Thursday, June 16, 2011

food for thought: pizza!!!

Some of you may think I've completely lost it, who the bleep makes pizza in a 500° oven when it's 90° outside...
can't help it, I love pizza!!! And when one can make a delicious pie at home that doesn't cost $18, you too will join the crazy pizza bus.

While I'm one who makes pretty much everything from scratch, I must confess that waiting for pizza dough to rise is a pain in the pa-tooty, so being able to buy real dough in frozen form is freaking awesome! I have been buying my frozen pizza dough at Sunflower Farmers Market, wheat and white, both are delish. I believe the regular price is $2.50, maybe $2.99, and one ball makes two hand stretched pizzas.

Pepperoni Jalapeno Pizza

Frozen pizza dough, thawed

Olive oil, extra virgin

Garlic clove, chopped

One can Italian stewed tomatoes

Red pepper flakes

1/2 tsp. Greek oregano

1/2 tsp. Italian seasoning

Ball of fresh mozzarella


Sliced jalapenos

Preheat oven and pizza stone, 500°.

Once the dough has thawed, it can be kept in the fridge for a couple of days. Bring dough to room temperature, about 30 min., while making the sauce and slicing the cheese.

Saute garlic briefly, do not allow it to brown. Add tomatoes, pepper flakes and herbs, let sauce simmer until ready to use. Before using the sauce, breakup tomatoes with a potato smasher.

Sprinkle corn meal on pizza peel, enough to allow the pizza not to stick. Form dough by hand, whatever shape you like. Brush olive oil lightly over the crust. Add sauce, only about 3 T, and spread over dough. I prefer fresh mozzarella over shredded. The flavor is so much better, it melts better and I find myself actually using less cheese with the slices, it's a personal preference, so use as much as you want. After cheese is on the pizza, add pepperoni, again, however much you like and ditto with the jalapenos.

Slide pizza onto hot pizza stone. Bake 9 min. (keep an eye on it, it may take less time at lower altitudes). When the crust is golden and you see nice golden spots on the cheese, your masterpiece is ready.


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