Nosh: Two pizzas are better than one

Two pizzas are better than one

If you're making one pizza from scratch, you may as well make two, right?
You can use your favorite pizza crust recipe - I use a thin-crust recipe from Biba Caggiano. A pizza stone is essential for a crispy, professional-looking crust. Try it, you'll impress yourself.

Pizza 1:
I was looking to create a fabulous pizza ... and the smoked trout in the fridge was the perfect springboard. So I geared up and began my soon-to-be famous Smoked Trout Pizza -- yes, I know it might sound a bit unusual. But really, it's the perfect thing for a hot, crispy pizza crust and creamy mozzarella, esp. because fresh mozzarella tends to be bland.

Once the dough was ready, I created a paste of garlic, basil and olive oil, which I spread out on the naked dough. This was topped with chunks of smoked trout, mozzarella, and tomatoes. A sprinkling of capers and freshly grated parmesan, plus a few gratings of black pepper, and it was done!
Here it is before I popped it into the oven:

Anxiously awaiting the results:

...fantastic! And as expected, very flavorful....smokey, salty, creamy.

Pizza 2

My second pizza was simple -- but sometimes a few simple, high-quality ingredients can make an outstanding pizza as well. The dough was brushed with evoo and sprinkled with a mix of fresh herbs, salt and black pepper. On top of that I added roasted red peppers, red onions, and goat cheese (and a handful of chopped tomatoes):

The nights are getting cooler now; it's the perfect time to tuck yourself away in a warm kitchen and make your own pizza masterpiece!