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A plain pizza is one of the world’s perfect foods. Bread, cheese, and marinara sauce- what could be better? Certain toppings really lend themselves to that flavor combination—pepperoni, for example—but there are certain foods that really just don’t jibe with pizza. We tracked down eight, and while they might be well and good on their own, they really just don’t work atop a pizza.
8 Things You Shouldn't Put on Pizza (Slideshow)
A pizza, by the broadest definition, can be any flatbread with any toppings, and obviously in that application you can find a way to get just about anything onto a pizza, because you’d be hard pressed to find a flavor that doesn’t work with bread. But for our purposes, we’re talking about what you’d find in your standard New York-style pizzeria: a ‘plain’ pie, with just mozzarella and tomato sauce.
It’s almost funny how perfectly certain foods work with pizza, and how perfectly some other foods don’t. Just about any vegetable, when sliced, works just fine, even broccoli. Just about any meat, from sausage to fried chicken to roast beef, works like a charm. But try to add sushi-grade raw fish and you most likely won’t be able to choke down a single bite.
The reason for this is simple: certain flavors and textures are compatible, and others aren’t. Pizza is such a rich, strongly-flavored food that it has the potential to combine nicely with complementary ingredients, but when it doesn’t, it really doesn’t.
So click here to learn about eight foods that you really should never add to a pizza. Surprisingly, some of these toppings have found a pizza-based home elsewhere around the world, but it leaves us scratching our heads because the combo really just doesn’t work. Hey, if raw salmon or mayonnaise on pizza is your thing, go for it. But we wouldn’t recommend it.
Avoid These Common Pizza Mistakes So You Can Make and Eat the World's Most Perfect Food
We'll say it: Pizza is <del>one of</del> the world's most perfect food<del>s</del>. But some of the things we love best about a good pie—charred crust, chewy dough, and oh! the toppings!—are the hardest to nail in our home kitchens. We spoke with Bon Appétit senior food editor Dawn Perry and assistant food editor Claire Saffitz—two women who know a thing or two about a good pie (after all, they've made plenty in the BA test kitchen). Here's the good news: You can bake a pizza parlor-worthy pie at home. But first, ask yourself this: Are you making these common pizza mistakes?
"Without salt, flour doesn't taste like much," Perry explains. And since pizza dough is made from, um, flour, it's imperative you season the dough well most home cooks err on the side of caution when it comes to seasoning, leaving the dough as little more than a vehicle for the toppings. That's a mistake according to Saffitz, who insists that a good pizza is all about the crust. Most store-bought doughs are also lacking in sufficient salt, says Perry, so you should just make your own. (If you do go the store-bought route, Perry likes FreshDirect's and Trader Joe's doughs.) Of course, keep in mind the saltiness of your toppings. You can scale back the amount of salt in your dough—though not too much—if your pizza is about to get hit with anchovies, olives, and Parmesan.
Look, no one's saying you have to become a master pizza twirler. Only the best of the best should let that dough fly high above their heads. But we do insist on one thing: Do not roll out your dough. The bubbles take a beating under a rolling pin, leaving the finished product dense and tough. Instead, think light and gentle, and work with your hands to pull and stretch the dough out to your desired size. Worried your pizza won't be a perfectly round circle? Free yourself from the stress: "Your pizza can be an oval. It can be a square. It can be any shape you want it to be," says Perry. If the dough proves impossible to work with—snapping back when stretched, for instance—it's either been overworked or is too cold. Let it sit at room temperature for a full 15 minutes to let the gluten relax and the temperature rise before trying again.
You're not using store-bought dough (right?), so why bust out the jarred marinara? Premade tomato sauce is too sweet—it's loaded with sugar—and has a distinctly "store-bought" taste that's hard to ignore. But don't take things to the opposite extreme either: Both Saffitz and Perry advise against fresh tomatoes on pizza. Placed on the pizza post-cooking, they're too watery for a satisfying topping, but they won't have time to cook down properly in the oven, either. ("It'll just be a warm tomato," says Perry.) Instead, make a simple sauce by cooking a can of crushed tomatoes with garlic, basil, salt, and pepper. Or make things even easier and make a raw sauce: The BA test kitchen likes puréeing tomatoes, garlic, basil, and anchovy in a blender before spreading on pizza.
