The Almost Not Pizza Night - Plan B

Well, despite all the setbacks we suffered during the course of Monday, Pizza night was a success! It started yesterday morning already when I was trying to make the dough.

I can usually tell how the dough will turn out by the time that I have mixed the yeast mixture, oil and flour with the whisk attachment on my hand mixer when a shaggy dough should form. The shaggy dough formed but when I switched to the dough hooks and tried to get my shaggy neat and tidy into a ball it wouldn't work. Hence, a problem and I think it's the flour. I decided to replace the flour when I went to the store later but also decided that I would use my back-up allowance and swing by Publix for some ready made dough. I was in luck - it was already defrosted. Things were looking up. 

Larry and I arrived at Pizza Central early. So early, in fact, that no one else was there but we called Sara and let ourselves in. I had some extra energy since I didn't even make the dough so I decided I would oil the stones and roll out the dough for Sara so long. Boy, what a bad idea. Let's just suffice it to say that Larry took over and saved the day. 

Finally, Pizza Night was looking up. Sara was heating some Crab Etouffee in a pan for one of the pizzas while we waited on Todd to bring the barbecue sauce and pork for the other. We ate snacks in the meantime and just visited a while. 

Larry made some Peach Fuzz Cocktails with Vodka, real sliced peaches, frozen lemonade concentrate and ice which went down oh so nicely and also helped time pass more pleasantly.

Then Todd arrived. You guessed it, with only cheese. No barbecue sauce and not a shred of pork. Not to worry, we said and started raiding the fridge. I think the Peach Fuzz had a hand in my quick inspiration with Veggie Bacon Delight. Sara had used oil, garlic salt and shredded Parmesan cheese as the base. We tossed on some bacon bits and baby spinach. I sliced some fresh tomato very thinly, and shredded a cubanelle pepper which I also scattered on top and cheese to finish. 

The Crab Etouffee was also very simply done with just the sauce and some cheese so as not to overdo the flavors. 

Larry, Jr. took care of the grilling and did a marvelous job although sadly the Publix dough doesn't come out as crispy as my dough does. Not that the Publix dough is bad - on the contrary, it tastes really good. I just think I have spoiled us with my crispy crust. So, now at least I'm inspired to go back and solve that problem with my dough. 

As for the taste test: the Crab Etouffee was apparently as big a hit as all anticipated. What we didn't anticipate was the raging success of the Veggie Bacon Delight. In fact, not a slice of it remained behind! 

Next week, hopefully, we will be back with crispy crusts and the long awaited, much hyped barbecue pizza. See, Plan B was not so bad, it was phenomenal - again!

From Plan A to Plan B

We entered into pizza night a little blind as to what we were going to do. We had two balls of dough, several ingredients but no real plan of action. Todd was supposed to do a Todd-style BBQ pizza but he found out on Sunday night that he had an engagement that he had forgotten about and could not change. Not to worry, though, Sara to the rescue!

Pizza one: Mediterranean Medley
Sara used a sun-dried tomato pesto as the base for this pizza and smeared it on thickly after which she sprinkled shredded Parmesan cheese. Next came sliced Sopressata and bacon bits - yes, the same real bacon bits as what we had used before. The next layer of ingredients consisted of chopped mushrooms and very finely chopped black olives. Sliced and shredded fresh mozzarella cheese finished of this bad boy. The pesto and Sopressata are compliments of Todd from The City Grocery.

Pizza two: Veggie Delight
Sara and I have taken a liking to using Alfredo sauce on our veggie pizzas because it doesn't overpower the taste of the vegetables and also compliments the cheese. Our base consisted of Paul Newman's Alfredo sauce with garlic powder sprinkled on top followed by baby spinach, shredded Parmesan, sliced cubanelle and green peppers, chopped eggplant, fresh basil leaves used sparingly, artichoke hearts, chopped pineapple (we experimented here) and, of course, finished with sliced and shredded mozzarella cheese.

Our pizza stones are almost baked black now from staying on the hot grill and looked quite seasoned. Surely our pizzas will only taste better!

The Mediterranean Medley was a model pizza. It baked in the perfect time and crust was delightfully crispy and very light underneath. The Veggie Delight, however, took its sweet time on the grill but finally came off the grill looking and smelling delicious.

We had no favorites last night as both pizzas were stunningly delectable! Yes, the pineapple mixed in with those other vegetables sounded like a strange combination but, oh, wait until you taste it. It was worth the wait. The cheese was cartoon-style stringy - my mouth is watering now...

