Pizza parties are usually for kids, involving enough grease to power a fleet of bio-diesel trucks. How about a grown-up version you make at home?
We made two pizzas. The first was a taste explosion with goat cheese, garlic-herb olives, spinach, pine nuts and squash. The second was an elegant and simple affair with Beecher’s sharp cheddar.
- Frozen or fresh pizza dough (we’ve made our own too, but tonight was low key)
- Tomato sauce or pesto sauce
- Oil, olive or some such
- Few tablespoons of corn flour
- Choice of toppings (squash and other large toppings should be pre-cooked)
- Follow the directions and defrost the dough, usually putting in the fridge for a few hours or overnight
- Roll the dough out on a flat surface, we used cookie trays
- Pick up the dough and move it in circles with your fingers, and alternate holding it by edges – you really have to do this awhile if you want thin crust
- Spread a table spoon of oil over the pizza and it, then take a tablespoon of pesto or tomato sauce and spread until you have enough – don’t do too much or it’ll be soggy
- Spread your toppings over the pizza, starting with cheese
- If you have fresh toppings like spinach, these should be put on after it is done, but frozen should go before
- Cook for 15-20 minutes, watching the crust as an indicator