These are a few pizzas that we made recently at Mount St. Vincents for the kids. I call the pizza on top the "taco bell delite" because it is made from ingredients that you would find at taco bell. The kids loved it. The base was re-fried beans covered with cheddar, jalapenos and taco meat. When it came out of the oven I squirted it with sour cream and covered the top with fresh tomatoes an d shredded lettuce.

The pizza on the lower left is a white pizza with bacon, mushrooms and truffle oil. Yeah... that's right... I feed the kids truffle oil. This was a stellar pie and it went over well with the kids.

The pizza on the lower right was beautiful to say the least. I was experimenting with thin crust and it turned out really nice. This pizza was a quintessential august pizza. It had a variety of heirloom tomatoes on it, pesto made with basil from the school garden and mozzarella cheese. It was a masterpiece.

Apizza Scholls:

Since I have a somewhat sick compulsion towards making and eating pizza, it makes perfect sence that I would hunt down the best pizza spots in every town that I visit and give them a run through the till. A few weeks ago I had the oprtunity to visit Apizza Scholls in Portland, Oregon. They make a great pie that is very remnicent of my own style. They use a piping hot deck oven and allow their dough to ferment slowly for twenty four hours. Every day they make a certain amount of dough and once they run out they close up shop. So if you ever visit Portland and want to try Apizza Scholls make sure to show up early and get in line.

Speaking of getting in line, while I was waiting I found out that the people next to me were the parents of one of the pizzaoli. I ended up having dinner with them and was fortunate enough to get a kitchen tour. I swear I have some kind of pizza karma that makes stuff like this happen. They must have been extremely entertained by me. I had spent the morning at "The Bite of Oregon" and had sampled an uncountable number of Oregon Pinot Noirs. By this point I was at least two sheets to the wind and nearing three sheets quickly. Needless to say is was a wonderful meal and the pizza was truly Aficionado class pizza.