When the Moon Hits Your Eye.....

Most people think that pizza originated in Naples, Italy, about two hundred years ago. Modern food historians trace it back much further. As near as I can tell, the Armenians began topping their flatbread, Lahmajoon, with rustic cheese and vegetables more than three hundred years before the Neapolitans. Lahma bi ajeen, the Lebanese version, was topped with ground lamb and tomato, and za'atar, a mix of sesame, herbs, garlic, and spices. The Middle Eastern versions are amazing.

Today, however, I am going to concentrate on the Italian versions. I'll try to make it easy for you neophytes.

The Sauces:

Basic tomato

1 32oz can Italian canned tomatoes
1 whole head of garlic, finely chopped
1 medium onion, finely chopped
8 oz fresh basil leaves, torn
1 tbsp oregano
2 tsp thyme
1 cup white wine
salt and pepper
olive oil

Saute' the onion and garlic until softened; add salt, pepper, and thyme. Add the tomatoes and wine. Simmer 20 minutes, then add the basil leaves. Continue to cook the sauce until reduced by 50 percent. Makes 16 oz +, enough for 4 pizzas.

Basil Pesto

1 lb fresh basil
2/3 cup toasted pine nuts or hazelnuts
1/2 cup grated Parmesan
1/4 cup garlic, chopped
olive oil, amount varies.
the juice of 1 lemon
salt
pepper

In a food processor, combine: basil, nuts, garlic and Parmesan until it forms a rough paste. Continue blending; add lemon juice, and drizzle in the olive oil until the desired texture is reached. Season with salt and pepper. To use on pizza, mix with white wine and a little olive oil until thin enough to spread easily.

Pizza Dough (I also use this dough for cinnamon rolls and pita bread)

4 cups all-purpose flour
1/4 plus 2 tbsp raw sugar
1/4 cup red wine
3 tsp salt
1 packet active dry yeast
1 1/2 cups plus 1/2 cup warm water
extra flour for working the dough

Combine the wine, 1/2 cup warm water, 2 tbsp sugar and yeast. Set aside until foamy. In a mixing bowl combine remaining flour, sugar and salt; add 1 cup of water and the yeast starter. Combine by hand until the dough forms a solid ball. If too dry, add water; if too wet, add extra flour. The dough should be solid yet pliable. Cover with plastic wrap and let the dough rest and rise. Deflate the dough once by pushing firmly on the top, then let it rise once more. Sprinkle table or counter with flour so things don't stick. Roll the dough out into two pizza crusts, each 15 inches across and 1/4 inch thick. Let rise 20 minutes before adding toppings.

Bake at 500 degrees for 8-10 minutes, longer if your toppings are heavy.


Pizza Marguerite

1 unbaked pizza crust
8 oz fresh Mozzarella cheese
whole basil leaves
tomato pizza sauce

Top the crust with sauce, then basil followed by cheese, and drizzle with 1 tbsp olive oil.
Bake at 500 degrees for 8 minutes.



A few things to remember: never overload your crust with extra toppings--stop at 3. Never put an overly wet sauce on the pizza or your crust will be soggy and unappetizing. If you want mushrooms on your pizza, saute them first. Tomatoes should be fresh, and only added after the pizza is out of the oven.


I hope this has given all of you some additional ideas for feeding yourselves and your family. Once you make pizza yourself, I know you'll be less tempted to go to Pizza Hut or Papa Murphy's. Ciao!