I continue to love pizza (it's weird that HRH doesn't like pizza; you'd think it was like mother's milk to her... especially since I suspect my milk actually tasted like pizza), and although I could probably eat it more than once a week if I were given free reign, I don't.
Sometimes we go out, but more than not of late, when I want pizza, I just make it myself (insert sound clip of small child yelling, "I DO IT MYSELF!").
This also helps make sure that I win the Deep Dish vs. Thin Crust debate (The Husband is pro-Chicago-style; I am a fan of New York pizza).
I have played around with various crust recipes but have found my best success with the crust in the Peas and Thank You cookbook; it's light and bakes up nice and crispy. This week I subbed a small bit of whole wheat flour for the whole wheat pastry flour to get a little bit denser, chewier texture.
When I make pizza, it's basically Whatever Possible Toppings Are On Hand flavor. I feel like I've come a long way in my belief of What is Allowed as a Pizza Topping; when I was small, it was only pepperoni, black olives, and, when done appropriately, sausage, white onions, and cashews. The first time I saw artichoke hearts on pizza, I was mortified. Now I find them delectable and will regularly order them when eating out.
This week, my toppings included yellow summer squash, apples, arugula, and caramelized onions that came right from our CSA share as well as sun-dried tomatoes and part-skim mozzarella cheese. I don't generally use sauce - red sauce has never been my favorite, and while I really do love white garlic sauces, I don't need the calories that my favorite ones add (the approximate number is a bazillion). So I just brush the crust with olive oil. I did plan to add some minced garlic, but I forgot, as I did with the Kalamata olives
The one thing that I think ALL pizza crust recipes need to include is this:
Before shaping the crust, sprinkle an ample amount of cornmeal onto your shaping surface. Right before you put your pizza in the oven, sprinkle your pizza stone with cornmeal as well. This will help prevent the crust from sticking to anything.
I can't guarantee that all my pizza creations are as veggie-fied as the one I made this week, but hey, when I make it myself, it's bound to be a healthier version of one of my favorite splurges.
|If there is anything tastier than baked cheese, I want to meet it.|
|Pizza is the exception to my "no seconds" rule.|
Every rule has to have exceptions.
What is a food you could eat at least once weekly for the rest of your life?
What is your favorite pizza topping combination?
Red sauce, white sauce, or no sauce?