Pizza Series
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MoreThis is one of my favourite pizza combinations mainly for my love of both Mortadella & Burrata. The beautifully thinly sliced mortadella packs from @salumiaustralia are the perfect size for your next pizza party. This mortadella along with all their other Salumi goods which feature through this series are made just down the road from where we live in Billinudgel, Nothern NSW. Check them out!
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MoreWhen I’m eating bolognese my favourite thing is to spoon the sauce onto the garlic bread and eat it while involuntary eating pleasure noises escape from me like Ohhhhhhfuuuuuaaaaarrrkkenyaaaarmyyyy…. So the next logical step was to skip the whole eating pasta step and put it on a pizza with garlic oil! Make it for yourself and see what sounds come out
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MoreI love these white bases cooked off with fresh Ingredients on top. It allows you to pull other flavour combinations you love onto a pizza.
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MoreWhy cheeky? Guanciale is cured pork cheek and on pizza it’s bloody delicious. It’s crisps up with the rind on like a cross between bacon and crackling! 🤤
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MoreIt takes your pizza’s to another level, giving it a 4th dimension of flavour! This oil is a quick & easy version of confit garlic which is French for ‘cooked slowly’ so let’s just agree to call it Garlic Oil as I can be pretty impatient.
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MoreMy first pizza is always a tester like this focaccia rosso or a garlic bread then you aren’t wasting ingredients if your oven is running a little too hot/cold etc. Mine was running a little hotter than I wanted but this Focaccia Rosso still turned out epic and despite its simplicity and having no cheese is just pure heaven to eat. If you’re not already buying @muttipomodoroau you are missing out. I…