After only two slices, though, I was almost miserably full. My only suggestion is that if you are going to make these pizzas make sure that you have ample mouths because although these pizzas are delicious they are quite rich and filling. We average around two or three slices per person and are then at the point where one more bite will break the camel's back. But, you know, you just can't help stretching your digestive limits when the pizza is that good. So long Papa John's and Dominoes - we won't be needing your number any longer.

Just when you thought you should cancel...

Last night at pizza night we were all feeling the consequences of over-indulging at my birthday celebration the night before. The outlook was rather bleak - could our creative juices break through the doldrums?

However, Sara surprised us all with rather innovative ingredients. She decided to use an Alfredo sauce as the base for both pizzas. Pizza number one was an earthy combination of artichoke hearts, mushrooms, and bacon bits. Pizza number two was absolutely divine with sun dried tomato pesto, tomatoes, an Italian dry-cured salami (Sopressata), basil and obviously both pizzas were topped with the customary freshly sliced mozzarella and Parmesan cheeses.

The most amazing part of the night was actually the perfect crust Sara achieved - just look at that beautiful crust (right). Sara said that she pre-heated the grill by turning all the burners on and then turning all but the outside burners off by the time the pizzas went on to the grill.

Perfect wine, perfect pizza, perfect company, perfectly surprising!

Practice Makes Perfect Pizza

I can honestly say that where I used to dread Mondays for being the first day back at the work-week, I now actually look forward to them because of Monday Night Pizza. No matter how the day starts or progresses, I can always count on the Pizza Crowd to lift my spirits. Last night was no exception.

I'm usually one of the first people to arrive on Pizza Night since I bring the dough and no pizza night can be complete - or even take place - without the dough. When I arrived on the scene Sara had the table set for six and had the grill going. Our traditional appetizer is grilled sausage with barbecue sauce, sliced into wheels and served on "The Pig" with yellow and spicy mustard. Usually this is where we all tend to go wrong.

We were joined by Kristy and Don, friends of Sara. I hope the spelling is correct! Maybe we should start a guest book so that we can keep track of everyone that comes to Pizza Night.

The one thing you can count on when you come to Pizza Night is that Sara is not dull in her beverage options. Last week she made Peach Fuzzes and last night she had frozen Margaritas. Larry, Jr. joined us a little later than usual as he had to work a little late. When he showed up he took the blender and drink mix away from his father and decided to do it Lazy Larry's style. I believe the word he used was "stout".

So, while we were sitting around, chatting, drinking and nibbling on sausage we were also spectating what I believe will one day be a great cooking show. Sara rolled out the dough thinly and cut off any surplus dough. Then she brushed olive oil onto one of the crusts-to-be and pre-cooked it on the grill. While the crust was browning, Sara prepped the other pizza with Alfredo Sauce and freshly chopped (food processed) spinach. When Kristy asked if it frozen and squeezed spinach Sara replied that she tries to use only fresh ingredients on the pizza. The spinach was followed by artichokes, real bacon bits (see the picture for proof), shredded Parmesan and sliced fresh mozzarella cheese.

Upon completion of the Spinachoke Pizza, the pre-cooked crust was ready to come off of the grill. This crust was thin and crispy like crackers. Sara first sprinkled shredded Parmesan on top and then smeared herb cream cheese over it as the base. In the meantime she was following the cooking instructions of a pouch that she bought from Sam's filled with blackened Salmon.

Now, I know what you're thinking. Blackened Salmon? I don't even like Salmon! But, you might be wrong. You might want to give it a try at least! Usually Salmon can smell quite fishy but the aromas permeating the kitchen from the Salmon-pouch elicited only "yums" from the crowd.

Anyway, now that I've set your mind more at ease, the Salmon was followed by capers - lots of capers for Don who loves capers - and Dill weed. To top it off, fresh mozzarella slices and sprinkled Parmesan cheese.

Usually, in our assembly line, I make the dough, Sara preps the Pizzas and either Todd or Larry, Jr. cook the pizzas. However, neither Larry nor Todd were there for their parts so Sara made do without them. I saw here moving between the kitchen and the grill every five or ten minutes to check on those crusts because she has formed an unofficial anti-burn campaign. The result: OUR FIRST PERFECT CRUST! The bottom was light brown with not a single burn-mark on it. I don't know for sure what Sara did right, but I believe it was lower and slower that won the battle against the burn - or maybe it was just Sara's determination against the burn.

