Dinner last night was Friday pizza – a tradition for many years around here. It used to be takeout, of course, but that is NOT a frugal meal–although delicious. Last night was the best pizza I’ve done yet, I think. I made a big batch of pizza dough with my dough hook in the mixer. I decided to bake the pizza dough before topping, not completely but just enough so the sauce wouldn’t soak in–about 5 minutes at 400 degrees. I used some leftover jarred spaghetti sauce and spread it thinly, then topped with shredded mozzarella and sprinkled with some grated Parmesan. I made two pizzas since we had company and left some plain cheese, and did various mixtures of pepperoni, olives, and sliced onions over the rest. Baked about 20 minutes more.
I used jarred sauce since I had some open and leftover from the polenta the other night, but I’ve often mixed up my own:
- Take a can of tomato sauce, put some Italian herbs in and simmer for 10 minutes or to blend it. Suggested seasonings include an Italian blend, or oregano, garlic powder or chopped garlic, red wine…
- A can of crushed tomatoes, seasoned as above
- In a pinch, a can of tomato paste watered down, seasoned, and simmered