Tuesday, November 3, 2009
The sure sign of a good home made pizza is -- no leftovers.
In case you fancy trying this at home, I used: Tibetan flatbread for the base. I cooked this completely -- it's easy, really easy, like about as complicated as making a sandwich, see it via Google -- because last time I tried this I thought if I partly cooked it then finished it in the oven with the toppings, that would work. It didn't really, because I had failed to realize that no home oven gets as hot as a pizza oven in a restaurant.
Anyway, this time I cooked it completely, this is done on top of the stove, while I made the toppings -- sliced black olives, sliced white mushrooms, sauteed in butter and olive oil until all the liquid was gone and they smelled wonderful, the sauce made of homemade basil/parsley pesto, made from home grown plants, I have to brag here, cut with some tomato paste and a bit of ketchup, warmed together to make a spreadable sauce, handful of shredded Mozzarella cheese.
On top of the bread came the sauce, then the olives then the mushrooms, then the cheese. Into a 450 oven, until it all looked good, then I whipped it out and served it. All gone in no time at all. Very good indeed. I will have to make two of these if HS wants lunch with us, because he would need some, too....
And the prep work, which was a lengthier affair than I expected, was okay, too, since the extra olives and mushrooms, cleaned and sliced, are now in the freezer for the next time I get inspired to make a pizza.
Very satisfying to make and to eat.
All this fuss about lunch, I ask you. It all goes to prove that deep down I'm shallow!