We like to use most Friday nights as pizza night. Served with a nice tossed salad and some fruit our meal is complete, simple, quick and tasty. This past Friday night something funny happened on the way into the oven. But more on that in a minute.
To get started you can use a prepared pizza dough or make your own. I generally make my own but it has been hot here in the desert so I used a good prepared one.
Depending on the number of people you are serving or number of pizzas you are making I generally use 1 pound of sweet Italian sausage plus 1/2 cup of black olives and a 1/2 cup sliced mushrooms. I brown all of these together with 1 clove of garlic. Remember, these do not have to be accurate and adjust to your tastes. I also add 1 heaping tsp. of oregano and a scant 1/8 tsp. of red pepper flakes.
TIP: Italian sausage has red pepper flakes and adding the flakes after baking might be a better choice.
Drain the sausage and set aside. Preparing the sauce is quick and easy. I use 4-6 Roma tomatoes, cleaned and quartered. Place in a food processor or blender with 1 tsp. pf salt. Pulse until you have a thick chunky sauce. We like pizza with less sauce but fresh tasting. This suits us but do adjust to your own preferences.
Now you can roll out your prepared pizza dough a bit more. We like thin and thick crust. So it is about whatever mood we are in on pizza night. Spread as much sauce as you like on your pizza and add the drained sausage and your shredded mozzarella topping. I always prefer my cheese shredded. I also add additional sliced tomatoes or peppers and black olives and basil at this time. I have added this to about half of the pizza as my husband is not as big a fan of Black olives and mushroom as I am.
Now it is on the pizza peel and ready to bake in oven. This is a job my husband loves to do and does so well, slipping the piazza off the peel and into the oven nicely centered on the pizza stone. The oven is preheated to 400 degrees. This is where a funny thing happened on the way into the oven. The pizza slipped off the peel, part of it fell between door and oven and the rest fell to a fairly sticky mess on the stone. Yes, that did happen. I had no time for a picture as we were busy trying to save some of this and keeping everything from burning. Had to move quickly while saying out loud “How did that happen?” Not exact words but close enough. I did what I could in cleaning this up and was able to fold the pizza over so it looked like a half moon or a calzone. It still was tasty but not simple and quick and the mess was a big cleaning chore. So, no I did not get a picture of this food delight… maybe next time. It still tasted good and we decided not to consider it a failure. We did save it, after-all.
So, you can see one does have to have a sense of humor about our creative endeavors. That sometimes arrives a week or two after the happening when you are having fun telling the story to someone.
So, I say, everything can be salvaged to a point, keep creating and enjoy the moment.