Petezah Again — That’s how we say Pizza in the Bean

aaaaaaPizza use now

Here I go again with the darn pizza. Today my Dad gave me the first of the season tomatoes from his garden and I of course roasted them along with many, many cloves of garlic. I also made some homemade ricotta today and that came out pretty good; I will be posting about that event in a few days.

aaafruit1apizzza7aapizza

Anyway, I rustled up some dough, stretched it out in a pan and top it off with the roasted tomatoes and garlic, rosemary and finished it off with dabs of my homemade ricotta that when melted acted like mozzarella. I used tons of olive oil and when the pizza baked it sort of oven fried, and gave the edges a nice crispy crust, and surprisingly it was not as oily as you may think. It came out tasty, and exploding with fresh flavors; the combination of rosemary and tomatoes is an especially good one and before summer’s end I want to make a tomato and rosemary bisque

I only ate a small corner of this pizza, the rest went flying off the board as quickly as I cut it.

apizza2apizza3

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About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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10 Responses to Petezah Again — That’s how we say Pizza in the Bean

  1. FairyFatale says:

    Reblogged this on The Pixel Pixie and commented:
    That’s one good looking pizza.

    Like

  2. Ajaytao2010 says:

    Nice reading about you

    Thanks for visiting my blog. Be in touch. Browse through the category sections, I feel you may find something of your interest.

    Like

  3. Pingback: My Life In Food | Mastering The Art Of Pigging Out – My Life In Food – John C. Picardi | Hey Sweetheart, Get Me Rewrite!

  4. Yum that pizza looks amazing. I recently learnt how to make a basic pizza dough and realised that it tastes so much better made from home! Will be keeping an eye on your page for new ideas to try!
    Jess

    Like

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