then gradually pulse in 1 to 2 tbsp (15 to 30 mL) more flour until dough forms a ball. 3. Turn dough on a lightly floured surface. Knead until you can form into a smooth ball, 2 min. Knead using the base of you palm. 4. Lightly coat or spray a bowl with oil. Place dough in bowl. Turn to coat. Cover with a piece of plastic wrap then a damp cloth. Let stand in a warm spot until doubled in size, about 1 hour. Remove to a lightly floured surface then punch down. Divide dough in half. Store in a resealable plastic bag, squeezing out and excess air. Will keep well up to 1 day. Or freeze up to 1 month. What’s your ultimate pizza topping combination?