Fridays feel like celebration days to me and I want something fun to eat and do. That usually means pizza and a movie. Years ago we usually went out to a movie, but the pickings are getting pretty slim and even if we find something we want to pay to see, we go to the Saturday matinee. Much cheaper. Also, we used to order the pizza and my husband would pick it up on the way home but I’ve found that it takes about the same amount of time to make one as it does to order and wait for it. Homemade is a lot cheaper and most of the time it tastes better, too. But this week I knew I’d be too tired to come home and cook on Friday (it was Grandparents Day at our grandsons’ two schools); hence, the celebration night was moved to Thursday. We had the leftovers on Friday while we watched a James Stewart comedy, (“Dear Brigette”) and that worked out great.
Friday Night Special
Preheat oven to 450-500 degrees. Keep the kids away from the oven.
2 c. flour
1/4 t. salt
1 t. active dry yeast
1 t. sugar
1 T. olive oil
2/3 to 1 c. warm water
Combine either by hand or in a heavy duty mixer (don’t try this with a hand held mixer; it won’t work the heavy dough and you might burn out the motor): mix everything together, and knead for about 5 minutes.
Roll out dough to a little larger size than the pan, on a floured surface and brush off excess flour. Place on a oiled or Pam-ed pizza pan. Fold over the extra and press down to make the border.
1 T. olive oil –
2 T.tomato sauce (more if you want)
1/4 t. garlic powder (or the real thing if you have any)
1/2 t. oregano
1/2 t. basil
Shredded motzarella – about 2 cups
1/4 green pepper
3 whole mushrooms
3 slices jalapenos
1 can black olives, drained
Dash of marjoram
Dash of thyme
Rub oil lightly over the top of crust, including the border.
Spread tomato sauce using the back of a large spoon.
Evenly distribute the herbs and salt and pepper to taste.
Sprinkle about 1/2 c. mozzarella evenly over the top.
Chop the vegetables together. My husband chops them moderately fine, but not minced. Add herbs and mix well.
Drop evenly over the top.
Sprinkle the remainder of the cheese.
Set the timer for 5 minutes and bake on the lower rack. This gives the bottom of the crust a chance to get crisp.
Then move to middle rack and check after 5-7 minutes, until it’s the browness you like. Slide off onto a clean counter or large cutting board and slice. We place ours onto a wire cooling rack so the crust doesn’t get soggy.
The above amounts are flexible. I usually use a little more water if the dough doesn’t seem pliable enough, but it shouldn’t feel sticky, either, if it does use a small amount of flour (a couple of tablespoons) and knead it some more.
Left over spaghetti sauce works great instead of plain tomato sauce.