Sunday, August 16, 2009
pizza + watermelon = mmmmmmm.
Another pizza? So soon? Why yes, since I had a handfull of miscellaneous veggies to use up, a partial block of cheese leftover, and especially since I only enjoyed TWO SLICES from the last pizza I made! (Dan ate leftovers for dinner when I was out with friends. Drat!)
Artisan Bread crust again, topped with a homemade 5-minute tomato sauce (more on that in a moment,) mozzarella, parmesan, red onion, spinach, and kalamata olives. Another glorious oven achievement on my part, despite the heat. I've been cutting down on the cheese I use on pizzas lately, (you know, that pesky budget and all,) and I think I like a slightly less cheesy pie -- you can taste all of the other ingredients more, and the crust doesn't get as "well done" in order to brown the mountain of mozzarella! Everybody wins!
Oh, and that 5-minute tomato sauce? Why the heck have I been buying jarred sauce all these years??!?!?!! This sauce was amazing on pizza, and I can't wait to try it on some whole-wheat spirals tomorrow night for dinner. I found this recipe on a budgeting website on the internet, and edited it only minorly, reducing the amount of red pepper flakes. Here's my version:
1/4 cup olive oil
3 cloves garlic, minced
1 tsp red pepper flakes
1/2 tsp salt
28 oz crushed tomatoes
zest of one lemon
Simmer, uncovered, over medium-low heat until the sauce thickens slightly.
And, I know what you're thinking . . . lemon? Yes, yes, yes! This is the most amazing, fantastic addition ever! Wahoo! So delicious.