Ah, pizza. I could eat pizza every day, it is just that delicious. I particularly like it when it’s made here, in my own kitchen. I love being able to control the oil and ingredients – to make it tomato-eir, cheesier, and heavy on the basil.
Pizza crust (I use a recipe from my breadmaker, but found a great one here. Also, you can buy premade crusts from several pizza places – just ask – or you can buy DiGiorno and other brand crusts at the store)
Pesto, either homemade or store bought
Extra virgin olive oil
Procedure for Gena’s pizza (above)
Role out the dough into a strange shape that slightly resembles round. Layer on about 2 tablespoons of pesto, and sprinkle with about 1/4 cup of Feta cheese. Sprinkle on 2 tsp or so of Parmesan, and finish off with about a teaspoon of freshly chopped parsley.
Procedure for GP’s pizza (at right)
Make an odd shaped dough. Make it smaller so it fits on the pizza stone. Layer on pesto and feta as did Gena, then put down some pepperonis. Top with 1/4 cup or so of Mozzarella, and sprinkle with parsley.
On both pizzas we brushed the crust edges with olive oil. This is optional, but it gives the outer crust a bit more crunchiness. Then, bake on 400o for 15 minutes. Eat and be amazed at how good it is!
Ours was served with fried okra (we consumed a lot of oil this meal!) grapes, and of course beer.