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.
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| Simple, simple, simple! White blob at top is garlic. |
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| Strawberry sodas for dessert! Yum! |
2 comments:
Costco had a road show featuring pizza. Healthy revolution pizza with sprouted grain crust. LaRocco Pizza from Spokane, Wa.
I'm sure yours is better but this one is the best prepared pizza I've ever tasted. Healthy, low carb, low sodium. The crust is very thin and crispy so if you like a soft crust, forget it.
It sounds easy and looks delicious!! Love your food posts with directions and pictures.
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