Monday, August 1, 2011

How to bake pizza... right

After the Great Pizza Grilling Disaster of '11, I was still craving a delicious, homemade pizza. But working 40 hours a week did not give me the freedom to make dough that needs to be delicately taken care of all day with several bouts of punching down and kneading. So in a quick trip to Publix after I went to the gym Tuesday, I discovered fresh, refrigerated pizza dough in their bakery department. What a perfect way to enjoy a "homemade" pizza.

I rolled out my dough and topped it with a tablespoon or so of olive oil, a big smear of minced garlic, globs of L E Roselli's pizza sauce, chopped up chunks of bell peppers and vidalia onions, and a handful of low fat shredded mozzarella. If I'd had fresh pineapple I would've added chunks of that too. That combination is seriously delicious. Try it.

I tried to roll the dough out as thinly as I possibly could but still the crust puffed up nice and big. So can it still count as a healthy thin crust if the dough just happened to end up really tall? Yes? Excellent.

Pizza is apparently best paired with Rainier cherries. Everything is best paired with Rainier cherries, honestly. I ate two cartons of them in 3 days. Thank you Publix for a BOGO Free sale.

Best of all, a lightly browned and crunchy yet edible pizza bottom! Pizza butt maybe? Either way, I was able to actually eat my dinner. Hooray.

1 comment:

  1. When the sun goes down, the only thing on my mind is having a pizza time.