Mastering the Art of Pizza Making

I will go to my grave trying to master my Nonna Maria’s pizza. And so, with the lack of Crisco I use, I may just have to deal with the fact that I learned so many things from her, especially when it comes to the care and love she always put into recipes and may not completely get it just as right as hers, but I am comforted knowing she is always sending down little whispers as I cook up a storm!  Set this recipe aside for your next Friday or Saturday night, or heck, leave work early today to just zen out in the kitchen and make your own creation 🙂

Ingredients:

• 1 Pizza Dough – I usually get whole wheat or make your own!
• 2 Cups Chopped Cherry Tomatoes
• ½ Red Onion, sliced
• 3 Cloves Garlic, chopped
• 1 Tbsp Grapeseed Oil
• 4 Tbsp Extra Virgin Olive Oil
• ¼ Cup Pesto
• ¼ Cup Chopped Black Olives
• 1 Cup Chopped Arugula or Spinach
• 1 Tbsp Oregano
• ¼ Cup Chopped Feta Cheese
• ½ Cup Shredded Mozzarella Cheese

Directions:

1. Preheat the oven to 425^o Fahrenheit.  In a bowl, mis the cherry tomatoes with red onion and garlic and toss with Grapeseed oil. Place on a parchment paper-lined baking sheet (or foil paper). Bake for 20 minutes, tossing once in between.
2. Meanwhile, prepare your pizza pan. Tip#1: The key here is to spread olive oil over the pan first. Place about 1-2 Tbsp of olive oil and coat the pan using your hands. This also gets your hands a little oily to prevent the dough from sticking to your hands. Once coated, spread the pizza dough evenly on the pan.
3. Add about another 1-2 Tbsp olive oil on top and spread evenly. Then add your toppings. Spread the pesto over the entire dough (it’s up to you how much room for ‘crust’ you want to leave. I usually leave very little). Add the chopped feta cheese and arugula or spinach.
4. Once the tomatoes are done roasting, remove from the oven and lower the temperature of the oven to 375^o Fahrenheit.
5. Evenly distribute the roasted tomato, garlic, and onion mixture onto the pizza, sprinkle 1Tbsp oregano and place back in the oven for 20 minutes. Tip #2: Don’t open the oven (As tempting as it may smell) within the first 20 minutes.
6. Now, everyone’s ovens are different. After the first 20 minutes, take the pizza out and using a spatula, lift the pizza to see how the bottom looks. If it is still white, the pizza will need another 10-15 minutes. If it is lightly brown, sprinkle the mozzarella cheese on top and put the pizza back in the oven for 8 minutes.
7. Once cooked, take the pizza out, slice and enjoy!  Oh, and don’t forget the glass of vino!

Cheers to you Nonna! xoxo Dre