toggle navigation

Pizza, Pizza

January 26, 2011

Pizza really is the great equalizer of food. It’s a rare exception when one doesn’t love it, especially when it’s homemade. The problem at our house is I’ve always been weary of dough. I’ve written about my mother’s incredible talent for breadmaking here, and it didn’t stop with just white loaves of baked goodness. It branched into bagels, crusts, yeast rolls, and sweet breads.

This Christmas I got a pizza stone. I’d been wanting one for ages, blaming the cookie sheet as the problem for me wrecking Trader Joe’s already-made whole wheat dough that’s a staple in our freezer. Taking on the challenge of making dough from scratch, I’ve been playing around lately with perfecting crusts and topping combinations. I’ve been using the crust recipe here, from Smitten Kitchen; it’s basic, good, and is the perfect base for piled-on toppings.

Pizza is the quickest, tastiest dinner I can whip together that everyone loves. From a last minute dinner party, to a weeknight meal, it can be as healthy and as satisfying as you want. Another thing I love—it’s timeless. No matter the season, you can load up a pizza on the spot to match what’s fresh. Summer—the classic Margherita’s my favorite with all the basil from our herb garden. I might even sub out tomato sauce with homemade pesto, a trick I got from a dear friend. Winter requires something a bit more substantial; the pie pictured in this piece was loaded with salami, arugula, spinach, and three different cheeses (goat, ricotta, mozzarella).

Happy noshing.