2 for 1
Some folks say pizza dough is nothing more than what most New Orleans bakers use to make french bread, that is, flour, water, yeast and a little salt. Some pizzerias mix in sugar or honey to bring about pleasing taste and to further feed the yeast. Sort of like the same trick we southerners use all the time to take out the bitterness left behind from the enzymes of certain foods and more importantly, to get you to come back for second helpings. Most bakers add olive oil to the pizza dough making the dough pliantly tender and speaking of which, sort of brings about a darn good fact I remember once reading. If most minimum wage employees can make a fair pizza dough at a chain pizzeria, then gosh darn it, so should we at home and, I might add, with a heck of a lot more tender care. Another fact is the 2 for 1 offers. I mean come on, you think they are going stay open giving away a free pizza? That just tells me how little it takes to make theirs...
I already gave you a recipe for a fairly good pizza dough, Artisan Dough, it's actually gosh darn good, but use your favorite one. I sometimes will use a store-bought, refrigerated dough that is actually okay (no food snob comments please) and especially like the newer rustic thin crust one now out. Making homemade pizza at home as we all know requires no recipe, just throw on whatever you like. So with that in mind, I'm really not going to give a recipe, just share with you two that I recently made. I started with a homemade marinara sauce, heavy on the wine and thickened with extra veggies, and a nice white sauce for the asparagus one would be great too. Hope you enjoy....
Pepperoni, Hot Italian Sausage, Red Onions, Cheese & my Marinara Sauce
Sautéed Leeks & Garlic, Shallots, Sweet Italian Sausage, Campari Tomatoes, Asparagus, Cheese with my Marinara Sauce
Note: Be sure to precook certain ingredients; soften the leeks by sautéing and the garlic too to enhance the flavor, blanch the asparagus and precook your sausage or meats before assembly.