Thursday, December 18, 2008

Homemade Pizza for amateurs

I'm never going back to store-bought/restaurant pizza's in Chicago again. Unless you're a deep-dish pizza lover (then you would probably want to pay Giordano's a visit) OR a super thin-crust pizza lover (you would go to New York).
Left half: Curry tomato chicken fiesta
Marinara, stir-fried curry chicken with onions, mushrooms, spinach, & cheese
Right half: Cheeseless seafood delight!
Diced shrimp & squid, imitation crab meat, spinach & marinara
Method: Stretch out your dough on the baking surface, decorate with your ingredients (already cooked to prevent salmonela), bake at 35o degrees for ~20 minutes! (depends on when the cheese melts)

This is toasty fresh, full of ingredients, and customized!
For the crust, we went to Trader Joe's to pick up ready made dough.
A special note: To keep the dough from sticking to the foil, don't use foil - use parchment paper.

No comments: