Tuesday, October 6, 2009

The Ghosts of Pizzas Past

Shawn at It's A Beautiful Pizza in 2007. Also: beer, the best possible accompaniment to any 'za.

I can't think of a single person who doesn't love pizza. Even when it's bad, it's still pretty good, even - nay, especially - when it's stale and cold and eaten standing in the kitchen by the light of the refrigerator. There is a pizza for everyone; it's a food that lends itself to versatility and customization. I personally prefer a thicker crust to a paper-thin one, but beyond that the toppings and sauces depend on my mood.

I recently discovered that I have a myriad of pizza photos stored away, so let us reminisce, shall we?

My standard homemade pie: dough recipe from Vegan with a Vengeance and a noochy cheese sauce.

From ZPizza in metro Denver: Daiya cheese, capers, roasted peppers, and caramelized onions. Daiya's pretty good, but for me it was the caramelized onions that were the star of this pizza.

From It's a Beautiful Pizza in Portland: not bad, but what's up with the non-melted Follow Your Heart?

From Amici's in San Francisco: Cheezly, green pepper, and pineapple. I am pro-pineapple on pizza.

Another homemade 'za: VwaV crust, tofu ricotta, sun-dried tomatoes, banana peppers, and other stuff. I love banana peppers and think they are highly under rated as a pizza topping.

From City, O' City: cashew ricotta, mushrooms, and BBQ tofu. City O' also has house-made vegan mozzarella, but I always opt for the ricotta because it is amazing. I would gladly swim in a vat of the stuff.

Also from City, O' City. Remember how I said that pizza is still good even after it's old and stale? Well, here you go.

From Rebellion: BBQ chicken pizza (barbecue sauce, vegan chicken, onions, and FYH. It also comes with vegan Canadian bacon, but I don't like that much faux meat on a pizza so I sub it with green peppers.) I've posted this picture before, but it would be sacrilege not to include it here since it is the best pizza ever. When it comes to 'za, I'm all about the crust, and biting into Rebellion's crust is like sinking your teeth into clouds of delicious, fluffy dough floating in the sky amongst baby angels and flying unicorns.

This concludes our carb-tastic trip down memory lane. Flour Riot cannot be held liable for any insatiable pizza cravings the reader may now harbor.


Heather said...

That's it: I'm coming to Denver! And I'm making pizza tonight.

I really want to try Daiya. I've finally embraced nooch 100% so I am okay with

Melisser; the Urban Housewife said...

My husband would eat pizza every day! Seriously. Sadly, Amici's got rid of Cheezly.. SO bummed.

Becca Elouise said...

What a bummer about Amici's.