Matt, Charlie and Bess joined Robin and I for dinner tonight. It was so fun to spend time with them all. We were amazed by Bess’s baby naming abilities; she really should be a consultant in this arena. We were also blown away by these pizzas. The best flavors I have had on pizza in a long time. To be made again FOR SURE!
Smoke Mozarella Pizza with Radicchio and Onion Jam
Onion Pizza with Ricotta and Chard
Robin and I had our good friend Janet over for dinner and served two of our favorite pizzas that have been on the Knitchen before:
Great weeknight pizza is entirely made possible with such great pizza dough available at Whole Foods. 30 minutes on the counter and it is ready to be rolled out (or tossed) before landing on the pizza stone.
My mom, Kitty Davis, got in the Knavis Knitchen spirit and cooked this great looking caramelized onion, blue cheese, walnut pizza- recipe by Jack Bishop. As she wrote in an email, “inspired by Andrew’s holiday pizza cooking. Next time I’ll get a pizza stone or wait until Florida when I’ll have a kitchen!”
Heidi, Ken and the kids joined the Phoenix party tonight. We are now 10 adults and 4 kids. Nothing better for a big crowd of eaters than a pizza dinner. We started with make your own pizzas for the kids. We then had three adult pizzas. They are all knavisknitchen favorites. Onion, fennel and Gouda. Tomato and mozzarella. Potato, arugula and fontina. A great party. Many are looking forward to Santa coming tonight!
Robin and I had a wonderful dinner at Locanda in San Francisco with my parents during Thanksgiving Week. It was a truly remarkable meal. One of the first yummy things we had was a Pizza Bianca w/ Cauliflower and Calabrian Chile. Tonight, looking for a Solstice appetizer, I attempted to repeat that dish.
The elements
Good for sure. Not even close to Locanda. The difference? Their bread. More spice. Will work on it, though. A funny dinner to cook.
Last night was a Middlesex ’96 reunion. Dave, my best friend from high school, came over with his parents and brother. Dave is a prolific urban farmer and pizza cook extraordinaire. He made 16 personal pizzas that we all topped with items like squash blossoms and pancetta. A few pics from the night.
The school at which I work has the motto, “Community, Scholarship, Unbounded Spirit.” After a week away in Santa Fe with the Santa Fe Leadership Center, I hosted middle school teachers for dinner. Though there was not much scholarship, there was lots of community and unbounded spirit. One of the primary reasons that I love cooking is bringing people together. It was one of my favorite dinners in a long time.
Three pizzas that we’ve seen before:
Fennel, Onion, Sausage & Gouda (I use spicy, Italian sausage rather than chicken apple)
Potato and Arugula Pizza. A go to and so good.
knavisknitchen 