Hello, My Name is Ann and I am a pizza freak.
Or at least, that’s what the prevailing opinion of the waiting staff at Pizza Express seems to be, any time I eat at one of their establishments.
Y’see, although I love pizza, I’m really not that mad keen about tomato sauce based pizzas, and so prefer to go off-piste a bit when it comes to applying stuff to dough.
I remember years ago, finding out about this concept of a white pizza, and being totally bumsquizzled, until I gave it a try and discovered that it was far superior. At which point the aforementioned establishment changed their menu and removed said wonderous items.
Next time you’re doing a pizza, why not try one of the following saucy alternatives?
Needs no explanation, but has to be carefully doled out so as not to make the pizza so greasy the toppings slide right off when you tilt it to take it out of the oven.
Red, green or a fancy alternative (did you know you can make broccoli pesto?), have at it.
Flavoured or not, the choice is yours. Garlic and chilli are my favourites.
Nothing at all
My personal opinion is that this is heresy, but if you have slightly moister toppings, or just want to enjoy the flavour of the toppings without any adulteration, go for your life.
And while we’re on the subject of alternatives, why not try adding a wee something to your dough?
Oregano/Italian Herbs are the most obvious addition here, added to taste.
How about some cheese in the dough? Some nice sharp parmesan would be lovely.
If you were feeling really brave, you could add some finely chopped garlic, shallots or other oniony type things, or even peppers, if you felt brave.
Last but not least, there’s the subject of condiments and garnishes…
I like to add a drizzle of balsamic vinegar to my pizza, as it’s about to be eaten. If that doesn’t float your boat, you could try some of that flavoured oil, some dried oregano or chilli flakes, fresh basil, parmesan or just a good old grind of black pepper.
Pizza. How will you eat yours?