This blog is now retired. My new site is at: Predictably Irrational.

Tuesday, February 02, 2010

My Favorite Pizza

I have a lot of favorites:

The meat pie (don't remember the name) from Lilly's Pizza.
The pepperoni and mushroom from Schiano's...and yes,
the Brooklyn Style pepperoni and mushroom from Domino's.

But at home, there are a couple of favorites I love to make. One is a chicago-style sausage pizza...but most often, this vegetarian pizza is made. I thought I would share it today.
This is my Spinach, Mushroom, Tomato and Garlic pizza. I love everyone of those ingredients and I can add as much of the ingredients as I want, which is *a lot*.

So the first thing I do is saute thinly sliced garlic, about four to six cloves, depending on how big they are, in olive oil. I use about three or more tablespoons of olive oil. NOTE: All of this is eyeballed. I am guesstimating the amounts. I do amounts according to how much I want.

Once sauteed, I take a brush and brush garlic infused olive oil onto my pizza crust. On top of that, I place the individual garlic pieces throughout the pizza. The pizza crust varies from Boboli, Pillsbury refrigerated crust, or my own recipe. The best? My own recipe. The quickest? Boboli. In the picture below, this would be the refrigerated Pillsbury version:

Depending on how I feel, I grate Parmesan cheese on top of the garlic.

Then I pour off any remaining garlic-infused olive oil and saute a whole box (8 oz) of sliced mushrooms (I usually slice whole mushrooms) in the pan. I may have to buy a bigger box because I now have to share the sliced mushrooms with my kids. I. LOVE. MUSHROOMS. Pure ecstasy for me. But because I love my kids, I give them a few. But I would put a whole box of mushrooms on my pizza. Here is what it looks like after sharing...if I had my choice, I would cover it with mushrooms:

Next comes the spinach. I can saute it or put it on fresh, again, depending on my mood. Today, I sauteed the spinach in batches in some of the garlic oil I saved after the garlic was sauteed. I use almost an entire bag of spinach, save two handfuls:

Tomatoes go on last. I like to think that any juice from the tomatoes drain down to cook the spinach (which is why I sometimes put it on without sauteing). I usually use romas, cut thinly, but today I had regular tomatoes that I diced:

A little salt and pepper on the tomatoes, I love salt on my tomatoes, so I think that's what brings the best flavor out. Then I top it off with cheese. I usually use whatever is left in the fridge. Today was mozzarella and sharp cheddar:

After about 15 minutes in an oven heated to 400 degrees, this is what I end up with:

If you love spinach, tomatoes, mushrooms and garlic as much as Tim and I do, you will LOVE this pizza!

1 comment:

  1. Sounds yummy! I will definitely have to try this, as i love all of these ingredients also! I haven't really ever experimented with making my own pizzas - i always just buy frozen. This sounds delish, tho.