who made pizza yesterday?

I did, that’s who! I wanted to make something fairly quick. Hahahahaha. Pizza, quick. Yeah. In the future, I’ll make the crust ahead of time and freeze it.

First, I fried up some sausage, because Frank likes meat on his pizza. I don’t, but the Publix country sausage was so good that I had it on my part of the pizza anyway. While the sausage was cooking, I made the crust.

I used Arrowhead Mills Pizza Crust mix. It took my working in lots — I’d say a good half cup — of Tapioca flour and working with Tapioca flour on my hands and the cutting board (they recommend white rice flour, but for some reason, I can’t find mine) to finally get it to the point where I could even work with it. It was very sticky. When I finally got it dry enough to knead, etc., I was so over it. BUT! The good thing is, the mix makes two thin crusts. So I flattened half the dough in cling wrap right away and stuck it in the freezer so I could make pizza again today.

While the pizza dough was rising, I did the vegetables. I cannot stand to have a pizza where the mushrooms are barely cooked, the onions are practically raw, all that. Even though that’s healthier, I go for taste over anything on my pizza. For several years I didn’t like pizza at all. Too greasy, tastes yucky, all that. Anyway, I cut up some small tomatoes, about 1/4 of a red onion, mushrooms. Sauteed all that in olive oil until it was done, which is right about when the dough was ready.

So I used half the dough, rolled it out into a thin crust, topped with Bertolli olive oil and garlic pasta sauce (I haven’t had problems with their sauce yet that I know of), shredded mozzarella (not too much, because I’m cheating on my no-dairy thing eating pizza), sausage, sauteed vegetables, and voila. Popped in the oven for fifteen minutes, and we were ready to eat some pizza.

The great thing is, I only used half the sausage, so today when I make the pizza, all I have to do is use my pre-made pizza crust and the sausage that’s already cooked, and sautee the veggies. I also have about half the jar of pasta sauce left, too.

And there you go. The pizza was great, the crust was excellent, and Frank was so pleased with it that he must have thanked me about five times for making him pizza.

5 Responses to who made pizza yesterday?

  1. A good homemade pizza is hard to beat. That one sounds good.

  2. Francesco Poli

    >For several years I didn’t like pizza at all. Too greasy, tastes yucky, all that.

    That’s what passes in America for pizza. I get sick myself whenever I see “true American” pizza in movies or – shudder – the freezer section of the supermarket.

    Then again, I only have 30 minutes of car to go at worst for some of the best pizzas I’ve ever eaten… mmmh, pumpkin crust. *drool*

  3. Well, actually hubby and I made pizza yesterday too. Since we are at the stage of summer where everything in the garden gets ripe at the same time we used basil blended up in olive oil with a little garlic as the base, topped with zucchini eggplant and fresh tomatoes. I bet yours was every bit as nummy as ours.

  4. OK, So i dont get it.

    Normally, you knead stuff to – wait for it –
    develop the gluten! and then the gluten gets all stretchy and holds in the CO2 from the yeast and thats waht makes stuff rise (saw it on Good Eats!)

    OK, so in gluten-free cooking, why do you knead? when you said flat-crust, I said AH HA! no rise … but then you said it did rise! what holds in the CO2 from the yeast?

  5. Walter, I also forgot to say that I sauteed several cloves of fresh garlic along with the veggies. Yum.

    Francesco, no fair rubbing it in!

    Ceri, that sounds awesome. I can’t wait to have a garden!

    Sean, the mix would also make one thick-crust pizza if I wanted to do that. And… maybe the storage protein in the grains that are in the crust mix hold in the CO2 from the yeast? The mix contains rice flour, potato starch flour, tapioca starch flour, soybean flour — I have no idea if any of those have storage proteins. I assume at least rice does, since it is an actual grain. But the mix contains Xanthan Gum, which is what gives rise to gluten-free foods in baking, so… maybe I’m activating the Xanthan Gum? Don’t really know.