May 12, 2006
We've been making pizza from scratch now even before my husband's favorite pizza place stopped their home delivery service a few months ago. I have tried a few pizza crust recipes as well as instant mixes. But the one we're using now is a recipe I got from Everyday Italian's
Giada on the Food Network. The crust can be easily rolled out very thin and makes a very crispy crust. My husband likes meaty pizzas. I prefer a lighter version, with some olive oil, fresh basil leaves, fresh tomato slices and some cheese. I also like the combination of artichokes, cubed cooked chicken and cheese in my pizza. Sometimes, we make two pizza versions. One meaty and one light. But it takes a little more effort to make two kinds. For this pizza, we used a Spanish chorizos, sliced thinly like salami. Added sliced mushrooms, pepperoni, thinly sliced red onion, chopped fresh basil and oregano from our herb collection, and grated cheese. Baked at 450 degrees for about 20 minutes. Best just out of the oven and hot. Ordering delivery is usually a much longer wait, you never know when they’re busy or worse, what you’ll end up with. Besides you never really get it piping hot like this. They’re also inconsistent, too oily, too cold, etc. Although warming it up in the oven is always possible, there’s nothing like freshly baked hot pizza which can go straight onto your plate & your mouth!