It’s Saturday and one of my favorite weekend activities is making pizza. If you like to make your own pizza, I highly recommend reading chapters 12-14 of Ken Forkish’s Flour Water Salt Yeast: the Fundamentals of Artisan Bread and Pizza. I couldn’t begin to do justice to Forkish’s techniques for crust making, which take up whole chapters in the book, here on the blog, but I can share with you some of the mouth-watering topping combinations therein. Enjoy your weekend!

Pizza

Margherita pizza toppings

Smooth Red Sauce (see book for recipe)
Fresh whole-milk mozzarella cut into 1/2-inch pieces
Whole basil leaves
Extra-virgin olive oil
Fine-flake sea salt
Chile flakes

Golden beet and duck breast “prosciutto” pizza toppings

Golden beets
Fresh whole-milk mozzarella cheese
Grated provolone cheese
Fresh rosemary
Ground black pepper
Thinly sliced salt-cured duck breast or prosciutto-style ham

Sweet potato and pear pizza toppings

Sweet potato cut into 1/6-inch slices
Extra-virgin olive oil
Fine-flake sea salt
Pear cut into 1/4-inch slices
Shaved Pecorino Romano cheese
Chopped cilantro
Grated fresh ginger
Oil-packed red chile peppers, chopped
Ground black pepper

By Megan Kocher