Pizza, Pizza!

If you were to make a frozen pizza most people would conjure-up an image of a fully-assembled frozen pizza that they could pop in the oven. That’s how it’s done. 

In our household it means thawing-out a frozen ball of pizza dough, a half jar of leftover sauce and a single-serving pack of pizza sausage.  Olives, shrooms, whole-milk mozz and the rest are basically pantry items.  Which is because I’ve likely made (and ruined) more pizzas in my lifetime than any of my acquaintances; combined. 

 

Anyway, dinner tonight started with pre-heating the oven, and stone, to 550F, rolling-out a 300g sourdough really thin, topping it with leftover sauce, fresh cheese, mushrooms, black olives and a sprinkle of Penzey’s Italian seasoning. 

 

 

8-9 minutes later this crispy, cracker-crust-crunchy pizza is served. 

 

Anybody that lives on the peninsula is likely aware there’s a knockdown trademark war escalating between a couple of local pizzerias. Fortunately, I’m self-sufficient and can rise above the fray. 

Forno season is nigh and my pizzas are better anyway….