Stuck at home, practicing Coronavirus safety measures, and going stir-crazy? Well, if you don't have the concentration to read, and feel guilty watching (too much) tv, you could learn a new trick in the kitchen :)
Disclaimer: You could create a pizza from scratch, making your own dough and tomato sauce, but this is not that recipe. Dough and sauce are store-bought (courtesy of Trader Joe's).
Begin by preheating your oven to 425 degrees and take your unloved, unyielding dough out of the fridge. By the time your oven is ready, your dough should be ready to work with.
We all need to be kneaded :) Cold dough is hard to handle and will be easier to shape once it's been outside the fridge for 15 minutes or so.
Sprinkle flour, liberally, on your platter and begin to flatten and stretch the dough in the shape of the pizza you want to make. This takes a little practice, until you get the feel of it and make sure that the dough is even throughout and without any holes.
I will not mince words; my wife and I are garlic fiends. We deliriously chop a fair amount and add it to our sauce. Or your could add the entire cloves on top. Or, you could take the bland option, and omit this (essential ;) step, altogether!
Next, spread your sauce evenly across the dough you've prepared. The missus (who is the true pizza-addict in our household) like a lot of sauce and little cheese... I prefer the inverse, but she's the one who is in charge (when it comes to pizza, at least :)
As you know, just about anything goes on top of a pizza: pineapple, meats, veggies, etc... In our case, we have a use-what's-in-the-fridge-policy.
We've done broccoli and cauliflower, before, which was delish as well as salami and fruit, equally wonderful.
For this pie, it's simply onions and green pepper slices, slipping and sliding in a plate with olive oil to make 'em even tastier, when cooked.
Now, sprinkle the cheese you like, and how much of it, on top of your pizza; we use a mix of mozzarella and parmigiano. Throw your toppings on and spice to taste -- it's hard to go wrong with Italian spices, black pepper and, maybe, a little chili?
Now, quite procrastinating and pop that pie into the hungry mouth of the oven and let the heat do its magic for around 15 minutes, depending on the pizza size and toppings.
Don't walk away from this baby, and try to keep an eye on it, after the 10 minute mark or so.
When it's golden-delicious in color and the cheese is bubbling, lift the crust, gently, to see that the back is also tanning.
Now, take the edible art you created out of the oven. Carefully, set the mandala that you lovingly assembled on the table and proceed to demolish it :)