Saturday, November 17, 2008
One really nice thing about having frozen pizza dough on hand is that you almost always have a few things on hand that you can put on top of a crust, and, after it's been baked on high heat on top of a pizza stone for five or ten minutes, it doesn't look like a meal born of desperation. Well, more like laziness actually.
I had fallen behind in my novel writing, what with book club and a fundraiser that I felt that I had to go to, and work, of course, which always seems to get in the way of my projects.
I took the pizza dough out of the freezer in the morning and figured I'd go grocery shopping later. At dinner time, I was still trying to get up to 33,000 words, so I just looked around to see what I had. It turned out that I had onions, a few olives, sun-dried tomatoes, some wilty-looking basil, and Monterey Jack and Parmesan cheeses. Peter Reinhart recommends no more than three or four ingredients atop a pizza, and he's probably right. I may have had more weight than I should have asked this thin crust to hold, but I don't know what I would have taken off. I caramelized the onions, chopped the olives and tomatoes, chiffonaded the basil, and grated the cheeses--you can do all that in the time that it takes for the oven to get up to 550. Put together a salad and pour some wine while the pizza bakes and hey presto! Dinner is served.