If anyone needed proof that I’m the worst half-hearted sometimes-kind-of-food-blogger (that came out “blooger”? And then “blooder” when I tried to write it just now in quotations?) to roam the blogosphere I think you’re about to get it. Not only do I know about 20% of the actually measurements and procedure, as per usual; the pictures are also from ages ago, as evidenced by them being set in the old house, Ollie’s tiny and adorable size, and Trix’s gorgeous grey ears sticking up in the back of one shot.
Nevertheless, pizza is definitely one of our favorite dishes to splash out on (read: fork over the $5 for a block of cheese) when the mood strikes or we have a guest to impress. Allegedly Wayne’s been in the pizza-making game for years, and I just kind of snuck in on the action when he brought his oven to my apartment in China (my ulterior motive for dating him… muahahaha), where we’d make pizzas with crust made of trash can bread dough. Since then Wayne has perfected a crust that requires no pizza stone, I Sandra Lee Semi-Homemade the hell out of a sauce (that links to a video of what appears to be her after a few too many of her notorious cocktails in full costume[s] during a Halloween special… worth a gander), and then we throw on a delicious assortment of whatever we have laying around. And often pineapple, which we’ll go out of our way to get, but isn’t actually featured in this post. Um. Let’s roll?
Wayne’s Excellent Pizza Crust
Optional: Let your dough rest for… as long as you want. I know that’s an annoying remark but it’s really up to you. When we feel like it or we have the time we let it sit for maybe around 20 minutes and it seems to provide a nicer texture, but it’s also nice without resting at all.
I just realized I don’t have any pictures of my tomato sauce, probably because I knew I’d included its creation in the Mini Pizzas recipe I’d posted a while back. You’ll want to scroll down to “Seventh“, where you’ll find a vague outline of how to prepare it and more references to Sandra Lee and her cocktails. I swear nothing I say is even close to original anymore.
For these pizzas I decided to go a little crazy and attempt some pesto as well. However pine nuts are, as far as I can ascertain, impossible to come by in these parts, so I substituted almonds. I don’t remember being that stoked on how this turned out, and besides, at this point I can’t even venture a guess as to my ingredient proportions, but I think an almondy pesto could potentially turn out really nice if any of you superior chefs out there wanna take it on.
Call it a slap in the face to my Italian roots, but we almost always top our pizzas with New Zealand cheddar. But we’ve started throwing on some of that Homemade Ricotta when we have some on hand if that counts for anything!
In China we used to make monstrosities of pizzas with huge quantities of almost every vegetable you can imagine. I’m not going to say these pizzas were bad; in fact, I don’t ever remember having trouble putting one away. But lately we’ve been thinking simple is better: plain ol’ Margherita– tomato, basil, cheese [I know it’s not really Margherita if it’s not Mozzarella but do you really want me to make the “MargheriTHAI” joke?] with a drizzle of olive oil– is a tried and true favorite. On the occasion at hand we made two varieties: we topped the tomato sauce pizza with ricotta, tomatoes, mushrooms, and basil; and the pesto pizza with cheddar, roasted eggplant, and olives. We enjoyed both but I remember the eggplant one being really salty. Also Thailand has about 16 varieties of eggplant, but the beautiful purple aubergines I’m used to are hard to come by. We went with funky looking green eggplant here.