Today is a perfect day to cheat, a little, on that new diet that you might have started at the new year. It may only be the start of the week, but I don’t think there’s ever a wrong day or time to eat pizza! At least, that’s the way I was brought up in my family. My dad went to Florida State University, where he worked throughout his college years at a local pizzeria. He takes his pizza making skills very seriously. Growing up, we always made pizza night a family affair. We would each get our own dough and pan to create our masterpiece. We didn’t have a fancy pizza stone, so we would each get a cookie sheet to spread out our dough. What fun memories we made! I have carried these traditions on with my own family, Penelopi loves to help put on the toppings. And, I did purchase a pizza stone… It’s a fun little upgrade. Today, Phillip picked the pizza flavor, so pepperoni and mushroom it is!
My favorite is meat-lovers and Penelopi’s is cheese & prosciutto…I guess I’ve raised a girl with a refined taste.
Even late night pizza can be enjoyable, like after one of Phillip’s show or an industry event. How do you enjoy your pizza? Family traditions or not, what are some of your favorite pizza recipes?
Pizza Sauce (via New York Times)
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼ cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
1. Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
2. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
3. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
4. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).