Lolly has been battling a nasty cold this week, so today she decreed that to make her feel better we would dine on comfort food — in the form of my homemade pizza. Ever the dutiful husband, and always looking for an excuse to cook something, I promptly set to work making some pizza dough.
I got a little later start on this than I would prefer, so I had to shorten my bulk ferment and proof times just a bit. To make up for the lessened flavor development I bolstered the dough with some garlic powder and some dried oregano and basil. The rest of the pie was composed of a garlic-pesto sauce and some traditional toppings.
For the sauce:
- 1/4 cup basil pesto
- 1/4 cup olive oil
- 3 cloves minced garlic
For the remaining toppings:
- 1/2 cup finely chopped onion
- 1/2 cup chopped green pepper
- 1 1/2 cups Italian cheese blend (mozzarella, provolone, fontina, etc.)
- 12 oz. small Italian sausage meatballs
- 1/4 cup fresh chopped basil
To create the sauce, combine those ingredients in a bowl and mix thoroughly, then allow it to sit for at least 30 minutes to let the garlic infuse. For the meatballs, pan-fry them in advance until browned, and drain them on paper towels to keep excess fat off of your pizza.
When everything is assembled more or less in the order listed, bake at 450 on a preheated pizza stone for about 15 minutes and voila … yummy pizza goodness with all of its well-known medicinal properties. As you might expect, we munched it down with a big happy grin on our faces, and Lolly felt gratified if not clinically improved. I’m not a doctor, after all. Until next time: Eat well, my friends!