Pizza!

Pizza is a lot like making love.  When it's good, it's really good.  When it's bad, it's still pretty good. ~ Anonymous

Pizza!  Who doesn’t like pizza?  Pizza is made, ordered and eaten all over the globe.  It may just be the world’s most perfect food.  Yes, I’m a fan.  And, the thing I love the most about pizza is that the creative possibilities are only limited by your imagination.  A pizza crust is like a blank canvas waiting for you to throw color onto it.  You can go traditional with mozzarella and tomato sauce, light with olive oil, shredded chicken and feta.  How about artichoke hearts or eggplant, pineapple, prosciutto, thinly sliced steak and bleu cheese??  The combinations are endless.  Pizza requires very little prep time, unless you get really fancy, and about 15-20 minutes to cook.  It's a perfect choice when you’re running short on time or ideas.  Make individual pizzas for the kids, or better yet let them make their own, serve them with a salad and everyone’s happy.

If you’re pressed for time, pick up a Boboli crust or a ready to bake crust in the refrigerated section of the grocery store.  It comes in a tube, like cookie dough, so you just roll it out and bake.   But, if you have a little extra time, nothing beats homemade pizza crust, it’s simpler to make than you probably think.  And, the crust can be jazzed up too, if you’re feeling extra creative.  Add a little dried basil, oregano and onion powder to the dough for more pop or pull off golf ball sized pieces, roll between your palms, brush with oil and you've got breadsticks.  

I tried something new tonight and made a pizza with poached pears and Gruyere and it was awesome!  My crust turned out a bit thick, I used a smaller pan than I normally would, but I just cooked it a bit longer so the dough wasn't doughy.  This will definitely be on the menu the next time I have a get together!

Pizza Crust
1 pkg yeast (.25oz)
1 tsp white sugar
1 cup warm water
2 1/2 cups flour
2 tbs olive oil
1 tsp salt

Preheat oven to 375. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.  Stir in flour. Use a spoon or spatula and then your hands to mix until smooth.  Let rest for 5 minutes.  Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal and work into the shape of the pan. Note, thinner is better.  The dough will thicken up considerably when it cooks.

Brush lightly with olive oil, add toppings and cook for 15-20 minutes or until crust is golden brown.  Let sit for 5 minutes before serving.

Poached Pears 
2 Bosc pears, peeled, cored and sliced
2 cups white wine (preferably something sweet like a Savignon Blanc)
1/4 cup white sugar

Bring wine and sugar to a boil, add pear slices, reduce heat to med-low and cook for 12-15 minutes, stirring occasionally.  Pears are done when they can be easily pierced with a pairing knife but are not mushy.  Remove from liquid with slotted spoon and allow to cool for a few minutes so they are easier to handle.  This is a good time to reach for your tongs!

 Layer the pears, 6 oz of shredded Gruyere and thin slices of red onion onto the pizza crust before baking.