I live in the Central Valley of California. Last year I built a wood fired pizza oven can’t believe what I have been missing. Now every family gathering is centered around pizza. I have gone so far as to purchase a commercial grade dough sheeter.
I have a few “signature recipes”
Gallos Loco = I use PaloAlto Fireman Hot sauce (available from their website) for my sauce, Chicken marinated in Palo Alto Fireman Hot sauce, Jalapeños, cheese, and red onion. I pull it out and top with Crema Fresca and Cilantro, rave reviews every time
Ham Figly = I use orange/fig preserves for my sauce, prosciutto, fresh rosemary (, and sundried tomato feta.
Nice Pear = No sauce, simply brie cheese and pear
S’more = Rim the outside with coconut oil, sprinkle sugar, add milk chocolate chips, back until they start to melt (about 45 seconds @ 850), add marshmallows, bake until golden brown (about another 45 secs or so), pull and hand crush graham cracker over it….Awesome!
Of course I cook all the American Classics as well. One of my favorite places to shop for sausage is Wolfsens in Gustine CA. From their spicy Hawaiian to their Blueberry Braut you never know what you may be compelled to throw on a pizza. Plus they are local. I also only use Hilmar Cheese.
Lets share some ideas!