Wow, at some point, starting a food blog seemed like such a good idea.  Alas, a schedule chock full of apt hunting, moving, grad school, etc gets in the way.  Not to mention the world is going to hell in an express, first class handbasket.

I’d like to harken back to simpler times. Times when I lived at home and didn’t have to pay for food. One of my favorite food projects was to make pizza entirely from scratch. There’s something so rewarding about making your own dough.  Maybe it’s because of the physical transformation that takes place out of thin air (yeah, I know how yeast works, but you catch my drift).

From this…

to this….

I scoured epicurious.com, and finally landed on a topping combo recommended by Giada…shallots and pancetta.  Oh so treyfe.  I’m usually not a pork product fan with the exception of Italian pork products.  Sausages, pancetta, proscuttio, you name it.  So those two, paired with a mixture of fontina, Parmesan, and moz. The unfinsished product looked a little sad, but once it came out of the oven, in all of its glistening glory, it looked a little something like this:

Ah, it was quite delicious.  Also, it passed the ultimate pizza test in that is tasted even better cold the next morning!