Probably should have been the first pizza I tried ¯\_(ツ)_/¯

This here is the mother recipe of pizza – the simplest pizza to base the ratios you remember off of, the base recipe you improvise off of. Dough, sauce, meat, veggie and cheese. The baseline of pizza. The ‘oh f***, I don’t have a plan for dinner’ emergency dinner of pizza – as long as you’ve got a batch of dough in the freezer.

I mean, unless you’re like Adam and I, who for some reason don’t keep a jar of pasta sauce in the house. Probably because we’d use it in a non-emergency-food spot. Which rather defeats the purpose of emergency sauce, in my opinion.

The original calls for sausage, we used chorizo, and I am pretty darn sure it would work with chicken sausage, chicken strips/chunks (browned on the stove first please), meat substitute or whatever you want/have lying around.

So our pizza doesn’t look too … square in the pictures below – I had some issues pulling the pizza off the pan. The cheese and whatnot slide around – still tasted good 🙂 We kinda devoured the whole thing for dinner – thought there’d be half a pizza for leftovers. Nope.

Baseline Pizza

Original from TheKitchn.com
Makes 1 pizza
Recipes left to try (& copy…): 18; Pizza: 1 recipe left

  • 1 batch of pizza dough (I used the 2nd half of the thin crust we made back in July – it’d been hanging out in the freezer for a while)
  • 1 jar tomato sauce – use as much or as little as you like (the Wegmans’ store brand tomato & basil sauce worked quite well for us)
  • ~3oz sausage link, or other meat product of your desire
  • 1 pepper, color of your choice, thinly sliced
  • 1/2 onion, yellow or red
  • ~ 4oz Monterey Jack cheese (~1 cup)
  1. If you have a baking stone, place it in the oven on a rack in the bottom third of the oven. If you do not have one, place a baking sheet on a rack in the bottom third of the oven, to heat along with the oven. Preheat the oven to 550°F or as high as it will go; heat for at least 30 minutes before baking.
  2. Lay the pizza dough in the middle of how you are keeping it from sticking in the oven, such as a large square of parchment – we used a Silpat but as mentioned, had issues getting it back off. Press and push, staring in the middle working outwards, the dough into a flat-ish round, about 10-inches wide. If the dough starts to shrink back, let it sit for about 5 minutes, then continue. Once shaped, let it sit to rise until ready to top, about 15-20 minutes.
  3. If your meat topping is not cooked through, do so now before adding it to the pizza.
  4. Spread the tomato sauce nearly to the edge, then distribute the meat, pepper, and onion evenly over the pizza. Sprinkle the cheese evenly on.
  5. Transfer the pizza on the parchment or silpat into the hot oven. If using the parchment, after 5 minutes, use a spatula to lift and slide the parchment out. Bake until the crust is golden and crispy/charred in spots, a total of 8-10 minutes.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s