Pizza Blogging

Hello all you foodies ...

Well, some of you think there are no carbs in my world
this week I am proving your perceptions inaccurate.

Tonight was Piled High Pizza night, of course, we had a bowl of soup first - that chicken soup sure does s-s-s-t-t-t-r-r-e-t-t-ch!

Shopping List -
Pizza dough - more about that below
2 Red Peppers
5 Zucchini
1 large Vidalia Onions
5 - 8 meatballs depending on their size
Mozzarella Cheese
Tomato Sauce - This is a staple and I make a large pot almost once a week, I can use it in a few dishes.
Optional - fresh ground pepper
Oregano
Fresh Basil
Pepperoni
Broccoli
Fresh Tomato & Basil
The list is endless!!
I would LOVE to hear about your favorite toppings - leave a comment!!

Granted, the meats I prefer are Turkey meatballs, turkey sausage and even turkey pepperoni.

But, ordering from a local pizzeria guarantees dinner in 20 minutes, can be delivered, or you can pick up on your way home - and minimal clean up. Now how it works in this world.

Let’s just talk about the Pizza Dough for now ...
Store bought or you can make it in a bread machine.

If you are very adventurous - you can go for the the way of my youth - flour, warm water, yeast and salt, a big bowl, a very clean counter, extra flour for the counter, oil for your hands will help the dough from sticking to you if you are ‘hand mixing’ get ready of a work out. these days - use your Cuisinart and big empty bowl. and Mix all ingredients, knead dough for almost five minutes using the heal of our palm when pushing dough away from you. The texture will become smooth. Dust the bowl bottom with flour put the dough in, cover with wrap and leave in a warm place - check back in two hours.

My Choice most times - Pizza dough from Whole Foods - they have a wonderful Whole Wheat Pizza dough that has 6 ingredients - not enriched flour and sugar is the last ingredient: Whole Wheat Flour, Water, Yeast, Olive Oil, Salt and Sugar.
The only thing missing are the directions - I have found that letting the dough get room temperature for at least 30 - 60 minutes is beneficial because it is easier to manipulate.
I also pre-cook the spread out fork punctured [this helps it from ballooning in the oven] dough on a greased and lightly floured pizza pan for 6 - 8 minutes at 450 degrees.

Removing the slightly baked pizza dough from the oven, I ensure that it can easily slide off the pan, otherwise, I will remove it now with a spatula and re-apply some olive oil to the pan.

Next it’s time to BUILD a pizza - I ladle on hot tomato sauce, spread the shredded mozzarella cheese, and top with hot sliced meatballs, and sliced zucchini, red peppers and onion that just came out of the over after baking 20 minutes. I was missing the Italian Sweet Sausage, but alas, we cannot always have what we want.

Time to watch Top Chef!!