A couple of years ago, we were living in Massachusetts and squirreling every dime in the hopes of moving to New York. The pizza delivery guy was a distant, dim memory from the days of frivolous purchases like take-out, cable TV, or new underwear. Desperate for pizza, I labored over a batch of dough, then wrestled it into a pizza-like shape and attempted to be generous (but not foolhardy) with the cheese.
Before setting it in the oven, I did not think to check the broiler for, say, a piece of foil I’d left in there the night before. Which, naturally, caught on fire. Smoke billowed out of the oven. The pizza dough I sweated over, now gray and speckled with ash, slid unceremoniously into the trash.
Since then, the notion of making pizza has consistently been met with one thought: fuck that noise.
I don’t know why I decided to make pizza dough again, but wow, I am so glad I did. This recipe from The Mediterranean Vegan Kitchen is so unbelievably simple — the dough came together in less than 10 minutes in the food processor. I topped it with Swiss chard, red onions, tomatoes and goat cheese, which was… okay. A little bland, honestly, but the crust was terrific. In the oven for about 15 minutes at 450 degrees, then a little olive oil brushed on the crust once it was done. Super easy! And good!
That pizza looks soooo good! You know, I have a pizza stone I’ve never used… Might have to break it out soon…
I had a pizza stone for ages and never used it. Now I wish I hadn’t given it away.
I love sun-dried tomato on a homemade pizza – they are such nuggets of flavor. I bet capers would go well with that goat cheese. mmmmm….capers…..
Ok, I’m gonna go off and drool in a corner now and dream of capers…..
What’d you bake the pizza on? Baking sheet? Right on the rack? Foil?
I keep thinking about going to Home Depot and buying tiles but the idea of carrying a box of tiles home, blech!
clicked on your tweet tab. it wouldn’t let me post anything there though. not sure if it’s supposed to.
Did you let the dough rise for an hour?
Did you sign in? I’m pretty sure you’re the only person who’s even tried to use it, so I have no idea if it’s you or the widget thing.
I believe I let it rise for a little over an hour — the recipe said 1 to 1.5 hours so I think I split the difference.