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Posts Tagged ‘California Cuisine’

I’ve eaten many pizzas in my quarter century on this planet. I know most people have eaten plenty of pizza, I wouldn’t claim to be unique in that. But I’ve eaten a lot of pizza. When I was a kid, there was almost nothing better than plopping down in front of the TV for Saturday morning cartoons and a Red Baron breakfast pizza (now sadly discontinued). In elementary school, I would long for pizza day in the cafeteria, despite being subject to the rectangular, near-crustless grease bombs. High school got a little better in that regard, upgrading closer to a New York style, complete with optional red pepper flakes and Parmesan. College brought be within spitting distance of NYC,  where I could gorge myself on Ray’s while wandering the unfamiliar terrain. I’ve even spent some time in Italy, sampling the classical Neapolitan style from traditional brick ovens (I will throw it out there the the best pizza I had was at a small shop in the town square of Siena, and came topped with hot dogs and French fries).

Growing up on the east coast, you pretty much get whatever is frozen at the grocery store, or a version similar to New York-style. While delicious in it’s own right, I’m of the opinion that Deep Dish and Chicago styles are casserole and not pizza, so we won’t touch on that. Since moving last fall, I’ve been making a lot of pizza at home. This largely, if not entirely, due to the local grocery store carrying Everything Bagel pizza dough from Portland Pie Co. They have garlic dough, basil dough, Shipyard Ale dough, but Everything Bagel is the one that really grabbed me. It was months later that I discovered I had been playing in the sandbox that is California-style pizza.

California cuisine came into it’s own in the late 1970’s and early 80’s, and California-style pizza follow shortly after. Popularized by Wolfgang Puck, the style builds from a personal-sized crust with similar structure  to Neapolitan. From there, we throw out the rule book; Any combination of complimentary flavors spanning world cuisines, utilizing farm fresh vegetables and local cheeses, and generally a wide variety of vegetarian and vegan options. When I started making pizzas, my only real goal was to move away from traditional red-sauce-based pies, and I was also trying to work on more vegetarian dishes to save a bit of money on meat; Pretty much falling perfectly into the California style without ever really meaning to.

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Mascarpone, Cured Salmon, Red Onion, Capers, Dill (I dream about bagels and lox)

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Peanut Sauce, Stir-Fry Vegetables, Mozzarella, Scallion, Radish Sprouts

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Curry, Cauliflower, Mango Chutney, Cashews, Cilantro

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Olive Oil, Potato, Tomato, Mint, Ras al Hanout

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Butternut Squash, Chickpeas, Broccoli Rabe, Red Onion, Parmesan

17333207_394041167635812_3185024146144755712_nHoisin, Marinated Tofu, Mixed Pickles, Serrano, Fresh Herbs (A Banh Mi-zza, if you will)

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White Sauce, Chickpeas, Frank’s Red Hot, Celery, Gorgonzola, Ranch

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Cheez, Mushrooms, Peppers, Onions, Provolone

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Kansas City-style Barbecue, Eggplant, Smoked Gouda, Red Onion, Cilantro

IMG_5730Ricotta & Chevre, Sweet Corn, Maple Bacon, Arugula, Parmesan

Pizza is such a fun concept to play around with and I don’t plan on stopping any time soon. Apparently I’m bad with segues, so here’s 9-year-old Olsen twins rapping about pizza.

Neapolitan Pizza Dough from Modernist Cuisine
Life-Changing Pizza Dough from ChefSteps

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