Jan 03 2013
I feel like the kind of pizzas I see on blogs and in specialty cookbooks and the kind of pizzas I’d have delivered to my house via whatever chain restaurant has advertised a sweet deal during Monday Night Football are two completely different things. When it comes to the delivery stuff, I really just like plain ol’ boring cheese. But, when it’s a recipe for pizza, I love the interesting toppings like marinated artichoke hearts, sauteed eggplant, caramelized onions and goat cheese. You’d think it would be the opposite so that when I’m on the hook for preparing (and paying for) anything that goes on top, I’d opt for just cheese and when someone else is doing the work and an extra topping is a mere 50 cents, I’d go bananas (banana peppers?). But no.
Like last week, we ate pizza twice for dinner. Once, was from a very, um, fatherly pizza chain and I got plain cheese and Greg got sausage. He didn’t even get the sausage special because it had TOO many kinds of sausage on it. The second time, I spent money on a whole bag of spinach when I only needed a handful. And, I spent the time to peel, cut and bake the potatoes and slice and bake the onions. Why? Because the combination of these things is so much more delicious and seasonal than whatever 5 sausages (seriously? FIVE sausages?) came on the delivery pie and, while pizza is not generally health food, a layer of vegetables is a considerably better choice for your arteries than sausage…sausages. Five of them.
Notes: This is my favorite pizza crust recipe. It makes a chewy, slightly soft crust. The only problem is that it makes a very large crust so if you have a smaller pizza stone, consider lopping off a little bit of the dough before you press it out and reserving it for breadsticks or tomorrow’s calzone. I used shredded mozzarella which melts very evenly but I think discs of fresh mozzarella melted in spots would be delicious as well.