Tuesday, April 27, 2010

Breakfast Pizza 2

Breakfast pizza. Recipe adapted from Smitten Kitchen

Breakfast Pizza Ingredients:
Whole Foods Pizza Dough
Mozzarella
Parmigiano
Shallots
Fakin Bacon Tempeh
Eggs
Parsley
Garlic Chives
Scallions
Salt and Pepper

We rolled out the pre-made dough and then sprinkled on the two cheeses. We then placed the tempeh down and cracked a couple of eggs on top of the pizza. This went into the oven until the yolks were cooked. When the pizza came out of the oven, it was topped with the parsley, chives, and scallions. The saltiness of the bacon really complemented the eggs. Though this pizza did not have any sauce, it wasn't missed. This was a really easy breakfast to make. This is something that you could whip up for a brunch. Next time that we make this we are going to add mushrooms and caramelized onions. The parsley really added a fresh flavor. There was a really good variety of onions on it, but they weren't "sharp".

A couple of posts back, Trader Joe's pizza dough was talked about. For this pizza we used Whole Foods pizza dough, which we all decided was much better than the TJs dough. The Whole Foods dough was really proper pizza dough. It is much fluffier and less sticky. It also has far superior rise factor. It runs about a dollar more, but it really is worth it.
















Michelangelo's Pizza

Michelangelo's Pizza is a great place to pick up a quick pizza that is also satisfying and cheap. The pizza has a sweet tangy sauce and they include garlic sauce +++. There are also a bunch of nIce multi ethnic people working there.



While I was waiting for my pizza to be cooked I witnessed a robbery and a chase. It's like dinner and a movie! It was about 7pm and some guy smashed a brick through a car window to steal a bag with a GPS in it. The owners of the car were in the pizza place and they took off after the guy. Everyone working at Michelangelo's went outside to see what was going on. The guy dropped the bag and the victims got their stuff back and I left with a delicious hot pizza and a 85¢ Dr Pepper.



Michelangelo's Pizza
235 W. Read St., Baltimore MD 21201


6 out of 8 slices.

Monday, April 26, 2010

Pizza Everyday - Mall Madness

This past Friday Joe and Sarah and I took a trip to Towson Town Center. Unfortunately, we didn't get there until like 7:45pm and the mall closes at 9pm, so we had to split up and haul ass. We each had specific consumer goals in mind but in the end, none were attained in the amount of time allotted. We simply brushed our shoulders off and glided across the street to Pasta Mista (shitty website), a local college staple. The place is ALWAYS packed and super small, which makes being there kind of a nightmare. If you can deal with the jock infestation and girls wearing makeup, the food is well worth the effort. I got two slices, one Gorgonzola with tomatoes and one plain cheese. Sarah got a slice of pepperoni and broccoli. Individual slices range from $2 - $3, depending on toppings. Joe got a chicken parm sub (his "favorite food"), but that is not pizza... doy. We took our bounty to the car and ate in the parking lot, which is kind of the only option, and watched a girl simulate fellatio while telling her friend a "hilarious" story in the next car.



My slices were bomb. I would give them both a 7/8. I was pretty much starving by the time I ate them, so that might have skewed the results. Sarah also really enjoyed her pizza.

After we quickly ate, we raced to the Senator Theater to watch House (Hausu) the unbelievably amazing mind shifting psychedelic Japanese horror film from 1977. All and all, a wonderful night out in the suburbs. Grazie, Mr. Mista! Dōmo arigatō, Mr. Obayashi!

Monday, April 19, 2010

Pizza Everyday - Trader Joe's Pizza Dough

I've been buying TJ's pizza dough and making delicious pizza with it for quite some time and I think it's time to "post" about it. Last night, I made myself a pizza with the meager ingredients I had left in the kitchen... which were actually surprisingly gourmet, but that's just how I roll.

Ingredients:

plain Trader Joe's pizza dough (which comes in wheat and herb varieties as well)
half a shallot
5 slightly wrinkled asparagus stalks
half a can of artichoke hearts
some canned whole tomatoes
herb goat cheese (also from TJ's)
some old ass garlic salt (ran out of actual garlic)
pepper
olive oil





I baked the pizza at 425 for about 12 minutes and I came out golden delicious brown:




I ate about a third of it while watching Rocky on channel 54. It pretty much ruled all around. I would rate my pizza at a 6/8, real garlic and the herb pizza dough would have made it at least a 7. I highly recommend TJ's pizza dough, it's hell of cheap ($1.99 a ball) and you can freeze it, so it lasts like forever.

Helpful tips:

Steam the asparagus a bit before adding it to the pizza. Same goes for broccoli.

If you do freeze the dough, it will thaw much faster in lukewarm water. Just make sure there aren't any holes in the bag because gushy wet dough is Gross.

Also, when buying the dough avoid balls that are all bubbly and full of air... they're probably not long for this world and tend to taste weird. I guess it's fermentation or something.

Pizza Everyday - Russell and Scott's Brithday Party

Last week, Aran and I attended our friends' joint birthday party in Hampden. It was a potluck affair and good food was bountiful (we brought supermarket cookies that no one touched, I regret not reclaiming them for myself). Guests were provided with six large pizzas from three different pizzerias: Iggie's, Oriole's and King's. Unfortunately for us, the two boxes from Iggie's were empty by the time we got there, which means we missed out on the "classy pizza" option. I ate a slice of what I think was King's cheese pizza and it was pretty good (see our 2008 review of King's). Someone had made some crazy mushroom/cabbage salad and I used it as a topping, making things much more exciting. I'll have give my mysterious pizza slice a rating of 5/8.


