The “palette” of pizza crust these days is like a smorgasbord of possibilities! Practically everything goes…anything can happen. But there are some basic rules to achieve success: the dough should be made from scratch and the ingredients should be as fresh and as natural as possible. The following is my take on a “gourmet style” pizza redolent of what might be served in a trendy California restaurant. No tomato sauce or mozzarella here.

Pizza Chez Edouard with herbed white sauce, topped with organic cheddar, crispy organic bacon from Niman Ranch, caramelized onions, quail eggs, and a chiffonade of arugula after it comes out of the oven

Strawberries and house-made butter cookies

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