Homemade Pizza

I have a friend at work.  She is smart, drop dead gorgeous, hilarious, and as I recently found out…she is also an incredible cook.

Oh, and her name is Sarah.

Sarah often comes to work with dishes such as Korean stir-fry, borsch, potato/bacon chowder, and homemade muffins… and she eats them in front of me while I stare upon her with rage and jealousy.

A couple of weeks ago, Sarah told me that she made pizza at home from scratch. She got all the ingredients from an Italian supermarket here in Calgary and whipped up the pizza in no time.

So last week, following Sarah’s footsteps, I decided to give pizza a try.  And something magical happened…

I made 2 pizzas:

One margarita (basil, tomato and mozzarella) & one salami (salami, tomato, olives, mushrooms & mozzarella)

These magical creatures take the meaning of pizza to a whole new level…

Just looking at these photos takes me away to a happier, cheesier, carb o’plentier place…

Here’s what you’ll need:

Fresh Pizza dough (store bought or homemade)
Fresh tomato sauce (store bought or homemade)

Margarita Pizza
1/2 Mozzarella ball (~ 4 oz), thinly sliced
1 Large, ripe tomato, thinly sliced
Few sprigs of Italian basil

Salami Pizza
1/2 Mozzarella ball (~ 4 oz), thinly sliced
3/4 cup button mushrooms, sliced
A handful of olives (black or green), roughly chopped
4 thin slices of salami
Olive oil and cornmeal for dusting
Salt and pepper to taste

  1. Preheat oven to 450F
  2. Drizzle ~ 1 TBsp of olive oil on a large baking sheet and smear it all over the pan, then lightly dust the pan with cornmeal
  3. Take the pizza dough, lightly flour it on both sides and carefully start stretching it out over the baking pan ( you can also attempt to toss the pizza dough… but I can tell you from personal experience, it’s much harder than it looks, you may or may not have to detach a sticky pizza dough from your kitchen ceiling)
  4. Once the dough is all stretched out in the baking pan, take spoonful of tomato sauce and smear it over the dough, leaving 1/2 inch of sauce-free edge on all sides
  5. Place the mozzarella slices evenly all over the dough surface, then evenly add on the rest of the toppings (add everything except the basil)
  6. Sprinkle on salt/pepper to taste.  Keep in mind that the salami and the tomato sauce may already be fairly salty, so go easy
  7. Bake the pizza for approx 10 minutes and watch the magic happen.  Remove pizza from the oven when the crust is golden and the cheese is bubbling
  8. Add on the basil leaves to the Margarita pizza and serve immediately

One thought on “Homemade Pizza

  1. Awwwwww. FENGSTER. You are WAY too generous. The only true thing is this post is that I like to eat a lot of things at the time of lunch.

    The truth is you are beautiful one, inside and out, who has brought me laughter and joy each day that I have known you. AND have some mad cooking skillz. The ‘Z’ means business. You have legit, for real, for serious cooking talent.

    The only bone of contention that I have with you is that you did not bring your miracle pizza or miracle chai or your mum’s magical dumplings to work for me to eat.

    Have I told you lately that there will be a hole in my heart when you depart?

    Love you long time.
    -S. xoxo

    PS – you may wish to check your suitcase before you leave, for you may find me hiding in there.

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