Comments on: Autumn pizza

By: CSA: Week 15, the best fall pasta you will make this year « Kate F____, Girl Reporter

Wed, 08 Oct 2008 21:18:53 +0000

[…] The Best Pasta. We got delicata squash a couple times in a row, and I was reminded of the pizza I made with it last fall, with walnuts and other lovely things. But I didn’t feel like making pizza, and was […]

By: kate

kate — Sat, 01 Dec 2007 07:10:11 +0000

Juree, my mom had roasted the squash so I’m not 100% sure but I think it’s 30 minutes or so? Just however long it takes to get tender.

Riona, I’ve been thinking about accents in yet a different way since getting to France, where I speak French well but with an accent that always makes people ask where I’m from. I think I sound Canaderican?

Rome- Those of us not lucky enough to live in Italy still need a pizza fix, even if it’s second rate! I have never been to Naples, only Firenze, Pisa and the surrounding areas… I can’t wait to go try the real thing one day. Thanks for stopping by!

By: rome

rome — Fri, 30 Nov 2007 13:26:06 +0000

Kate, I am Italian, and like all Italians, eating well is important. Here you talk about pizza, one of Italy’s most traditional foods. It is difficult to eat good pizza already outside Naples, but outside of Italy is impossible. But I have to admit that these pictures made me come hungry.

Your blog is very interesting. Ciao!

By: Juree

Juree — Tue, 27 Nov 2007 15:25:23 +0000

Kate, this pizza looks spectacular! I am definitely going to give it a shot. How long did you cook the squash before you put it on the pizza???

By: Heather at Grace303

Heather at Grace303 — Mon, 26 Nov 2007 13:51:01 +0000

Yum! The pizza looks tasty.

By: riona

riona — Mon, 26 Nov 2007 07:14:31 +0000

Kate! This looks awesome – I love pizza and I love squash of any type, so this is on our agenda for next week. I’ll post how we get on – love the idea. Mmm feta cheese.

Your questions on accents – very thought provoking. I’ve been thinking about them a lot.

By: Beth

Beth — Mon, 26 Nov 2007 04:21:37 +0000

That looks really good. I wonder if an extra sprinkle of sea salt and a drizzle of your best olive oil would ramp up the flavor. And of course you know my secret trick, I always sprinkle a few chile flakes over a lot of my pizzas for a subtle oomph.