- Pizza crust (Jayson's very particular about this, so I usually leave the choosing of the crust to him. Strangely, I didn't bother to look at the wrapping last night and can't tell you what kind I used.)
- Olive oil
- Garlic (I used fresh minced... but we'll get to that)
- 1 can of diced tomatoes
- Diced zucchini (to taste)
- Sliced mushroom (also to taste)
- Shredded mozzarella cheese (in Jayson's case, an entire bag will suffice)
October 19, 2011
Happy Autumn (again!)
I made pizza for dinner last night, and it was delicious. Delicious and, well, a bit... garlic-y. Perhaps 'a bit' is an understatement. I'm quite certain that this is a Pampered Chef recipe knock-off, but since I couldn't remember and didn't bother to find the actual recipe, I think I'm in the clear to let you know how I made it.
It's not likely that any of you reading this won't know how to put a pizza together, but I'll tell you anyways. Start by mixing your garlic and your olive oil and spreading on the crust. (I also used olive oil under the crust, as I was using a PC pizza stone.) Spread tomatoes, zucchini and mushrooms. Top with cheese. Bake for 15 (or so) minutes.
It was delicious. But... the garlic. Oh, the garlic. I never thought there was such a thing as 'too much garlic', and used to scoff at such a notion. *repents* I have now learned to believe in too much garlic. Fortunately, it wasn't over the whole pizza, and I enjoyed two slices that were well-balanced. Poor Jayson experienced the 'too much garlic' on his first piece, however, and by the time I got to my third one, he claimed that he couldn't really tell how the pizza tasted. He put it this way: "I'm sweating. Under my eyeballs."
Between the two of us we almost completely finished a gallon of cider last night. I'm pretty sure that the cider was also delicious, but it tasted peculiar to us. Like garlic. I could still taste garlic when I woke up this morning. And tonight is leftover night. *shudders*
Well, anyways, it's an excuse to make the pizza again sometime. Perhaps we'll forget ingredient number 3. Perhaps not. :)