You already know how much I like that pie of yours in Reply 4, and that marinara is not far behind.
As I've seen from your pizza summits, the best part of small pizza parties is you can take your time, have fun, chase the perfect pie, and also freestyle with ingredients a bit.
What's funny is you'll notice that the prosciutt' isn't well distributed on this new pic. The party included several with dietary restrictions. I had one that couldn't eat garlic (!!), a couple that couldn't eat pork, one that wouldn't eat chicken or pork...so I had to keep track of that as I went. I used sliced cherry tomatoes as "safety cones" on the pies to mark off "safe zones!"
Finally, I'm still trying to get a margherita pic that can come anywhere close to the one you posted!!
Is that a balsamic reduction on there? I tried doing that a few days ago but I just could not stand the smell.... and I was using very poor quality stuff. Any tips?
Yep - but I'll admit, it's not from scratch.
That's Fresh & Easy's* balsamic drizzle!
I'm not much of a standard vinegar fan, but I tend to like balsamic.
This stuff is like candy - really nice flavor, texture, and adds a nice sweetness to counter the peppery arugula.
*Not sure if you have Fresh & Easy in Michigan...it's a chain of small supermarkets and I find their quality is pretty good!