There’s a saying that there’s no such thing as bad pizza. I believe that. Order a mediocre slice from your corner convenience store, and I’ll bet you’ll still eat it. Whether you prefer Chicago’s signature deep-dish pizza or New York’s famous thin style, the greatest thing about pizza is the endless variety of crusts, cheeses and toppings you can combine.
A fun way to approach pizza-making is to reinvent some of your favorite dishes in pizza form. I combined some of the components of my favorite stromboli to create a spinach, ricotta and smoky bacon pizza. While perusing the aisles of the Mexican grocery in my neighborhood, I was motivated to create a pizza using chorizo sausage, queso fresco and chili peppers. Some chicken left over from a dinner earlier in the week and a few tomatoes were the inspiration behind a grilled chicken and tomato white pizza. Finally, try the dessert pizza with bananas, caramel sauce and vanilla ice cream, and see if you don’t agree that pizza is one of the only dishes that can be served as both dinner and dessert in the same meal.
Banana Pizza with Caramel Sauce and Vanilla Ice Cream
Andrew Evans is owner/chef of Thai Ki in Easton.