Supreme Pizza

In my quest to use up all the yeasted bread before Passover, I pulled the remaining pizza crust out of the freezer (I made two and froze one) and we had pizza the other night. I had forgotten how wonderful homemade pizza is (and even better now that we have a stone!).

Sauce:

1 8-ounce can tomato sauce
1 tablespoon italian spices
1 teaspoon oregano
1 teaspoon chopped garlic
1/2 teaspoon dried onion
pinch sugar
1/2 teaspoon or so salt
1/2 teaspoon onion powder
1 1/2 teaspoons anchovy paste

Simmer 30 minutes or so.

Assembly:

1/4 cup each: bell pepper, onion, black olives, jalepenos
1/2 cup mushrooms
pepperoni to cover all but 1" of crust
6-7 ounces mozzarella or italian cheese blend

Shape pizza crust (or use already made and roll it out). Top with sauce (I used half; you might need more. If your crust is large, increase the amount of other ingredients), then cheese. Add your rings of pepperoni, then top with all the rest. If you are using a pizza peel to transfer this to the oven, make sure to put more flour in the middle or it will get stuck (don't ask how I know this) and you will have to worm it off into a deformed ... pizza, using a spatula. Bake at the highest temperature your oven goes to for 4 minutes, then turn and give it another 5-7 minutes. Unless your pizza crust has other directions, in which case you should follow them. This fed 2 of us.

Comments

  1. Mary Bergfeld12:00 PM

    That looks so scrumptious that you've made me hungry.

    ReplyDelete
  2. Darius T. Williams7:16 AM

    I love a supreme pizza like this!

    ReplyDelete
  3. Allie5:04 PM

    Mary,

    Thanks! It was really incredible!

    Darius,

    You and me both!

    ReplyDelete

Post a Comment

Popular posts from this blog

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi
Read more

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe
Read more