Thursday, February 25, 2010
Business as Usual
We've been making and experimenting with pizzas a lot. Before El Campeon was born, we had one pizza recipe and never dared change it. Our pizzas used to be piled high with onions, garlic, sundried tomatoes, and artichoke hearts. But now we are going simpler. We are perfecting a basil pizza that simply has a tiny amount of Prego sauce, a can of crushed tomatoes (drained), and lots of basil. We keep forgetting to put garlic on the pizza, so that's our next experiment. And I recently discovered roasted, crushed canned tomatoes which added nice flavor to a pasta sauce recipe. The crust is usually Boboli or whatever premade (fresh or frozen) crust I can find. In the past we used to buy the Trader Joe's pizza dough you would roll out yourself, but nowadays, the extra 5 minutes and flour mess might not be worth it. But then again, most premade crusts are too thick for me so maybe over the weekend we can try a Trader Joe's pizza dough ball. Oh, and we always use the mozzarella balls, sliced, instead of the shredded mozzarella. There's a huge difference in flavor and texture.
As a teaser...we are thinking about a puppy... Stay tuned for more.