Pizza is awesome.
When I was little, my parents would get pizza from the shop down the road and I would get a big bag of soggy chips because I didn’t like pizza.
I don’t remember a specific, catalytic event that changed all that, but by the time I was in high school I had developed what I called a ‘pizza stomach’ that allowed me to eat much more pizza than I could of any other food.
The Pizza Hut ‘five-buck chuck’ became my special occasion dinner of choice, their Super Supreme my favourite flavour.
More recently, with my migration to healthier eating, I developed a taste for ‘gourmet’ pizzas. Smoked salmon in particular.
As I get ever further into my home-grown journey, I have started to appreciate pizza as a medium for showcasing my produce.
My kids love what we call the Barbecue Pig Lovers’. This is much like a barbecue meat lovers’, except that all the meat is derived from pigs. Bacon, ham and salami are the staples.
The Elcarim Farm Special was created from all family-favourite toppings. Ham, pineapple, capsicum, salami and later things like sweet chilli sauce, chopped tomato and baby spinach.
This evolved into the Harvest Special, with as many home-grown toppings as possible. Things like yellow tomatoes, greenhouse capsicum, silverbeet and zucchini. And don’t forget the goat milk mozzarella.
Tonight we have a twist on the ‘surf’n’turf’. Smoked salmon, roast beef, silverbeet and four (yes, count them, four) different home-made cheeses.
Sure, it’s a vanity pizza, but so what? It was really yum and just a bit decadent.
The base is almost as versatile as the topping. Actually, that’s a lie, but you do have a lot of options when it comes to pizza bases. I usually go a scone dough base, as it is quick and easy. Sometimes I make a yeast dough base in the bread maker. You can also use flour tortillas, mountain bread or sourdough.
You can put pretty much anything on a pizza. No more boring ham and pineapple for me. I am looking forward to experimenting with other toppings.