pizzashares:

A painting of a kitten under a pizza.

Heaven looks like this.

(Source: futureshipwreck.com)

Okay, okay. This might look a leetle bit like the last pizza I posted, but let me assure you, the taste was WILDLY different. I’ve set the horsey sauce idea aside for this one, and aimed for something akin to the Yukon slice we had at Blackbird Pizzeria last weekend.

This is another favorite, which reminds me: I’m adding a “favorite” tag to the more exceptional-tasting pizzas on NO ANCHOVIES, so if you click that you’ll get the (vegan) cream of the crop.

pomme de terre de provence pizza toppings:

olive oil (thin layer brushed on crust); thin slices of red potato and leeks, tossed with provincial herbs, sea salt, pepper and olive oil; daiya mozz, scattered in small hunks over top; merlot-flavored sea salt & arugula, added 2 minutes before removing pie from the oven

(Pizza) Pi Day toppings:

thinly sliced potato, red onion, arugula, aged balsamic salt, roasted garlic sauce with horseradish

The pizza was really tasty, but we were sad that the horseradish wasn’t more apparent. I plan to find an awesome way to use horseradish on pizza: you’ve been warned.

4th, 5th & 6th pizzas this week!

toppings, left to right:

pepperoni with mozzarella daiya, hot peppers with cheddar daiya, and potato rosemary without cheese

At Blackbird Pizzeria in Philly, which was very good.

How to make a heart-shaped pizza!

(Source: slice.seriouseats.com)