There are five pizza places on my rotation. Two are slice joints, while three serve pies. Three have hipster in the atmosphere, while two are geared to Park Slopers with families. One almost always has a wait. It makes sense to go out for charcoal-kissed or quintessential New York-style pizza pies when you have a neighborhood checklist of this caliber. And yet, more and more frequently, homemade pizza is appearing on our table.
Here are the reasons, some of them obvious. It’s fun to make your own crust. It’s fun to not make crust at all and grab a ready-made and perfectly charred Stonefire crust from the freezer (hello, very fast weeknight dinner). Planning, prepping, and matching toppings is an exercise in creativity. Grabbing sage from the upstairs garden makes you feel like a fully realized adult food lover. Actually, I think that those moment when you make a beloved tradition your own is one of those key adult moments, where you look at dinner and think, “this was all me.”
Here, I started out with two traditions: first, pizza baking, and second, eating seasonally (that is, feasting forever on squash with bacon and sage). This time of year, I often crave food counter to what’s traditional–not just mashed potatoes, but also a spicy bowl of ramen. That ends up working out. Though Thursday is a day of supreme traditions, and Friday is a day of leftover traditions, the days around Thanksgiving, including “Thanksgiving Eve,” are wide open for new approaches to seasonal cooking.
This pizza is one of them. It picks up on fall flavors and ingredients and turns them into a fresh take on my neighborhood favorite–pizza. In my book, this is a very good reason to stay in one of these nights before or after Thanksgiving, and cook up a pizza party that brings squash, bacon, and leeks to the table.
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