One of the things I love about cooking is how much it relaxes me. If I didn’t cook, I swear I’d weigh 300 lbs. But cooking gives me what I need, moments to myself to decompress after a stressful day. So instead of turning to chocolate or chips, I cook. And then when it comes time to eat, I’m relaxed and happy and less likely to eat out of stress or frustration. So I think you now have an idea of how my day was, how was yours?
The pizza was a breeze to make. First I started with Todd’s Pizza Crust Recipe. I made 1/4 of the recipe because I was only going to make one pizza. I rolled the dough out very thin. I like a thin crust and wanted to make sure it cooked through in the skillet. I liberally oiled the skillet, but I didn’t preheat it, because I didn’t know how I’d shape the dough in a hot pan. I didn’t have any corn meal to spread on the bottom, so instead used a tablespoon of sesame seeds, which worked really well. (Is the fact that my well stocked pantry doesn’t have corn meal ironic or just annoying?)
I made a simple sauce of 1 can tomato sauce, and 1/2 teaspoon (or a bit more) of garlic, basil, and oregano. I put two ladles on the dough, spread it around well, topped it with some cooked Italian sausage, peperoncini peppers, mozzarella and some parmesan. I baked it at 450 degrees for 15 minutes and let it sit for 5 minutes after I removed it from the oven. Despite trying for a thin crust, the structure of the pan seems to create a very nice, crispy, thicker crust. Not quite deep dish because I didn’t use that much dough. So that was it, start to finish, less than 30 minutes.