Saturday, April 21, 2012
The Pizza that Changed My Life
Venice Bakery in CA. I was skeptical at first... I mean, how could these taste good? And there is no cornstarch - an evil ingredient, still sadly eponymous in many a GF food - in them?!! Hard to beat. Still doubtful that these were edible, the information I had was further compounded by the fact that these were vacuum-sealed and shelf stable for a week or so at least (I'd rather not test this; mine are in my fridge as the freezer is just too full).
On the other side, I got crazy. With visions of this Thai Carrot Pizza from Thomas Hill Organics in Paso Robles, CA on my mind, I was thinking of Kashmiri Curry flavors, plus caramelized onions, bacon, avocado, cilantro, toasted walnuts, and some swiss cheese for good measure. An insane combination, but take it from me, IT WORKED. The once-dense crust crisped up nicely, absorbed a bit of the oil let off by the cheese and pesto, and I even baked it until overly golden, which I usually don't like when it comes to normal pizza crusts (because they burn to dust), but suited these babies oh-so-well.
What are your favorite pizza topping combinations?