For Mothers Day, knowing that I enjoy making New York Times bread, and that I love pizza, and that my crust making success has been minimal, Becca got me a pizza making book by creator of New York Times bread. I have been eager to try it out, and yesterday, as Ana was coming to dinner, was the big day.
The happy cook takes about five minutes to start the crust the day before, and then ignores it until a few minutes before dinner. The first pizza in the book has a simple tomato sauce, which also takes about five minutes to prepare. When I say simple, I mean really, really simple. For one pizza topping, drop about 500 grams of nice ripe tomatoes into a pot of boiling water for about 10 seconds (to loosen the peels,) pull off the peels, eat the peels, cut the tomatoes into pieces and moosh them up with your hands – or a potato masher if you are too dainty for that, add a bit of salt and some pepper, a tablespoon olive oil, a couple of squashed garlic toes –(the white bit in the upper middle of the picture), and --- that’s it. Ana and I each shaped a pizza, and cooked them in about 12 minutes. Usually my projected Meals-in-Minutes end up taking many, many minute longer than anticipated, and sometimes hours longer, but this one really was a genuine Meal in Minutes. And not only was it in minutes, but it was very tasty.
|Simple, simple, simple! White blob at top is garlic.|