Monday, August 22, 2011

Weirdy Toppings = Pedantic Pizzas

This is uppity pizza, y'all.

Hello, again. We have recovered from our bout of exhaustion.

We promised you, in our last post, that we would tell you about the fantastic toppings that P-Dub recommends. We are here to oblige. The first set of toppings is part of a Potato Leek Pizza (p. 110). The second variation is for a Tomato Basil Pizza (p. 112).

First, we must confess, or at least Lou must confess. She did not know what a leek was.

Jo did. So she bought the leeks. Although, Jo must confess she has never cooked with leeks.

That there is a leek.

For the potato leek pizza, we started by dicing and frying up some bacon.

Jo chopped the leeks.

These were sauteed in the same pan we used for the bacon.

Next our favorite potatoes: the Yukon Golds, were sliced very thinly. This helped them cook on the pizza and soften to just the right texture without becoming mushy.

We layered these on the pizza.

This was followed by hunks of fresh mozzarella cheese. We added the sauteed leeks, which smelled quite wonderfully, by the way.

The leeks were topped by the crispy bacon bits.

Goat cheese crumbles and Parmesan created the last layers of this weirdy pizza.

For the tomato basil pizza, Mr. Fabuful made fresh pesto using basil from our herb garden. We'll have Mr. Fabuful tell you more about his venture in a future post. Suffice it to say, it was fan-tab-u-lous.

We took the basil pesto and spread it generously on the pizza crust. Once Jo had spread the pesto generously, someone handsome (Mr. Fabuful) told her she had spread way too much pesto. Well.

Forging ahead, we placed mozzarella cheese on top of the pesto.

This was followed by a layer of roma tomatoes on half of the pizza. Some in our foodie group have tomato-texture issues (*cough*Lou*cough*).

A plentiful handful of grated Parmesan was layered on top.

We placed them both in the oven to bake.

Separately, it would have taken 10 minutes to bake per pizza. With both, it took about 20 minutes.

We felt extra fancy because of how truly aesthetically pleasing these pizzas turned out. Hence, the 97 pictures.

We felt extra fancy because of how truly tasty these pizzas turned out. Hence, only a third of each pizza remained.

Lastly, Jo's amount of basil pesto was just right. I love you, Mr. Fabuful.

Happily full,

P.S. Make sure to watch The Pioneer Woman's Food Network debut this coming Saturday, August 27, at 10:30 a.m., CDT.


  1. I have to be honest the potato pizza doesn't sound very good. LOL! But I will take your word on it. It did look good though great job ladies (and gentleman) :-)

  2. I can't believe I haven't seen this till now. Oh wait...Yes I can. :) I want to come eat at your house! Truly. These both look delish!!!!

  3. Thanks, Tylie! The potato pizza was surprisingly good...leeks are like huge green onions, and the potatoes were really soft for a good texture. And, Vickie, they were both delicious!