I’ve had a pretty tumultuous history with tomatoes. Lots of seedy, mealy slices in my sandwiches that get slid right out after a couple bites. Or those godawful gushers in my salads that I just sneer my nose at and refuse to eat altogether. But thankfully, after thirty-some years on this planet, I’ve finally made my peace with them. Just so long as they’re blasted to hell in the oven with lots of oil and salt.
Back in high school I was quite the wannabe Betsy Homemaker and one of the first things I decided to tackle was pizza dough. While it was everything I’d always dreamed of before (why don’t pizza places offer pepperjack cheese? It’s seriously amazing on a pie!), when I look back my dough could’ve been a little more refined.
I first had this twist on a classic at a dinner party with friends. It’s about as simple as it gets without being boring, and an absolute snap to whip up. Thanks to Tatton and Gina for showing me there’s more to mashed tates than sour cream and chives.
I’m pretty stoked because tonight I made my first gluten-free pizza and it was delicious.
I kind of winged it on the toppings since I was so excited to try it out (olives, sundried tomatoes, mozz and homemade pizza sauce) but I look forward to getting more creative. I have some fresh pears that I really want to, um, pair with feta and red onions on a garlic and oil base.
For the dough I used a Martha Stewart cornmeal crust recipe, which I de-glutenized with great success. Recipe after the jump!
Is it any great mystery that the first five letters in delicata are also in delicious? (No.) Has anything ever been ruined by being smothered in butter, salt and pepper? (NO!) And who knew eating on the cheap could be so delicious? (Taco Bell doesn’t count.)