A few weeks ago we heard about a great "Jersey style" pizzeria called Brix. My Dad and brother Bo had dropped by and we all went to check it out. Let's just say that it has changed our lives...
We have been recreating all the pizzas on their menu as well as trying some new combos...its been amazing. Below is a recreation of the special we tried that day: mozzarella cheese, sauteed zucchini and egg plant, fresh tomatoes, feta cheese, fresh basil, and drizzled with a balsamic reduction.
After a few minutes on the pizza stone...perfection! Lee just moaned when he took the first bite.
Our rendition of Hawaiian: marinara sauce, mozzarella, pineapple, prosciutto, tomatoes, basil, olives.
A Recreation: fresh mozzarella, goat cheese, parmesan cheese, crispy prosciutto and sun dries tomatoes.
We have learned some good things about making crusts too. It is best to use bread flour because it has more gluten. Also, don't roll out the dough because this pushes all the air bubbles out and makes it rubbery. Just stretch it by hand, and the thinner the better. It was see through in some places and that turned out best!
Curtis & I have actually found that we LOVE sauteed zucchini on our pizzas. I don't know why, but one night, when we made pizza, we just threw some on...and DELICIOUS! love your blog, estee!
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