Tonight was sourdough pizza night. I love making pizza at home. The way I do it is a lot of work but the end product is truly worth it. The pizza crust I work with makes enough dough for two pizzas. What I try to do is make the starring ingredients things that are very different from each other. The supporting players can be the same to help cut down on the work. This strategy gives us two very different pizzas to choose from
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If you want to make my pizza, go here to read an earlier post that will give you the crust recipe and a general idea of what to do. Make sure all of your ingredients are as dry as possible. Cook any extra liquid out of your sauce and drain then squeeze excess liquid from all canned ingredients such as olives or artichokes. Here are the ingredients lists for tonight’s featured pizzas:
Salmon and beet greens pizza:
Pizza sauce (this was merely a can of whole roma tomatoes cooked down with fresh garlic, onion powder, oregano, basil, salt and pepper)
Beet greens (sautéed in olive oil, fresh garlic, green onions and red pepper flakes. This mixture was then braised in red wine until soft and all liquid was evaporated)
Shredded mozzarella cheese
Shredded Quattro Fromaggio (four cheese blend from Trader Joes)
One can of boneless, skinless pink salmon
Chopped artichoke hearts (canned, packed in water)
Sliced black olives
Sliced red onions
Sliced roasted red peppers
Chopped fresh garlic
Canadian Bacon and pineapple deluxe:
Pizza sauce
Canadian bacon
Pineapple, (canned and packed in it’s own juices)
Sliced black olives
Sliced roasted red peppers
Chopped fresh garlic
I hope you’ll try to make your own pizza. The sourdough crust is wonderful but if you need to use store bought pizza dough, it will still turn out better than anything you can buy!
Delectable Tidbits 