Chef Sanjay Thumma is adorable! He needs a show on the Cooking Channel immediately! In this video he is SO excited about pizza. I love that he put his own spin on toppings.
"When bunch of guys get together to watch a sports channel they want pizza, When bunch of ladies get together to having a kitty party they- want some quick bite- it's pizza. Ask a kid what they want- it's pizza"
So true. Check him out at http://www.vahrehvah.com/
Monday, January 31, 2011
Sunday, January 30, 2011
Best Pizza in Richmond
Lots of my pizzalicious friends have been pointing out that Richmond.com currently has a poll on their site for the best pizza in Richmond. However, it has also come to our attention that they have left out several notable pizzerias, namely Jo-Jo's, Sette and Tarantino's. Here on Pizzalicious we have tried to come up with a more comprehensive list of beloved pizzerias in order to find out who is REALLY the best.
vote away!
Leave a comment with any joints we missed.
The Inebriator
Here is my belated entry for the Municipal Waste Pizza Contest! I am so excited that this contest happened. I think it is fucking rad that a band from RVA had a pizza contest. I'm going to try to organize a similar event in Richmond!
The Inebriator:
Cheesy green toxic waste, pig skin and cheese from a baphomet on a slice of beer presented on pillars of PBR!
Or
Mozzarella pesto, prosciutto and chevre (goats cheese) on a beer-bread crust
Stretch dough and spread out a generous amount of pesto. Top with prosciutto and small dollops of chevre. Bake until cheese is bubbly and crust is golden. Cut into a pentagram. Stack pie pan on 5 cans of ice cold PBR Beer and serve.
Dough
Ingredients:
1 cup warm (110 degrees to 120 degrees) beer
3 tablespoons olive oil
1 tablespoon sugar
1 1/2 tablespoons coarse salt
1 1/2 ounces fresh yeast
3 cups all-purpose flour, plus more for dusting
Directions:
Combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Slowly add flour, and mix.
On a lightly floured work surface, knead dough until smooth and elastic, about 5 minutes.
Brush the inside of a large bowl with remaining tablespoon olive oil; transfer dough to bowl, turning once to grease top.
Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.
Punch down dough, and transfer to a clean surface. Using a bench scraper or sharp knife, divide dough in half, keep covered until use.
Mozzarella Pesto
Ingredients:
2 cups packed fresh basil leaves
4 cloves garlic
1 T Lemon Juice
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
¼ cup freshly grated Parmesan cheese
½ cup shredded mozzarella
Directions:
Combine the basil, lemon juice, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add cheeses and pulse. Then gradually add the oil and process until fully incorporated and smooth. Season with salt and pepper.
Subscribe to:
Posts (Atom)