Pizzarama

Favorites from before: A Mediterranean pizza topped with tomato paste, olive tapenade, capers, pine nuts, green onions and feta cheese. The other is ricotta cheese, caramelized onions, fresh mozzarella, pine nuts and really thin prosciutto.





Another recent hallucination: Brie, caramelized onion, thinly sliced pears, walnuts and a sprinkle of rosemary and fresh black pepper. And a small drizzle of my favorite fruity Ybarra olive oil. This would make a great appetizer. A cheese course all baked on a pizza. Chris, you and Lindz would probably like this one.



This one hit the spot, too. Crumbled blue cheese, thinly sliced apples, a sprinkle of caramelized onion, walnuts and a dash of rosemary, sage and black pepper.



What to drink with all this? We ended up with a Houblon dobbelen IPA tripel from Chouffe, Belgium. It seemed to play nicely with all the pizzas.