The other day, G. said in a kidding voice that he’d like “pizza and beer” before the Stanley Cup Game 5 tonight. As you might know, the Bruins captain, Zdeno Chara was hit by a deflected puck and broke his jaw in Game 4. Alas and alack! More injuries for our home team, the Bruins. So we’ll have to see how the Bruins do tonight with so many injured players.
Earlier, I was going to take the easy way out and make an “easy” pizza using whole wheat tortillas, sauce, cheese and mushrooms. But this morning, I read a review of a pizza place in New York that made little round puffy pizza pies that looked delectable.
So, I looked up a pizza crust recipe, an easy one mixed in a food processor and let to rise just a little while before storing away in the fridge. And just like the recipe, the ball of dough came together with a little olive oil, salt, yeast and warm water. I kneaded it as the recipe directed – making a 6 X 8 rectangle, making indentations with my fingers, folding it one third, then the other side. Wrapped it back together and let it rise on the kitchen countertop. Pushed it back down, divided into two balls and set it in the fridge until dinnertime.
I’m kind of excited to have made the crust. I’ve tried it before but this one seems more promising. When the time comes, I think I’ll make two small puffy rounds, add a couple of tablespoons of tomato sauce, sprinkle with mozzarella and parmesan cheese and then thinly slice fresh mushrooms on top. The directions say to spread out the crust on parchment paper sprinkled with cornmeal, then set the baking sheet in a very hot pre-heated oven (450 degrees) and bake until the pizzas are done, no more than about ten minutes. Sprinkle fresh basil leaves on top just before serving. Yum!
If these turn out well, I’m game to make more pizza crusts to freeze and perhaps fine tune the recipe so that we’ll be able to enjoy margherita pizzas at home, right before the night of any game – and be happy eating our own little pizza in front of our TV set!