The same goes for cheese—pre-packaged, pre-shredded cheese has a lot more in it than, well, cheese. Saffitz says the point of making a pizza at home is that you have the opportunity to use quality ingredients. Embrace the chance to get the good stuff.
This is not the place for a meat lover's dream pizza, or whatever other combination of 10 different sausage and cured pork products you can order at a chain restaurant. For those hefty pies to work, they need an ultra-sturdy crust and a really, really, really, really hot oven. Leave it to the pros and go simple. "You don't need seven ingredients," says Saffitz. Instead, choose a handful of complementary flavors and use restraint (remember, it's all about the crust). No to black and green olives, peppers, mozzarella, ricotta, Parmesan, chicken wings, pepperoni, mushrooms, and broccoli. Yes to mozzarella, a simple tomato sauce, and a loose fennel sausage. A drizzle of olive oil once the pizza comes out of the oven is a very good thing.
That's not true. You don't need to use a pizza stone. Sure, preheating the stone in a hot oven (more on that in a minute) will help achieve the crispy, just-charred crust of your dreams, but it's not necessary. You can make pizza on a regular old baking sheet just fine. Either preheat it in the oven as you would a stone, or else rub it down with oil and build the pizza directly on the sheet the oil will help the crust fry it's ultimately just another brilliant way to achieve a crunchy, charred crust.
If you are using that stone, great! But make sure to really give it some love in the oven: It should preheat for at least 45 minutes, says Saffitz. A baking tray doesn't need as much time, but whichever one you choose to bake on, both Saffitz and Perry say fuggedaboutit when it comes to pizza peels for transferring the pizza from your cutting board to the oven. Do you have a pizza peel? Because we don't. They're not really commonplace in most kitchens instead, you can build your pizza on a sheet of parchment paper, then carefully (carefully!) transfer it to your hot stone or baking sheet.
And not to harp on this whole pizza stone thing, but it must be properly taken care of after the pie is done, too. Turn the oven off and leave it there until it has cooled down completely. It's screaming hot and dangerous to handle, and besides, an extreme temperature change—like from 500 degrees to your kitchen's breezy 68—can cause the stone to crack and break.
Far too many of us forget about the art of the par-bake, but it's a handy trick that keeps crust from getting soggy. If you're topping your pizza with something that's moist or wet (like fresh mozzarella), you want to partially bake the crust before proceeding with the add-ons. Bake it until it's just firm enough to stand up to the extra weight, then make your pizza pretty. Saffitz and Perry offer a genius tip for how to tell when the crust is perfectly cooked: Use tongs to carefully lift the pizza and peek underneath it—in the center of the pie, not the quicker-cooking edges. Oh, and P.S.: If it's a thin, crispy crust you're going for, you will definitely want to par-bake, every time.
Is your home oven as hot as the wood-fired one at your favorite pizza place? No. But that doesn't mean you shouldn't give it your best effort. High-heat cooking can be intimidating, so many people bump down the temperature and go for a slow bake. But 350 degrees will get you nowhere on your quest for pizza nirvana—you'll wind up with a limp crust and overcooked toppings. Go hot and fast: Crank that oven temperature to 500, or as high as you can go without broiling, and keep your eye on the pie. Don't be boxed in by recipes and predetermined cooking times that can be affected by altitude, weather, and a variety of other factors. "If your cheese is melty and bubbly, and your crust is golden brown, that's when it's done," explains Saffitz. "Pizza is a wild animal. Give it time to do its thing," adds Perry.
Strawberry & Cream Croissant French Toast For Your Weekend Brunch
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
50 Easy Pizzas
Find ideas for 50 simple pizza toppings, from Food Network Magazine.
Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.
Short on time? Buy dough from a pizzeria.
1. Margherita Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil bake until golden. Sprinkle with1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.
2. Tomato Pie Make Margherita Pizzas (No. 1) without mozzarella or basil. Use extra oregano.
3. Quattro Stagioni Make Margherita Pizzas (No. 1) before adding cheese, top with olives, artichoke hearts, ham and sauteed mushrooms in 4 sections.
