When I wrote my post, “On the Bruce,” what I didn’t say is that when I came home from my second Bruce trail trek, I came home famished, and was able to satisfy a great craving for pizza in less than 15 minutes. I’ve written before about how to make pizza in batches and freeze it (I actually wrote about batch cooking in general, but it generated a lengthy discussion in the comments section on pizza, specifically.) Pizza is not hard to make, but there are lots of tips to make it even easier. In addition to cooking in batches and freezing the pizzas, you can also save time by prepping the ingredients at once. If you have a busy week coming up, prep a bunch of veggies and cheese in advance, and then assemble when you’re ready to eat. If you make spaghetti sauce, preserve some for your pizza – or make a roasted garlic puree. ( I’ve mentioned before that I love roasted garlic puree as an alternative to pizza sauce.) It will last in the fridge for days. You can also make up a full pizza, cover, and refrigerate for a day or so. The pizza doesn’t need to be baked immediately. This can be a handy trick, especially if you’re cooking for company or planning ahead for days when you have almost no time to cook. The day I wrote, “On the Bruce,” I came home to do just that – bake a pizza that I had sitting in the fridge. It turned out to be one of my finest creations yet:
Portabello mushrooms, zucchini, rosemary, roasted garlic puree, and a blend of real parmesan and mozzarella (heavy on the parm). Gorgerous.
Simple pizzas can taste really good, too. I recently made a pizza with my own spaghetti sauce, mozerella and lots of fresh basil. Perfect opportunity to use the basil from my herb garden.
I noticed that my sister recently tweeted about some pizza toppings she likes, and thought I’d share them with you too, because they sound damn good:
- Carmelized Vidalia onions, heirloom tomatoes, artisan proscuitto, fresh mozzarella, baby arugula, fresh basil & homemade sauce
- Sauteed green garlic, wild mushrooms & sausage w fresh mozzarella and homemade tomato sauce.
- Benedictine blue cheese, carmelized Vidalia onions, proscuitto & homemade fig jam.
Sounds great! What I love about pizzas is that you can be totally creative, often using what is sitting around in your fridge and pantry. I love that a delicious pizza can be made out of very little, and that cheap ingredients – herbs, onions, garlic – can go so far in adding amazing flavour.
What is your favourite homemade pizza idea?