Berekeley’s Best Pizza – Now Made in my Kitchen

The perfect dinner: Cheeseboard Pizza

If you ever visit Berkeley and ask about a good place to eat pizza, everyone will tell you to go to Cheeseboard. It’s a cooperative pizza shop that sells a different vegetarian pizza every day, but only sells one kind of pizza each day. They’ll sell you any amount you want, from one slice to half a pizza to a whole pizza. (And they always give you an extra small slice!) Now, their pizzas are definitely not ordinary pizzas. All of Cheeseboard’s pizzas are white pizzas. So, they have no tomato sauce and are brushed with garlic olive oil and topped with cheese instead. However, it’s the (sometimes crazy) combination of high-quality toppings that make their pizzas so awesome.

Cheeseboard’s famous corn pizza

Some of the more interesting pizzas they offer include one topped with figs, arugula, and blue cheese and one topped with peaches. Since I absolutely love figs, I had to try the fig pizza. However, despite being a bonafide fig lover, it was a little too weird for me.

Cheeseboard’s best pizza, in my opinion, is the famous corn, lime, cilantro pizza. They usually sell it once a week and the line is considerably much longer on that day. Now, corn pizza may sound a bit weird, but it’s absolutely delicious! The corn is sweet, which contrasts nicely with the saltiness of the feta cheese. The best part is the squeeze of lime on top, which brightens up the flavors of all the ingredients.

Our own pizza creation

Although all of their pizzas are delicious, I usually only like going to Cheeseboard for the corn pizza. Since we had a little craving for pizza, but didn’t want the one that Cheeseboard offered that day, my friends and I decided to make our own. Inspired by our favorite Cheeseboard pizza, we made our own corn, cilantro, and lime pizza. It was just as delicious as Cheeseboard’s! Another pizza we made was topped with barbecue sauce, red onions, corn, and chicken. This one was so tasty! The sweet and tangy barbecue sauce worked great with the chicken, onions, and corn.

Even though it’s super easy to just call your favorite pizza place and have them deliver you a pizza, it’s way more fun making your own. The pizza dough is so easy to make and you can top your pizza with any topping you want. No extra charge! Now I don’t have to wait in Cheeseboard’s extremely long line that’s out the door and around the corner since I can just make delicious pizza at home. ­čÖé

Pizza Dough
Adapted from allrecipes Amazing Whole Wheat Pizza Dough

1 teaspoon white sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups bread flour

1. Proof the yeast by dissolving 1 tsp of sugar in warm water. Sprinkle the yeast on top and set aside for 10 minutes. The yeast should become foamy.
2. Once the yeast is foamy, add the oil.
3. Mix together the 2 cups of whole wheat flour and salt.
4. Add the yeast mixture to the flour and stir to combine. Add the remaining 1 1/2 cups of bread flour as needed.
5. Knead the dough on a well-floured surface until the dough becomes smooth. Add more flour if necessary.
6. Place dough in oiled bowl and coat dough with oil. Cover with a towel or plastic wrap and let rise until doubled (about 1 hour).
7. Punch down dough and reshape into a ball. Let rise for another 45 minutes.
8. Sprinkle a pizza pan or cookie sheet with cornmeal.
9. Divide dough into number of pizzas you want to make. Roll dough onto the pizza pan or cookie sheet. Depending on your crust preference, you can roll the dough pretty thin (for a crispier crust) or leave it fairly thick (for a more fluffy crust).

BBQ Corn and Chicken Pizza
1. Roll pizza dough onto baking sheet covered in cornmeal.
2. Spread barbecue sauce onto the crust and top with grated cheese. You can use whatever cheese you have on hand. We only had gouda. ­čśŤ
3. Top the pizza with corn, chicken, and red onions.
4. Bake the pizza at 350F for 20-30 minutes or until the edges are slightly browned.
5. Cool the pizza for 5 minutes and cut into slices.

Cheeseboard’s Famous Corn, Cilantro, and Lime Pizza
1. Roll pizza dough onto baking sheet covered in cornmeal.
2. Spread garlic olive oil (minced garlic mixed with olive oil) all over the dough and top with shredded mozzarella.
3. Top the pizza with corn, feta cheese crumbles, and cilantro.
4. Bake the pizza at 350F for 20-30 minutes or until the edges are slightly browned.
5. Cool the pizza for 5 minutes and cut into slices. Right before eating, squeeze lime juice on top (you won’t regret it!)

This post has been Yeastspotted.

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Restaurant Review – Tacubaya

I’ve been reading Jen’s blog, use real butter, for nearly five years now. Whenever I wanted a break from studying in college, I’d look up her blog to read about her new adventures and drool over her amazing food photographs. Her kickass attitude and triumphant battle with cancer has inspired me to be a strong, independent woman like her.

So, when I saw her post about Tacubaya in Berkeley a few years ago, I vowed to myself that I’d go there someday, not knowing (but hoping!) I’d eventually be going to Berkeley for grad school. It took me almost a year to get my butt down there, but I finally paid the taqueria a visit after getting a pedicure on Fourth St. (It’s definitely not your hole-in-the-wall taco joint like the ones in the Mission or the taco trucks in Oakland, probably because it wouldn’t fit in with the classier, more posh part of Berkeley that is Fourth St.)

Despite having grown up in New Mexico, I am rather loath to eating Mexican food (although New Mexicans make a clear distinction between Mexican and New Mexican food). Perhaps growing up surrounded by tacos, burritos, and enchiladas (which I still cannot eat to this day after rather unappetizing versions served for school lunch) has dampened by desire for Mexican cuisine.

Tacubaya was much different than most Mexican restaurants I’ve been too. The food was very fresh, crisp, and┬ásurprisingly┬álight. A lot of Mexican dishes can be heavy, loaded with beans, rice, or potatoes. It was actually quite refreshing eating the food at Tacubaya.

They offer a wide variety of tacos, from the traditional taco al pastor to the more exotic taco de lengua. Intrigued by the tongue taco, I knew I had to order it. The pieces of beef tongue were pretty moist and juicy, not as chewy as I would have guessed. However, I couldn’t think about what I was eating too much because the thought of eating a tongue did gross me out a bit. The taco was very light and refreshing, just what I’d want from a taco. If you’re ever in Berkeley, definitely check out Tacubaya on Fourth St! I know, why would you go to the Bay Area for Mexican food? But trust me, you won’t be disappointed.