4. Puttanesca Make Margherita Pizzas (No. 1) chop 1 garlic clove, 6 anchovies, 1 tablespoon capers,1/4 cup olives and some parsley and scatter over the tomatoes before baking.
5. Roasted Pepper Make Margherita Pizzas (No. 1) add roasted pepper strips and red pepper flakes with the cheese.
6. New York-Style Press dough into an oiled 15-inch pizza pan. Drizzle with olive oil, then top with 1/2 cup tomato sauce and 2 cups shredded mozzarella. Bake, then garnish with pecorino, dried oregano and olive oil.
7. Pepperoni-Mushroom Make New York-Style Pizza (No. 6) top with sauteed mushrooms and sliced pepperoni before baking.
8. Sausage-Broccoli Rabe Make New York-Style Pizza (No. 6) with only 1 1/2 cups mozzarella. Add 2 crumbled raw sausages. Bake until just crisp, then top with 4 ounces bocconcini, sauteed broccoli rabe and jarred cherry peppers. Bake until the cheese melts.
9. Stuffed Crust Make New York-Style Pizza (No. 6), but before topping, place 8 string-cheese sticks along the edge and fold the dough over. Brush the stuffed crust with olive oil and sprinkle with dried oregano.
10. Meatball Press dough into an oiled 15-inch pizza pan. Top with olive oil, 1/2 cup tomato sauce and 6 ounces sliced fresh mozzarella. Bake until just crisp, then top with sliced cooked meatballs, pecorino, basil and olive oil and bake until browned.
11. Meat-Olive Make Meatball Pizza (No. 10) add 2 crumbled raw Italian sausages and 1/3 cup chopped Kalamata olives with the mozzarella.
12. Eggplant Make Meatball Pizza (No. 10) top with breaded and fried eggplant slices and ricotta instead of the meatballs.
13. Sicilian Press dough into an oiled rimmed baking sheet. Cover and set aside until doubled. Top with 3/4 cup tomato sauce and 2 cups shredded mozzarella drizzle with olive oil and bake.
14. Pepperoni Make Sicilian Pizza (No. 13) with only 1 1/2 cups cheese bake until just crisp. Top with 6 ounces sliced pepperoni and 4 ounces bocconcini, then bake until bubbly. Garnish with basil and pecorino.
15. Herb Stretch dough into a 15-inch round. Top with olive oil, salt and chopped thyme and oregano. Bake until crisp, then brush with more olive oil.
16. Fennel-Taleggio Make Herb Pizza (No. 15) top with sauteed fennel, 6 ounces sliced taleggio, 2 tablespoons chopped hazelnuts and grated pecorino before baking.
Photo by: Kana Okada ©Jamie Kimm
17. Baked Ziti Make New York-Style Pizza (No. 6) top with leftover ziti and more cheese before baking.
18. Smoked Mozzarella Make Herb Pizza (No. 15) top herbs with 1 minced garlic clove and 6 ounces sliced smoked mozzarella, then bake until crisp. Add 3/4 cup ricotta and grated Parmesan bake until melted.
19. Squash-Pepper Stretch dough into a 15-by-9-inch rectangle. Top with paper-thin slices of butternut squash, caramelized onions, olive oil and red pepper flakes. Bake until crisp.
20. Zucchini Stretch dough into a 15-by-9-inch rectangle. Top with minced garlic, thinly sliced zucchini, olive oil and red pepper flakes. Bake until crisp.
21. Fig Squares Stretch dough into a 15-by-9-inch rectangle. Sprinkle with cardamom. Cut into small squares top each with a fig half and a dollop of robiola. Bake, then top with caramelized onions.
22. Cajun Shrimp Stretch dough into two thin 9-inch rounds. Mix 3/4 cup tomato sauce and 1 tablespoon Cajun seasoning spread over dough rounds and top with 1 cup shredded manchego. Bake until golden. Saute scallions, green bell pepper, celery and shrimp season with red pepper flakes. Scatter over pizzas.
23. Clam Stretch dough into a 15-by-9-inch rectangle. Sprinkle with oregano and 1 cup shredded mozzarella, then bake until crisp. Top with 8 ounces chopped canned clams and 4 ounces sliced mozzarella bake until melted.
