I made this meal several weeks ago,
right after Mr. Hawthorne and I got back from
our Virginia visit.
He had dropped me off in Danville at Maxine's
and I made this pizza for Maxine and Carmen.
When Mr. Hawthorne read my post about our pizza,
he wanted one too.
As luck would have it,
or rather, as Rosie had planned it,
I had brought back half of the dough
I'd made at Maxine's.
Ta daaa!
Here it is trying to escape the confines of the plastic wrap.
I let it come to room temperature
then added a light sprinkling of flour
and worked with it for a few minutes.
Then I covered it and let rise.
Three to four day old dough
ain't gonna rise like fresh dough,
but it will still be good.
Notice the nice bubbles.
I punched this dough down ...
I poured a little ELBOO on my crust.
I was heating my oven to 425 degrees
and when it got to 390 (I was in a hurry.)
I stuck the dough in
for about 4 - 5 minutes.
Then I dotted the pizza with pesto.
I also steamed a pound of spinach
and ended up with little to nothing
after I squeezed all the water out of it.
Be sure you squeeze the water out.
Don't want a soggy crust.
I was doing just fine by myself,
thank you very much.
I was on a pizza roll.
Then the inevitable happened ...
... the inevitable being Mr. Hawthorne.
All of a sudden,
his hand took over my entire screen
as I was placing a squash slice.
He had to step in and help.
I'm surprised I got as far as I did.
Yes, I'm using shredded cheeses.
I refuse to call them pre-shredded .
A pre-shredded cheese, to me,
is the whole block of cheese.
I don't pre-heat my ovens either.
I heat them too.
The crust was just what I wanted.
Since this dough had been "waiting" a few days,
it was very thin and very crisp.
It was the perfect texture to hold up
to the onslaught of vegetables and cheeses.
Bottom line:
This is one of my all-time favorite pizzas.
Mr. Hawthorne's comments:
"This is not a pizza.
It's similar to a pizza but not a pizza."
"This is not bread.
This is cracker.
But not a brittle cracker.
This is not pizza dough.
It's something in-between."
"This deserves a new name."
Now, I have a question for you.
I've made this particular "pizza" twice -
once for Maxine and Carmen
and once for Mr. Hawthorne.
Here's my question:
Did you notice anything missing from my not-pizza?
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There was no sauce.
I like my pizza without sauce. Sometimes I do use a little pesto, but like my tomato flavor from actual tomatoes.
ReplyDeleteI heartily agree, tortietat.
ReplyDelete