I have been making pizza for my self regularly lately....for several reasons, mostly because I love good pizza, but most is too unhealthy to eat regularly.
I have learned that if I cook for my self I can have the things I love and still eat in a way that is good for me, and now that I have it down, I might just eat pizza every day!
Those are 4 lumps of dough, made from Mark Bittman's recipe, accompanied by tomato, eggplant, basil and rosemary from the garden. Some sea salt, olive oil, Al's pepper mix, mozzarella, and Parmesan. I know it sounds complicated, but since most of it was in my garden it was really simple: just use what you have.
I have had 2 pizza making surprises. The first is that rosemary is essential, and it goes amazingly with basil. I think this might be a well known fact, but I am just figuring it out.
Second, to get the dough hot enough to cook in our kitchen ovens, the secret is to use a broiler and a cast iron pan! You must preheat the pans in the broiler then place a thin layer if corn meal in the heated pan. Place the pizzas in the pan, like you would on a stone and bake until top is browned to your liking. This is a quick process, so don't let your mind wander too much or you will risk blackened pizza.
Bon appetite! Ahhhh!!! I cannot wait for tomorrow's dinner! Pizza night again!