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August 25 2009

I done made me a pizza. Twasn’t nuthin’ fancy. I bought a whole bunch of stuff from Trader Joe’s and whipped this up. In the future I’m going to try my hand at making my own dough but right now I don’t have the proper tools. I’m waiting for September’s paycheck to get them so until then any and all baking is store-bought, sadly. But that don’t mean it can’t be delicious. I took some Garlic & Herb pizza dough and stretched it out on a lightly oiled pan. I then stuck it in the oven at 425 degrees for 10 minutes until the dough was cooked through so it was still chewy but not stretchy. I removed the pan and then poured some marinara (which had been simmering with some onions and garlic for 20 minutes) on top. I put a little mozzarella on top (cut into 1/2” thick, 5” long matchsticks). Then I added some chopped Chicken Sausage (the Pesto kind), a little bit of Prosciutto, some dollops of green olive tapenade, and julienned Shitake mushrooms. Finally, some more mozzarella and a little Parmesan were added. Then I baked that bad boy till the crust got nice and brown. The final product was pretty good albeit a bit heavy. I had it for dinner and the leftovers for lunch today. My next pizza venture will likely be something lighter. Some zucchini and goat cheese perhaps. Or something with arugula and a Dijon Vinaigrette I made on top.

I done made me a pizza.

Twasn’t nuthin’ fancy. I bought a whole bunch of stuff from Trader Joe’s and whipped this up. In the future I’m going to try my hand at making my own dough but right now I don’t have the proper tools. I’m waiting for September’s paycheck to get them so until then any and all baking is store-bought, sadly. But that don’t mean it can’t be delicious.

I took some Garlic & Herb pizza dough and stretched it out on a lightly oiled pan. I then stuck it in the oven at 425 degrees for 10 minutes until the dough was cooked through so it was still chewy but not stretchy. I removed the pan and then poured some marinara (which had been simmering with some onions and garlic for 20 minutes) on top. I put a little mozzarella on top (cut into 1/2” thick, 5” long matchsticks). Then I added some chopped Chicken Sausage (the Pesto kind), a little bit of Prosciutto, some dollops of green olive tapenade, and julienned Shitake mushrooms. Finally, some more mozzarella and a little Parmesan were added. Then I baked that bad boy till the crust got nice and brown. The final product was pretty good albeit a bit heavy. I had it for dinner and the leftovers for lunch today.

My next pizza venture will likely be something lighter. Some zucchini and goat cheese perhaps. Or something with arugula and a Dijon Vinaigrette I made on top.