Heya folks,

I have been on a pizza kick the past few days.

I use the recipe for Neapolitan dough in American Pie, by Peter
Reinhardt. Supposedly this recipe makes enough for 6 small
pizzas...but I must make bigger pizzas...

Yesterday, I made a combo marinara/Margharita pizza. The topping is
the crushed tomato sauce from the same book as above, sliced garlic,
basil, fresh mozzarella, and parmesan. I tried out my old perforated
pizza pan for baking this one..and it did okay.

Before going in the oven:
http://tinypic.com/view.php?pic=80vrhmq&s=1

After baking:
http://i1.tinypic.com/6pfgiad.jpg

Tonight, I decided to try one with feta cheese, sort of a Greek theme.
I decided to do this one more freeform and try baking it on the pizza
stone.

The base again, was the crushed tomato sauce. On top of it I put some
sliced sauteed red onions, some chopped nicoise olives, feta cheese,
parmesan cheese, and oregano. I had some cornmeal on the pizza peel
and I slid it onto the pizza stone to bake.

12 minutes later:
http://i1.tinypic.com/6nqc6rk.jpg

I still have a ball of dough left..enough for a smallish pizza....not
sure what that one will be. However this Greek style is pretty good.
I do love feta on a pizza!!

Christine