Thank goodness for Twitter. Otherwise I never would have known it was National Pizza Week. And then I never would have come across the blog Slice Harvester, which rates every slice in Manhattan. The reviews I read were all along the lines of “it’s decent” and “worth a visit if you’re already there.” Which is how I always thought of NYC pizza.
Don’t get me wrong. I love pizza. But that love only really blossomed into a healthy relationship when I started making it at home. This falls into the category of Seems Like Too Much Effort, but it truly isn’t. Use this whole wheat pizza dough recipe from the New York Times to start. There’s some rising time, so this is a good weekend meal, but it also makes enough for two pies, so you can go round 2 later in the week.
While the dough rises, you can make a nice simple tomato sauce. You could load it up with vegetables and meat, but then all hope of eating a slice with your hands dissipates. I prefer a lighter sauce made of onion, garlic, anchovy paste, tomatoes, chopped artichoke hearts, red wine, chicken stock, dried basil, oregano, and red pepper flakes. Then the real fun begins.
With your dough rolled out, you can get really creative, using anything that appeals from your fridge or pantry. Pepperoni, salami, ham, chicken, green peppers, mushrooms, any greens, potatoes, any cheese, and so forth. For the super lazy version, I turn to my tubes of pesto, and anchovy and garlic pastes–voila sauce!–and then toss on some tomatoes and cheese. Once dressed, the pie gets 15 minutes at 450 degrees and then you are enjoying one of the top slices in town.
I made such a pizza last night–the above tomato sauce, green peppers, salami, fresh mozzarella, and parmesan–and it was the first time since last football season, which is odd, because it is a house specialty. I guess my food clock could sense that National Pizza Week had rolled around once again.