Tuesday, September 29, 2009
we like pizza around here...
and we have an excellent pizzeria a few blocks away, but sometimes budget and health concerns send us another direction. I am not one of those people who will ever find the perfect crust or sauce recipe and swear off order-out for good. I like homemade pizza too, it's just something totally different. I also like Domino's and frozen pizza (again, different genres), but I suppose that that should be kept secret.
Back to business.
We make pizza once every couple of weeks, and I usually make and freeze a big batch of dough, sometimes even going the extra mile and prebaking some of it before freezing...my own homemade Boboli crust. This works really well, but last week, I started from a hunk o' dough (which was made with half whole-wheat flour and, also, had molded itself around a freezer container).
A serendipity of sorts occurred, in that I also had in my freezer some arugula pesto (my own concoction, a recipe for another day) and turkey sausage, which was begging to be grilled. I also wanted to grill the dough, but didn't have time to do the whole thing from start to finish. The solution was pre-grilling the dough to almost-doneness along with the sausage. A pizza needs some red, so I also threw a packet of chopped, seeded plum tomatoes (tossed with olive oil, garlic, kosher salt, & pepper) on the grates and called it a game.
A couple of hours later, I baked it up, and ended up with a really good, really different pizza, with a mighty crackly crust. In conclusion, a gratuitous crust photo: