Celi's Calabacitas Pizza and Jonathan's Apple Crumb 'Pie'zza

It is such hard work taste testing pizzas for Pizza Memoirs but somebody has to do it!  This is a picture of the first test run of Celi's Calabacitas Pizza and as you can see, it was fabuloso.  Thanks to Barbara, one of my charter taste testers for hosting a group to test this recipe.  It was fun for me not having to do all the prep work, as Barbara had everything at the ready when we arrived.  The combination of the herbed crema, bright sauteed vegetables, and melted cheese gave this pizza a light, fresh taste that had us convinced we were eating something healthy.  We used a combination of fontina and Monterrey jack cheese because asadero was not available and the flavor of the cheese worked perfectly with the vegetables.  If you would like to make this recipe, let me know and I will post it.  Now on to dessert!

Jonathan's Apple Crumb 'Pie'zza:  Orange zest kneaded into the dough, shredded extra sharp cheddar cheese, cinnamon and sugar apples briefly sauteed in butter, topped with brown sugar crumble and baked on the grill for 10 minutes...perfection.  Barbara topped it with chopped toasted walnuts and a shower of powdered sugar and we headed for the table to taste test this bubbling beauty.  The smell was that of an apple pie that had been baking in the oven for an hour or a wonderful French apple tart!  Let me tell you, it tasted as good as it looked.  Julie, another willing taste tester present said, "Oh my, that is the best apple anything I have ever eaten."  Thanks again to Barbara, Faith and Julie for their dedication and hard work helping me test these pizza recipes...as I said earlier, it's a tough job, but somebody has to do it.