24. Bianco Stretch dough into two thin 9-inch rounds top with olive oil, salt, thyme, oregano and 1/2 cup robiola. Bake until crisp, then add 4 ounces each ricotta and bocconcini, olive oil and salt bake until the cheese melts.
25. Tomato Bianco Make Bianco Pizzas (No. 24) add 1/4 cup sliced sun-dried tomatoes with the bocconcini. Top with basil.
26. Bianco Mortadella Make Bianco Pizzas (No. 24) top with 2 ounces sliced mortadella after baking.
27. BBQ Chicken Stretch dough into a 15-by-9-inch rectangle. Top with cooked chicken, 1/4 cup barbecue sauce, scallions, pickled jalapeños and 1 cup shredded cheddar. Bake until golden.
28. Verde Stretch dough into a 15-inch round bake until crisp. Puree 1/4 cup each pistachios, basil, parsley and scallions with 1 cup arugula, 2 garlic cloves, 1/2 cup olive oil, salt and pepper. Spread over crust. Top with Parmesan and more arugula.
29. Onion-Corn Stretch dough into two thin 9-inch rounds. Spread each with caramelized onions. Top with thyme, corn, olive oil, salt and pepper. Bake until golden garnish with basil.
30. Onion-Bacon Make Onion-Corn Pizzas (No. 29). Add 2 tablespoons diced raw bacon before baking. Top finished pizzas with arugula.
Photo by: Kana Okada ©Jamie Kimm
31. Onion-Ricotta Make Onion-Corn Pizzas (No. 29). Mix 2 tablespoons chopped oregano with 1/3 cup ricotta. Dollop over corn before baking.
32. Apple-Cheddar Stretch dough into two thin 9-inch rounds. Brush each with olive oil and season with salt top with 1 sliced apple, 1 teaspoon fresh thyme and 1 cup shredded cheddar. Bake until golden top with crumbled bacon and maple syrup.
33. Bacon-Egg Stretch dough into four 6-inch rounds. Top each with diced raw bacon bake until crisp. Crack an egg onto each crust and top with olive oil, salt and pepper bake until the eggs set. Top with baby greens.
34. Radicchio-Prosciutto Stretch dough into four 6-inch rounds. Top with 1/2 sliced red onion, olive oil, salt and pepper, then bake until crisp. Sprinkle with 2 ounces thinly sliced prosciutto and 1/2 head shredded radicchio bake 1 more minute.
35. Pepper Lattice Press dough into an oiled 9-by-13-inch pan. Spread with caramelized onions. Arrange sliced roasted red peppers on top in a lattice pattern sprinkle with olives and bake until crisp. Brush with olive oil.
36. Pissaladiere Make Pepper Lattice Pizza (No. 35) with anchovies in place of peppers.
37. Lamb-Feta Stretch dough into two thin 9-inch rounds brush each with olive oil. Top each with caramelized onions, 2 ounces cooked ground lamb, 1/4 cup feta and some pine nuts. Bake until golden top with parsley and mint.
38. Ham-Brie Press dough into an oiled 8-inch square pan. Top with 2 ounces sliced ham, 3 ounces sliced brie and 1/2 thinly sliced green apple. Add olive oil, salt and pepper. Bake until golden.
39. Wild Mushroom Stretch dough into a 15-inch round. Saute 12 ounces wild mushrooms and 3 sliced garlic cloves in olive oil scatter over dough. Top with 1/2 cup each shredded fontina, Romano and mozzarella bake until golden.
40. Artichoke Stretch dough into a 15-inch round brush with olive oil. Top with 1 cup shredded asiago and grilled halved artichoke hearts. Sprinkle with thyme bake until golden.
41. Hawaiian Stretch dough into a 15-inch round. Top with 1/2 cup each tomato sauce, shredded mozzarella and diced pineapple, 2 ounces sliced ham, and red pepper flakes bake until golden.
42. Fresh Veggie Stretch dough into a 15-inch round bake until crisp. Mix 8 ounces cream cheese, 1/2 cup sour cream, 2 tablespoons chopped basil and 1 minced garlic clove. Spread over crust. Top with chopped mixed fresh vegetables and shredded cheddar. Sprinkle with paprika.
