Tuesday, January 11, 2011

Monday Night Pizza

Yesterday we had a final, bonus edition of Monday Night Pizza. This would have been especially sweet if we had done it for this game, but instead it was this game and sour. Since our Dink Days back in Seattle, Mizu and I have made pizza Monday nights during football season. We started small making a mere two pizzas a night. We've gradually worked up to the point where a low-key, nuclear-family-only night is four pizzas and a big night might be eight. We've never gone as high as ten, but I imagine we'll get there some day.

Mizu makes the dough and I make the sauce. My years at Zeek's endowed me with a vision of how it should be done, so I usually do all the rolling, throwing, saucing, cheesing, topping and baking. This year, Opal and Helen have really taken an interest in it, so they usually make their own pizzas as well.

Traditionally, we start off with a plain cheese. It's the classic and it's the classic way to show off your sauce and dough. Also, it's the one pizza all three girls will eat and by the time it comes out they're usually grumpily hungry.

Then we get creative. Mizu and I love pepperoni and pineapple, but Pop and Kaki don't eat the pig and the girls think it's spicy, so we make that one only occasionally. Goat cheese, caramelized onions and roasted peppers is another favorite (made it last night) but most nights we just throw together whatever. The two best pizzas we made this season were Margie's Birthday Leftovers and German Christmas Leftovers from the last two weeks. Here are the recipes.

In General
Use Mizu's Dough. Roll and throw a pizza's worth. Put it on parchment paper and that on the paddle. That'll get it in and out of the oven easily. Use a pastry brush to spread a glistening of olive oil around the edge.

Margie's Leftovers
Take the leftover enchiladas out of the fridge. Eviscerate them and discard the tortillas and cheese. Spread the enchilada filling on the pizza like it was sauce. It'll be quite thick. Sprinkle on a thin layer of grated mozzarella. (Following the Zeek's mantra, I don't use very much cheese. It's just preference, though.) Top with red peppers and jalapenos. Bake. (See below.) Top with fresh chopped cilantro when done.

German Christmas Leftovers
Cook bacon. Drain, dice and set aside. Take leftover Swedish Meatball Gravy from the fridge. Spread on the pizza like sauce. Sprinkle on the mozzarella. Take the German Potato Salad from the fridge. Glop on pizza. Sprinkle bacon on pizza. Bake. (See below.) Top with fresh chopped parsley when done.

Bake the pizza on a pizza stone in an oven set as hot as possible. At 550, which is the max temp for most ovens, the entire cooking time will be 7-10 minutes depending on how many pizzas you've made, rest time between pizzas and how crispy you like the crust. At 3 or 4 minutes, when the crust has set up a bit, pull out the parch paper so the bottom will brown up. (Don't throw away the paper, you can reuse it 2-3 times.)

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