For a 16 incher - that would HAVE to be a double cut for me (16 pieces).
I'm having a little GRRRRrrrrrrrr-attack just even IMAGINING a pizza with ONLY three toppings and not EVERYTHING.
I don't have pictures; and I'm not a pizza-lover, but I DO have a quicky recipe I made for a knife and fork (spoon-it) pizza. I made it several times
and it's a week's worth of food for a family of three.
Make up your tomatoe sauce. I use homegrown basil, oregano, pressed garlic and tomatoe paste with about 1 part tomatoe sauce to 3 parts tomatoe
paste. Cook it then let it cool. Flavors will blend together better if you let them sit in the fridge for a day. Make the day before if you can.
Cut LOTS of extra fresh herbs (basil, oregano, thyme, the white bulb end of green onions cut extremely thin, and parsley) for the topping. At least a
whole cup's worth of fresh herbs.
Cut either small OR fancy and thin:
Yellow, red and green bell pepper. You don't need a lot - so - there will be leftovers. Choose the shapeliest pieces.
Center slice of red, yellow and white onions cut VERY thin, almost 2-paper-thickness' thin. (Just the equator of the alliums.) Separate the
Slice a pepperoni sausage roll about as thick as quarters (American coin.)
Fry Canadian bacon - drain all the fat. Let the cooked bacon sit on paper towels to get out any grease. There's also some pre-cooked Canadian bacon
in vacuum-sealed packages in the stores that you can use instead.
Fry (in a different fry pan) - ground pork which you've mashed into little balls. Again, DE-GREASE the little porkers by draining and placing on
Shred - mozerella, sharp chedder, and Monterey jack cheeses. Go ahead and toss in a bowl, mixing GENTLY with a fork. Feel free to use any THREE
cheeses you choose. I like Swiss cheese but it doesn't grate or melt well.
Slice very thin - whole, fresh, seeded jalapenoes. A 12" pizza takes about 2-3 large jalapenos.
Slice button mushrooms into coin shapes that are about 1 and 1/2 times a quarter's thickness. (American coin.)
Drain a LARGE can of SLICED and pitted black olives. (Or if you slice and pit them yourself - use two cans.)
You can make a THICK pizza dough your own way - OR - use the Lazy Woman's Way. Take a bunch (2, 3, or 4) of cans of refrigerator biscuits rolls out
of the fridge and let them get close to room temperature while you chop up the last of your ingredients.
When the ingredients are all ready - plop the refrigerator biscuits on an ungreased pizza pan. Put a single layer of biquits, all exactly next to
each other (touching). Mash the bisquit edges with your CLEAN fingers so that there is no gap and it all forms one solid bisquit shape the size of
the pizza pan. It's quick and easy. Make sure you don't have holes! Don't over mash.
This is DEEP DISH pizza so make sure your pizza pan is DEEP.
Now the Construction Process which is really intuitive and probably doesn't need instructions.
Spread a dollop of the tomatoe paste on the pizza dough. Use a spreading knife to spread it to the edges. Don't make this THICK as that would make
the dough SOGGY. A nice, thin, solid red "painting" of the pizza dough canvas.
Sprinkle on a spotty-layer of fresh cut herbs. Don't make this a solid cover.
Next, those rolly-polly sausage balls are forever rolling off of our pizzas and I hate that so ... I place them on first and PRESS them into the dough
- making sure I only press them down halfway and not all the way through the dough.
Sprinkle on a few small fingerfulls of the mixed cheeses.
Now, start layering - make sure largest sized ingredients are either lower down the pizza tower OR are secured by other ingredients.
Toss on sprinkles of the mixed cheese and fresh cut herbs after every three layers of other main ingredients.
Keep layering. Don't plop all of one ingredient down at once. Dollops of the tomatoe paste sauce are dabbed here and there when you can't see the
lower layer of red anymore. A basting brush works well.
The final top layer shouldn't have the cheeses and herbs. The Canadian bacon goes well on top and the sliced bell peppers pretty it up.
Cook! Use the refridgerator dough can's suggested temperature but it will take a LOT longer. I cook with my nose - but - you can keep an eye on it
with oven lights and the door window. You do NOT want to keep opening the oven to check it!
Serve with shovels and bath towels!
Optional - I use homegrown shallots. You may not have those on hand.
edit on 29/11/2012 by Trexter Ziam because: (no reason given)