11 Things You Should NOT Put Down Your Garbage Disposal
Garbage disposals work hard to make our lives easier. If you&aposre lucky enough to have one, you know the satisfaction that comes with disposing of food scraps with the flip of a switch. But sadly we often treat our garbage disposal like a garbage can. which can lead to major plumbing problems down the road. Save yourself worry and money by sticking to these guidelines on what not to put in a garbage disposal.
1. Coffee Grounds
Don&apost let coffee grounds fool you. Although they may appear to be finely milled, they&aposre very densely packed and almost paste-like when you take them out of a filter. Put that down your garbage disposal and you&aposll end up with a pile up of gunky sediment in your drain, increasing the likelihood of a clog.
2. Pasta, Rice, and Bread
What do these three things have in common? They all absorb water and expand, which can easily lead to a clogged drain. Don&apost stress about a little bit of leftover spaghetti down the disposal, but don&apost make a habit of dumping pasta into the disposal either. If you do run pasta, rice, or bread down the disposal, run it for at least 30 seconds, and make sure to run cold water down the drain to flush the grains down without expanding them. The same goes for oats, and any other grain that will absorb water.
3. Animal Bones
Although it can be hard to accept, the garbage disposal is not indestructible. It&aposs simply not built to grind up exceptionally hard items. Bones are one of the hardest naturally-occurring substances out there, and they can significantly shorten the lifespan of your disposal. Don&apost panic if you accidentally drop a small fish or chicken bone down the drain𠅊 garbage disposal can handle that. But anything larger than that will simply spin around your disposal, and damage its grinding mechanisms.
4. Nuts and Shells
Similar to bones, nuts and shells (including seafood shells) can be very damaging to your garbage disposal. And softer nuts, such as peanuts, are still not a good idea for the disposal. You garbage disposal is not unlike a nut grinder, and know what you get when you grind and mash peanuts? Peanut butter. Well maybe not exactly the peanut butter you get in a jar, but a somewhat thick, peanut paste that can easily clog up your drain.
5. Pits and Seeds
If you can&apost cut it with a knife, it&aposs safe to say putting it down the disposal is not a good idea. Pits and seeds are often round and small, making them even harder to grind up. Not to mention the terrible racket they make bouncing around your disposal. Save your disposal the trouble and throw them in the trash.
6. Onion Layers
While chopped onions can easily go down the disposal, it&aposs the outermost layer you need to watch out for. The membrane that lies just beneath the dry skin can pass through the disposal, missing the blades grinder altogether or wrapping around it. It can even get wedged in the drain and act as a net, trapping other items in place with it.
7. Egg Shells
There&aposs a commonly held misconception that egg shells can help to sharpen the "blades" of your garbage disposal. But the truth is, garbage disposal don&apost have blades. Rather, they have impellers that are more blunt than sharp. These impellers grind food waste down, rather than chopping it up like a blender. And anyways, when was the last time you used egg shells to sharpen your knives? Not only do egg shells not serve a purpose in sharpening the grinding mechanisms, but they also have membranes that can easily get wrapped around the grinder. This can create a whole host of problems for you appliance.
8. Fibrous or Stringy Fruits and Vegetables
Many fruits and veggies have fibrous strands that can tangle around your disposal&aposs grinder. Here are a few items to throw in the trash instead of the disposal next time: celery, asparagus, banana peels, corn husks, and rhubarb. A few here and there won&apost hurt, but try to avoid it to preserve the quality of your appliance.
9. Potato Peels
When tossing potato peels down the disposal, one of two things can happen: 1) the peels may be thin enough to slip past the disposal, causing them to potentially catch in the drain or 2) they are ground up, and turn into a starchy paste in your disposal. If this paste makes its way into the pipes, you can have major blockages down the road. The same goes for other starchy vegetables and beans.
10. Grease, Oil, and Fat
The tricky thing about grease, oil, and fats is they may look like liquid now, but they don&apost stay that way for long. These materials will congeal with time, which can cause a major blockage in your drain. It&aposs best to simply allow these substances to cool, and then dispose of them in trash.
11. Non-Food Materials
The name "garbage" disposal can be a little misleading. It does not mean you should treat your disposal like a garbage can. Any non-food items including paper towels, plastic wrappers, or tissues can be a big problem for your drainage system. Not to mention these items can spread through your drainage system and deposit into your local water supply. If something isn&apost biodegradable, it shouldn&apost go down the disposal.
