Outside of Japanese, pizza is my favorite food. So simple, and so comforting. I am extremely fortunate that it is also one of John's favorite foods. I'm even more fortunate that he makes it so well! Below are the recipes that he uses, including a whole wheat dough (we both fight the calories), a delicious marinara, and today's choice of toppings.
Our toppings vary with what is available in our pantry. His favorite pizza is chicken, pepperoni, and black olives, and mine is pepperoni and pineapple. I know, I'm a weirdo. This pizza features chicken, some Russian sausage, two types of cheeses, and some fresh basil from our window garden. John added some smoked chipotle peppers to his, but I wasn't feeling so adventurous.
Whole-wheat pizza dough
3 cups whole wheat flour
1 packet active dry yeast (or 2 ¼ tsp. yeast from jar)
1 tsp. salt
1 tsp. honey
10 oz. hot water (105-115 ° F)
1 tbsp. Olive oil
Combine all dry ingredients in food processor and turn on. After 15 seconds, begin slowly adding hot water. Stop adding water when majority of dough has formed into a ball. Remove lid and touch dough: if sticky, continue mixing without adding any water (may need to add an additional tablespoon of whole wheat flour); if dry, add olive oil. When consistency has ‘give’ but not sticky to touch, remove from processor and place onto floured surface. Split dough ball into two equal portions. Shape into flat circles by hand or with rolling pin. Allow to rise to desired thickness; 15-20 mins. rise should be fine for thin crust.
Yields two pizzas.
Quick Pizza Sauce
1 large onion, diced
3-4 anchovy fillets, diced
2 tablespoons olive oil
1 tsp. crushed red pepper flakes
28 oz. crushed tomatoes
4 cloves garlic, peeled and minced (or use garlic press)
1 tsp. oregano, dried
½ tsp. salt (or to taste)
6-8 basil leaves, fresh and hand torn
Sauté onion, anchovies and red pepper flakes in thick-walled pot with olive oil, using medium-high heat. When anchovies have rendered away, add can of tomatoes and reduce heat. Add garlic, herbs and salt, then stir. Once slight boil is achieved, remove from heat. Spread onto pizza dough or French bread (cut in half) and top with your favorite pizza topping and cheeses.
Remainder keeps very well in refrigerator for a few days. Also works as pasta sauce, bread dip, etc.
We use this sauce for everything. I've even been known to dip a grilled cheese into it.
Pizza with Chicken, Basil and Two Cheeses on Whole wheat
1/2 prepared Whole Wheat Pizza Dough recipe
4-8 oz. Quick Pizza Sauce
1 chicken breast, boneless/skinless, cooked, cut into ¼” strips
8 oz. mozzarella cheese, shredded
8 oz. muenster cheese, shredded (or other cheese)
12-18 fresh basil leaves
On prepared 12” circle of pizza dough, pour sauce and spread evenly. Lay basil leaves evenly on top of sauce. Add part of shredded cheeses and then add chicken. Top with remainder of cheese. Bake at 400° for 12-15 mins., until cheeses are bubbling and browning. Remove from oven and let cool for a few minutes. Slice and serve.
"Man, we really need to learn how to cook . . . "