Bob Keal eating King's or possibly Oriole's pepperoni pizza




Pizza magnet! How does it work?

Sunday, April 18, 2010

Joe Squared


Joe Squared has thin crust, square pizzas. Their pizza seems to have gotten more expensive. We were wondering if the prices had gone up. Toppings are priced not only by tier, but also by pizza size. Topping selection is very extensive. We ordered the flag pizza. The flag pizza consists of red sauce with mozzarella, provolone, romano, parmigianio, and asagio; garlic sauce with mozzarella, cheddar, and ricotta; pesto with fresh mozzarella. Green, white, red.

Price breakdown of flag pizza sizes:
10" - $15
12" - $17
14" - $20
16" - $23


We ordered at 7:30 pm and received the pizza at our table at 7:55 pm. The red section was by far the largest, though most traditional. The sauce on the red was very nice. The white section was the favorite part of the "flag". The pesto part could have had more pesto, it also made up the smallest section. Emily thought it tasted like BBQ. That might have had something to do with the (minor) burnt edges. Last time I checked, the Italian flag was made up of three EQUAL colored parts.

6 out of 8 slices


Joe Squared
133 W. North Ave.
Baltimore, MD 21201

http://www.joesquared.com/

Friday, April 16, 2010

Little Caesars

Flash from the past. Little Caesars it seems still exists!


Pizza brought by my boss to a work meeting.






The pizza was very doughy. It tasted like it was made out of Little Caesars bread sticks, which would make sense. Light sauce use. I don't think I would go out of my way to purchase Little Caesars pizza, but when it is given to you for free it is an enjoyable experience.

5 out of 8 slices

Breakfast Pizza








So, I've been catching wind of this BREAKFAST PIZZA phenomena for about 1 year or so now. Seen it on a few menus and heard about some gourmet Williamsburg brunch spots that were catching onto this alarming and potentially exciting trend. My GF and I decided that we needed to create our own Breakfast Pizza system or become slave to another man's, and therefore created our own Breakfast pizza recipe outlined below. A successful breakfast pizza to me would be both a little bit of breakfast and a little bit of pizza without either of the flavors dominating: balance between these two worlds is key. This recipe owes a bit to BPC contributor John DeCampos who helped brainstorm when we had the idea a year ago. All other credit to myself and Sarah Capua. Please modify and improve to your liking.
(suggestions to improve at the bottom)


Ingredients - 1 Trader Joe's Pizza Crust (uncooked)
1 jar Ragu pizza sauce
Fresh mozzarella
Canadian Bacon
2 yukon gold potatoes
1 small onion
4 eggs (w/milk and water)
(seasonings of your choice)

To prepare - Preheat oven and prepare the hash browns first - cook and season to your liking but it is recommended to cook well done and get a bit of that burned skillet flavor (adds to the overall breaksfast feel), chop onions and potato in small bits to spread well over the pizza.

Cook canadian bacon a bit on a separate skillet to warm and lightly brown

Spread your pizza dough, add modest amount of pizza sauce, evenly coat with the Canadian Bacon and hash brown. *Sparsely* coat the whole surface with shredded mozzarella.

Cook for ten minutes to lightly melt cheese and begin cooking the crust.

While pizza is in oven, scramble 4 eggs with tiny bit of milk and water. Cook them up but STOP ALL heat on the eggs when they are about 2/3 of the way done. VERY IMPORTANT to undercook the eggs because they will finish cooking in the oven.

Take out pizza, coat with the scrambled eggs and another modest layer of mozzarella. Cook until perfection. Enjoy.


**If I were to cook this recipe again, I would probably change TWO things.
1st- I think that adding a bit of ketchup and hotsauce to the PIZZA SAUCE would be AWESOME, Sarah squashed that idea but I am definitely doing it next time.

2nd - Cook the crust a good bit before adding ANY ingredients. This would make it possible to do just one round in the oven instead of having to do a second baking with the eggs. If the crust is about half or 2/3rds of the way cooked before adding the ingredients, you could lay down the fully cooked ham and hashbrowns with the undercooked eggs and a full layer of cheese all of once and just do 8-10 minutes in the stove to fully melt the cheese.

Holla.
AK


Sunday, April 11, 2010

Pizza Club Meeting this Wednesday

We are having a meeting this Wednesday, April 14 at 7 pm at Joe Squared. See you there.

Saturday, April 10, 2010

American Pizza and Wings




Located on the corner of 29th St. and Huntingdon Ave., American Pizza and Wings is the newest addition to cheap counter food in the neighborhood. The shop boasts a flashy new sign and countless American flags used to frame pictures of pizza, subs, wings, and other crappy food.

One will probably be able to guess the quality of their $5.99 extra-large pizza pick-up special, so let's not take too much time to debate the issue. The pizza was medium warm even though we waited in the shop as the pizza was made and we ate it around the corner. It definitely wasn't hot. Whatever, we were really hungry so we were still pretty happy.

The shop itself is very clean, though no seats and a busy counter area make for a tight, uncomfortable squeeze at times. We even got to see some jerk argue with the clerk about whether or not he would divulge the brand of soda he was buying. "You don't need to know what soda I'm drinking, I'm going to get it from the fridge myself!" He got a 2-litre of Dr. Pepper.

This pizza was such a blur that I don't really feel like telling you much more about it. If you happen to be in Remington and you just finished skateboarding all day and you have six dollars, then by all means, buy a pizza. Otherwise, you might be better off with the "Sun of Italy" from your local Giant.

3 slices out of 8.