Making pizza from scratch? I couldn't imagine doing it, even a couple of years ago. But it was the most fun I have had in a while. Even the kids made their own pizzas and gobbled it all down, while the adults waited for theirs in the kitchen.
The playdate was overdue, so when Nicole suggested a pizza party I heartily agreed. We selected New York Times Roberta's pizza dough recipe and we each made a batch of dough. The recipe called for making the dough overnight and letting it rise in the fridge.
Neither of us had time to make it the day before, so we put the dough together in the morning and let it rise through the day outside. It was soft and perfect for all the pizzas we made - mozzarella, BBQ chicken, spinach and egg and veggie overload.
Since then, we both have made a couple of batches of the dough again on popular demand.
The mix of 00 flour and all purpose flour threw me off. But Nicole was gracious to drop it off. I wouldn't have found it.
Here is how we did it:
For tomato sauce
1 big can crushed tomato
3-4 cloves grated
3-4 basil leaves torn
pinch of sugar
salt and pepper to taste
For caramelized onion and BBQ chicken
1 onions - sliced thinly
3-4 chicken thigh pieces marinated in BBQ sauce
handful of cilantro - chopped
1/2 lemon juice
salt to taste
1/4 tspoon chipotle sauce