(alternative button below)
Here at the Food on Fridays carnival, any post remotely related to food is welcome. Recipes are enjoyed, but you can write about playing Candyland with your kids.In other words, the Food on Fridays parameters are not at all narrow. I think of it as a virtual pitch-in where everyone brings something to share; even if the content of one item is unrelated to the rest, we sample it all anyway and have a great time.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or the new smaller option at the bottom) to paste at the top of your post and join us through Mr. Linky.Here’s a Mr. Linky tutorial:Write up a post, publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).You can also visit other people’s posts by clicking on Mr. Linky and then clicking participants’ names–you should be taken straight to their posts.Please note: I return when possible during the day and update this post by hand to include a list of the links provided via Mr. Linky. If I can’t get to the computer to do so, you may access them all by clicking on the Mister Linky logo.Food on Fridays Participants
Food on Fridays with AnnI’m pleased with my pizza photo.It can be found at this dough recipe link.
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The dough looks really easy and yummy! Thanks for hosting!
Phoebe @ Cents to Get Debt Free says
Yum! That pizza looks perfect!
Amy Green (Simply Sugar & Gluten-Free) says
We made gluten-free pizza this week – I hadn’t had any pizza for over 6 years. Seriously. It was good but the crust wasn’t good enough to tell someone else to bake it, so I’m working on it. My husband is thrilled only because there will be lots of pizza in the weeks to come. I have a one-track mind.
I started a foodie blog carnival – Slightly Indulgent Mondays – fabulous food made a little healthier with weekly give-aways. Everyone is welcome to participate. Would love for you to join in!
Trish Southard says
Great post for a friday! So many of us order pizza in on friday nights. The Southards will slow down Ann Kroeker style and make it with the family.
Lovely crispy crust. I’m inspired for tonight!
daughter thought she could never have a delicious pizza again well I just found the perfect recipe thanks
Sometimes my husband gets a huge craving for melted cheese. Pizza is one of the few things he can cook. Bring on the cheese cravings! :~D
This looks great! Perfect timing. We just got a pizza stone two weeks ago and have been trying it out non-stop. DH LOVES how the crust turns out on it. I’ve tried three pizza dough recipes and each of them is lacking “something.” We’ll give this one a try… probably this weekend 😉
Your pizza looks great! This is the first time I’ve posted and I obviously forgot to put what food I’m linking – Pizza. This is a learning experience for me.
Ann, now it looks like I double posted. I’d checked and didn’t see the first one so I tried again. Please delete the first one. Sheesh, amateurs. I do apologize.
Nicole Feliciano says
Can’t go wrong with pizza! Sorry I am late, busy week getting the kids back to school. I did a cookbook review and hope you’ll stop by. If you have time, I invite you to join in my recipe/food post exchange here:
Hoosier Homemade & Phoebe: Thanks–I’m glad you participate!
Amy: I hope that your experiments are reasonably good as you move toward discovering a great recipe for an alternative crust (sorry to put such a wheat/gluten-dense photo in your face).
Trish: Let me know if you try it–I’ll be curious to hear what you think. The regular flour (white) makes a more familiar type of crust.
angie: Hope your daughter enjoys it!
e-mom: mmmm….I love cheese, too.
Kristin: I hope you feel that this crust has that extra “something”!
carlahoag: No problem–I have your pizza link up and think it’s wonderful that you have provided the thin-crust while I offered a thick-crust option!
Nicole: Thanks for the invitation!
Just wanted to say THANK YOU! I did homemade pasta and meatballs last night. Instead of making a pizza with the dough, I cut chunks off and rolled them into breadsticks. After baking for approximately 10 minutes, I brushed with EVOO and salt. WONDERFUL! They taste similar to Fazoli’s. Can’t wait to make pizza with this recipe now 🙂
Kristin: You’re welcome!! What a brilliant adaptation–just today we had pasta primavera and bread sticks would have been a delicious addition. To think that I had the solution right under my nose!