4. Add Pizza to Your Soup or Salad
What if we said you can enjoy a light, healthy meal and leftover pizza at the same time? This can be a reality, as long as you keep it balanced and let the pizza make up the bulk of the calories.
Liven up an ordinary salad or cup of soup with these leftover pizza croutons:
- Stack 2 pizza slices on top of each other, cheese sides pressed together.
- Cut slices into 1-inch-wide strips.
- Cut each stack of strips into 1-inch squares.
- Heat a nonstick pan over medium heat with oil.
- Add pizza squares — they should look like little pizza sandwiches with the cheese in the middle.
- Heat for about 2 minutes, or until cheese starts to melt and crusts get crispy.
- Flip and cook for an extra minute.
- Serve in any soup or add to a salad.
We recommend topping tomato soup with pizza croutons, but don’t be afraid to experiment. Try one these dressing flavors to best compliment a salad with pizza croutons:
Classic Italian Pizza Toppings: Ideas for Your Homemade Pizza
Once you've mastered making your own pizza dough at home, the real fun begins: exploring all the endless types you can make. Of course, part of the beauty of pizza is the almost-limitless opportunity for creativity with the toppings, but here are some standard topping combinations commonly found in Italy to get started—and inspire your own creations.
This is also a handy guide for those planning a trip to Italy, to help you with ordering in pizzerie, because it's not always obvious which type of pizza comes with what, and some pizze in Italy can be quite confusing to the average American—for example, a pepperoni pizza in Italy (note that there is only one "p") is a pizza topped with bell peppers, not spicy salame (which is called salamino piccante).
Italians usually drink beer with pizza, but if you're looking for a wine to pair with it, try a light, zesty red, for example, a Chianti d'Annata, or a Valpolicella Classico, or something even zestier, for example, sparkling red Lambrusco.
8 Things You Should NEVER Put Down Your Garbage Disposal
If you're lucky enough to have a garbage disposal that will mash up food waste with the flick of a switch, then you need to know how to take care of it. (They can be really expensive!) While plenty of foods are totally okay to dump down the drain&mdashcitrus rinds, meat scraps&mdashthere are eight items you should never, ever try to get rid of via the kitchen sink.
They'll just keep spinning around and around with the blades. And if you're lucky enough to get them down, they definitely won't make it down the drain pipes.
The fibrous strings tend to tangle around your disposal's blades. This same rule applies to asparagus and corn husks.
Coffee grounds are deceptive. They appear to go down easy, but really they're going to pile up and cause a sludgy, sediment-like mess in your drain.
There's a bit of argument on this one. Some people say they're totally safe for the disposal and actually help to sharpen your disposal's blades while others believe the shells' membrane lining can stick to the sides of the disposal and wrap around the shredder, wreaking lots of havoc.
Have you ever tried to cut through a peach pit or avocado seed? Yeah, that's just not gonna happen.
Grease and oil might not even make it into the disposal and will likely clog up your pipes instead. That's just not pretty.
Spaghetti, ziti, linguine, fusilli&mdashwhatever you like you sauce up always expands when exposed to water, even after you've fully cooked it. So whether you have a garbage disposal or not, you shouldn't dump it down the drain, where it'll swell and either fill the disposal trap or cause even bigger problems. Ditto for rice.
These suckers can cause a soupy mess in your disposal down the road&mdasheven if you think you can get away with dumping them down the drain from time to time. The same goes for other starchy vegetables and beans.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
With a crisp yet chewy crust, this homemade Margherita pizza will rival your favorite pizzeria.
- 1 ( 14-ounce ) can crushed tomatoes, preferably San Marzano
- 3 medium garlic cloves, minced
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Flour, for stretching the dough
- 2 (12-oz) homemade pizza doughs
- 8 oz fresh mozzarella, not packed in water, cubed
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup roughly chopped fresh basil, lightly packed
- 1 tablespoon cornmeal, for baking
- Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
- Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
- On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
- Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a 1/2-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)
- Note: This recipe makes enough sauce for 4 ( 11-inch ) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.