Premise Two: Pizza makes a great meal, and great leftovers.
Premise Three: Frozen pizza isn't nearly as good as delivery (except in extreme circumstances, such as finding oneself in the rural south).
Further: So many places sell and deliver pizza!
Therefore, it must be hard to make...
Well, no. In fact this week, when my department has been throwing everything they've got at us, I come home and make pizza. (No, this is not a Chicagoan's stress reaction.)
I do cheat a little and use a prepared crust. It saves a lot of time and energy. If you want to make your own, try this. But a pizza needs only a few things.
- Crust. Like I said, I usually buy mine.
- Cheese. Indispensable. If you know what you like, use that. If not, go for a bag of the pre-shredded Italian Blend for quickness. (Shredding your own is fun, but not quick.)
- A base. Usually, tomato sauce. But there's no pizza sauce on the market that I actually like. So I make white pizzas.
- Toppings. Do what you want.
Bobali or similar pizza crust.
Shredded Italian cheeses
chicken, cubed and cooked
1/4 - 1/2 red onion, chopped into small pieces or slices
3-5 cloves of roasted garlic. Do this the night before, please. See yesterday's post! And don't substitute fresh! The acidity might kill you if you don't know what you're getting into. Roasted garlic makes it warm and soft and sweet, while fresh garlic is much more acrid. If you want, toss a little fresh garlic in with the chicken while you're cooking it.
Red pepper flakes, dry Italian seasoning mix (optional but recommended)
1. Cook up your chicken, chop your veggies. Preheat your oven, following the recipe for the crust.
2. Drizzle some olive oil on the crust. Resist the urge to smear it around until you've also added your red pepper flakes/oregano/Italian seasonings. Squeeze your roasted garlic (3-5 cloves does nicely) onto the crust. Then smear it all around. If you're squeamish, use a spoon, otherwise, get messy! Use your fingers.
3. Top with toppings. Cover with cheese. Bake.