Philosophizing About Food With Francine: Nothing Beats Homemade Pizza

by Francine Black

As I was prepping dough for sourdough bread class, I decided to make a little pizza dough too. 

  We love creating our own toppings with whatever ingredients happen to be in the refrigerator. Today we have a nice San Marzano tomato purée, fresh mozzarella, onions, spinach, baby Bella mushrooms and Asiago with a drizzle of extra virgin olive oil. 

The pies were baked in my oven in a quick 15 minutes. 

My grandson, Julian, gave me a wood burning pizza oven for my birthday and I can’t wait to set it up outside to bake some authentic tasting pizzas.

You can find recipes and discussion of homemade pizza here or simply Google: homemade pizza  

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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