Pizza madness – 2 pizzas for the price of one!

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

.

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 pizza

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 Pizza

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!

    

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4 Comments

  1. scholli2000 said,

    January 28, 2008 at 1:40 pm

    They look fantastic! Sourdough seems to be more rustic than yeast dough, which I use for pizza. I think I’ll give it a try soon.

    I add some chopped dried tomatoes to the pizza sauce. Instead of canned tomatoes mine basically consists of tomato purée and water, so I don’t have to cook it (lazy me). Garlic and spices like in yours complete the thing.

    Scholli
    ~~ >( 🙂 ~~

  2. scholli2000 said,

    January 28, 2008 at 1:42 pm

    OMG, the smiley replacement function destroyed my plaice again!

    ~~ >( : ) ~~

  3. mimi9 said,

    January 29, 2008 at 7:15 pm

    The sourdough does make a more rustic crust. It is crisp and chewy. I think you’ll like working with it! Besides, once you have the starter going you can make all kinds of breads with it!

  4. scholli2000 said,

    January 31, 2008 at 4:20 pm

    That’s economic. I’ll show the results in my blog.


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