Trio of Pizzas

Shallot and Baby Portobello, Cheese and Basil, and Roasted Garlic and Caper and Toasted Nut Pizza




These were all quite good and highly recommended. The best and most interesting was the roasted garlic, caper and pine and walnut pizza. The corner is missing off the cheese pizza cause my cousin Robbie got anxious and stole it.

Naturally this reminds me of a story about a man camping in the woods. He had run out of his regular hair care product, but was unwilling to leave his hair unruly and unkempt before the majesty of nature so he started greasing it back with the olive oil he had with him. This went on for a few days. He didn't wash it out, he just kept adding to it. Then, he was walking through the woods and a bear picked him up like a savory lollypop and bit his head right off!

Toppings:

Mushroom and Onion pizza:
3 fairly thick sliced mushrooms
1/2 of a very learge shallot, thinly sliced
3/4 cup shredded mozzarella
shredded p over the top

Cheese and Basil pizza:
4 or 5 whole basil leaves placed underneath the cheese
3/4 cup shredded mozzarella
shredded p over the top

Fancy Pizza:
1 1/2 Tbs toasted pine nuts
1 1/2 Tbs toasted chopped walnut
1 Tbs capers
about 2 heads worth of roasted garlic
3/4 cup shredded mozzarella
shredded p over the top

Pizza Dough:

3 cups all purpose flour
1/2 cup milk
1/2 cup water
1 package dry active yeast
2 Tbs honey
1 tsp salt
1 Tbs butter
2 Tbs chopped herbs (I used parsley and thyme)

Combine all the ingredients and knead for 10 minutes. Put in a large bowl and cover with a cloth. Let the dough rise to double it's original size before punching it back down. Divide the dough into three rectangular sections and spread out. Poke holes in the dough with a fork to let the air escape when baking.

Pizza Sauce:

2 28oz cans whole peeled tomatoes, seeded and hand crushed
1/2 medium carrot, diced
2 Tbs garlic, minced
1/2 small white onion, diced
1/2 of a large shallot, minced
3 Tbs olive oil
1 Tbs parsley
1 1/2 Tbs thyme
15 large basil leaves
salt and black pepper
4 thin sliced baby portobellos

heat the oil and add the onion, cook for 2-3 minutes. Add the carrots and the shallot and season with salt and pepper, cook another 2-3 minutes. Add the garlic and herbs and cook 2 more minutes. Pour in just the tomatoes and bring to a boil. Fold in the mushrooms and whole basil leaves. Reduce to a simmer and cook as long as possible, at least 1/2 hour.