July 3, 2009

Non-The-Baker's Pizza

For me, the weekend and pizza are mutually inclusive. The consistency in my pizza consumption is admirable at best, a belly bomb at worst. Despite my love and weakness for this particular meal, I am hard-pressed to describe it as a superfood, judging by its side effects (including, but not limited to, food-babies and/or -comas).

And yet, it don't gotta be that way! Pizza Hut never done me no favors, but homemade dough, quality sauce and fresh toppings? Sure!

I knew my Friday dinner's fate when this arrived on my doorstep:

Mezzetta shared their new cabernet marinara and roasted red peppers with me, and so it was that both landed atop my homemade pizza crust. This particular jarred marinara is truly the next best thing to homemade. Ingredients: Imported Italian plum tomatoes from the San Marazano Region, extra-virgin olive oil, fresh onions, sea salt, fresh garlic, Napa Valley Cabernet Sauvignon Wine, fresh basil, black pepper, oregano. What's missing? SUGAR! Thank you! Personal pet peeve = too much sweetness in tomato sauce. I'm lookin' at you, Ragu.

For no reason in particular, I have a deathly fear of baking anything other than cookies or desserts, so the idea of mixing up and kneading a dough with actual yeast and letting dough sit/rise/fall/explode is nigh on torture to me. Enter the stovetop biscuit pizza crust, formerly known as two stovetop biscuits, as seen chez Meghann.

Simply prepare the ingredients as per Meghann's instructions, but don't divide into two balls of dough. Press flat into the bottom of a medium skillet and cook covered over medium-low heat for about 6 minutes, then flip and cook uncovered for another 3 minutes or so. Both surfaces should have just started to brown and the dough should be pretty much cooked through.

Once the crust was done, I slid it onto my cutting board and assembled my toppings as the oven pre-heated to broil.

Mezzetta Cabernet marinara, fresh mozzarella, artichoke hearts, roasted red peppers and dried Italian herbs.

Here she is pre-broil:

And after 5 minutes under the broiler:

Wait, there's two? Yeah...I decided I needed an auxiliary pizza on account of the biscuit crust being on the small side. Conveniently, I'd redeemed two of my coupons for free Rudi's products today, which included whole spelt tortillas. My eyes were bigger than the biscuit when I got all the toppings ready, so I pulled out a tortilla and topped it with the balance of what I'd intended for the main crust. It actually came out much better than I expected! Nearly perfect, in fact. I ended up with both thick- and thin-crust pizzas! The best of both worlds.

In the end, my eyes were not only bigger than the biscuit, but bigger than my stomach too, so there was no need for more than a sample taste of the auxiliary pizza. But the leftovers are gonna make me mighty happy tomorrow, I have a feeling. :)

In other news, I am doing the happy vacation dance! I have a relaxing weekend ahead, followed by an exciting trip next week. For those of you who loved the Disney mini-updates, get ready for round two: VEGAS EDITION!



I'm a non-baker too - but a pizza lover. this looks interesting!

melissa said...

that looks ridiculously good!

I loved the disney updates! have fun in sin city.

K from ksgoodeats said...

Shoot girl, those look delicious!! I love the rustic crust ;)

Ragu = way too sugary for this sensitive tongue! Mezzetta sounds great!!

katherine said...

Your pizza looks awesome and I love adding artichoke hearts too!! Mmmmm.....

Jenny said...

dang mustang those pizza pies look amazing.. i definitely would've devoured the auxiliary pizza too :)

emily said...

Happy 4th of July! Enjoy Sin City!

Lia said...

I recently found your blog and love reading it! I got all excited when I read this post because my boyfriend and I went to the Fancy Food Show in NYC earlier and we tasted the Napa Valley Bistro stand and of all the pasta sauce companies there we loved theirs the most. I completely agree about it being not sweet like the others, so yummmmy! And those pizza's look delicious!

Andrea@WellnessNotes said...

The sauces sound great; I don't like tomato-based sauces that are too sweet. Your pizzas look great!

Have a great trip! I can't wait to read all about it... :)