The more kitchen experience my 14 year old son Michael gets, the more fun I have cooking with him. Michael is extemely capable in the kitchen these days. This afternoon we decided to make homemade pizza for dinner. The lone pepperoni pizza was pretty standard and required no imagination. After that one, though, things got wild. Here’s what we ended up with:
We started with our standard sourdough crust for 3 large pizzas. While the crust was rising a little, we started rummaging in the fridge and freezer for ideas.
- 2 tomatoes, sliced as thin as you possibly can
- 1 red onion, sliced as thin as possible
- spinach, enough to spread over the entire pizza
- 8 ounces fresh mozzarella, sliced
- 1/2 c. toasted pine nuts
- 8-10 cloves grilled garlic, chopped coarsely
Spread the dough on a large pizza pan or stone. Start with a layer of sliced tomatoes. Then layer on the sliced red onion. Cover with spinach. Sprinkle grilled garlic pieces and toasted pine nuts over entire pizza. Top with rounds of sliced fresh mozzarella. Bake at 450 degrees for 16-19 minutes. If you’re baking two pizzas in the same oven, switch racks halfway through the baking time. Depending on how ripe and what type of tomatoes you use, there might be quite a bit of liquid on the pizza when it comes out of the oven. We tipped this into the sink and it didn’t affect the final result negatively.
Our second pizza was made of last night’s leftover BBQ pork.
Barbecue Pork Pizza
- 1 1/2 c. barbecue pork with sauce
- 1/2 red onion, sliced
- 1/2 c. chopped cilantro
- mozzarella cheese
Again, spread the dough on the pizza stone. Spread the barbecue pork and sauce over the crust. Sprinkle the cilantro and sliced onion evenly over the pork. Evenly cover with mozzarella. Bake at 450 degrees for 16-19 minutes or until the cheese is bubbling and crust is brown.
This was a tasty variation on my favorite Barbecue Chicken Pizza–which I am not finding on my search, so might need to write about next!