As I mentioned earlier, the table was set for six but by the time the pizza was ready we had two more people than we expected. This is a good thing because it means that Pizza Night is becoming increasingly popular. The oon this is a good thing is that even with two extra mouths we had pizza left. And you know what they say about ther reaswaste, don't you?

Kristy said that it took her a few pizza slices to realize which was her favorite between the Blackened Salmon and the Spinachoke but in the end had to decide on the Blackened Salmon. And she started as one of the Salmon-skeptics! See, I told you that you might be wrong.

Why not come next week and find out what we have in store. Come, enjoy a drink, sausage and a chat and then eat some pizza with us. You can even sign the guest book and add your two cents' worth. We will listen but we might not follow.

Memorable Memorial Day

Last week we spent a few minutes deliberating about whether or not we should cook pizzas for Memorial Day or just skip a week and do something more traditional. Several opinions floated around the table and the next thing you know someone says, "People usually cook burgers on Memorial Day" and someone added, "Let's make a burger pizza!" When in doubt, combine some traditions!

Last night we had three pizzas and quite a crowd. Normally we are about five or six, but last night we were nine altogether. I made my usual two balls of dough and, after learning about the additional attendees, picked up a spare ball of dough from Publix.

Pizza One: Cheeseburger Pizza

We used Ragu Pizza Sauce as our base and then mixed in regular yellow mustard, which made all the difference. You simply cannot leave it out! Then, some pre-cooked hamburger meat, fresh tomatoes, cheddar cheese, onions, banana peppers and to top it all off, some mozzarella cheese. When we took a vote for the best pizza of the night many said that they preferred the Burger Pizza, and I believe its success is hugely owed to a simple little ingredient: yellow mustard. Hey, it makes your burger better, why shouldn't it make your Burger Pizza better? In fact, someone mentioned that it tasted exactly like a burger only with pizza dough. Well done Sara!

Pizza Two: Meat Lovers Pizza

The next pizza was a meat lovers pizza with plenty of protein to pack a punch. I know of smoked chicken, ground beef and oodles of cheese. I think Sara said she added pepperoni and salami as well. It was tasty!

Pizza Three: Veggie Pizza

This was our salad as far as we were concerned. Larry said it took twice as long to cook because it was so thickly topped but his patience paid off because the crust was beautifully cooked and the toppings were cooked but still fresh. This pizza tied with the Cheeseburger Pizza for the favorite. But, I've learned by now that Sara makes a killer veggie pizza. I've not had a bad one yet! This one was delicious because she chose to use a white sauce as a base. Toppings included diced mushrooms, sliced red and green pepper, chopped black olives, sliced banana peppers, feta cheese, basil leaves, onion rings, topped with sliced mozzarella and shredded Parmesan cheese.

By the end of the evening - mind you, after some homemade peach cobbler and coffee - we discussed next week. I suggested that we try a dessert pizza. Fearful that any changes might affect the proper rising of my dough, I think we will knead in some cinnamon and sugar after it has risen completely and see what we come up with. Maybe we can do a Cobbler Pizza. I even thought of a Death by Chocolate version where we cook the crust and then spread Nutella on once it's done and, I don't know really, maybe whipped cream and strawberries or even Cherries or something.

Watch this space!

Shrimply Delicious

Tonight was a treat of surf and turf. We were about six tonight altogether and decided to freeze Pizza three.

Sara surprised us with a shrimp pizza she had already put together on some Publix dough. My father-in-law has come up with an awesome way to cook shrimp by soaking them in Sprite instead of milk which makes them extra sweet. The other flavors complimenting this star were pineapple, cheese and what I think was basil.

The other pizza was a Barbecue Chicken pizza. The base was a barbecue sauce and onion cheese and pineapple lent a hand at making this pizza a hit!

Surprising Salmon

Tonight's pizza was especially notable and will most definitely be a return guest at our pizza gatherings. It was inspired by a recipe out of a Cooking Lite magazine. The crust they used was a cracker crust but since I had already made the normal recipe dough we just used mine.

First, brush the raw dough that has already been rolled out onto a pizza pan with olive oil and sprinkle some garlic salt on the crust then cook it just like that until the crust is about 80% done. As soon as it is crispy enough on the top smear some cream cheese as your base onto the crust. Now you can add some freshly basil, red onions, and capers. We decided to add some mozzarella (we have only been using freshly sliced mozzarella) and then start adding sliced smoked salmon on top. Top the pizza with some freshly chopped dill and let it finish.

I was a little skeptical about the smoked salmon on the pizza but I soon learned it was unfounded because the cream cheese and smoked salmon together are magic.