Wednesday, January 25, 2012
Pizza Anyone? You Can Do It!
While the stone is heating up, get out the ingredients.
Tomatoes. Thinly slice about five small tomatoes and place slices in a bowl. Drizzle with really good olive oil. My choice? B.R.Cohn Olive Oil (This not only adds great flavor, but also keeps the tomatoes from becoming dry during the baking time.) Add a bit of sea salt and freshly ground pepper to these tomatoes.
Thin pizza crust. I like "Mama Mary's Thin & Crispy". It's almost a flatbread crust, and it is really good!
Now, spread a thin layer of Prego Veggie Smart Pizza Sauce on the crust.
Then the cheese . . . a blend of provolone, Mozzarella, and a little shredded cheddar. Spread this evenly over the sauce.
Place the sliced tomatoes on the cheese. Be generous.
Add some sort of artichoke. In this case I used "Gia Russa Artichoke Bruschetta Topping" that I had in the pantry. Why not? Use it sparingly . . . a little here, a little there.
And then--just because--sprinkle some Crushed Red Pepper over everything. Go easy on this, as you can always add more after it's baked.
I would have added fresh basil IF I had any. But I didn't.
Okay, BEFORE you place the pizza on the hot stone, TURN THE HEAT DOWN to a respectable 350 degrees and set the timer for 8 minutes.
Remove the pizza from the stone and place it on a cutting board. Let it rest for a short time.
Time to slice and enjoy your signature pizza!!!
You can thank me later.