But then, perhaps you already gathered that.
When I was pregnant, I wanted pizza all the time All.The.Time. I think I may now know how junkies feel, as I was never able to feel like I got enough of it, and my poor husband only too willingly said, "OK" each time I suggested pizza for dinner. Or lunch. Or brunch. Or...
Well, I still love pizza; nothing really has changed there.
So of course, it was time to start making it myself. And by "making it myself," you will know by now that I don't mean go purchase a Boboli® crust and throw toppings on it (actually, I think Boboli® is pretty gross).
No, I needed to make my own crust and then throw my toppings of choice on it.
The internet didn't fail me. I found this recipe for a whole wheat pizza dough that is made in the food processor - healthier AND easy! Wait - it's fast, too? Woo hoo!!!!! Oh, AND you can pronounce all the ingredients. All 7 of them (counting the AP and WW flours separately).
My first attempt was last week, and that incident was really when I came to the understanding that my oven needs some calibrating; the end result was rather, uh, crispy (you can see a picture of the "well done" pizza on my Facebook page).
This week, though, I was determined to try again. Scott had another soccer game (his league has Wednesday night games), so I needed something fast. What should I make? PIZZA!
So, while the dough was rising (10 minutes!), I broiled some baby bellas that were an impulse buy, washed and drained the rest of the arugula (no longer a simple and fun task, considering Dizzy, my salad spinner, met his maker the other night), cut up half of a yellow onion, and crumbled feta (my second favorite only to chèvre).
Into the oven - for 10 and not 14 minutes this time.
|Pay no attention to the mess behind that pizza pan!|
One aspect of making my own pizza from the ground up is that it's almost second nature to add whatever the heck I feel like for toppings. I don't feel constrained to having a red sauce, or really any sauce at all; I brushed a little olive oil over this one before I topped it, but the only "binder" was the feta on top. Mushrooms are particular favorite pizza topping of mine, which I always think is a little funny, as I was terrified of them in any form as a child.
So... what toppings should I have next week?