The fun thing about them is that no two are ever alike. After rummaging through the pantry and fridge, David uses his creativity to devise the toppings for that particular week's pie.
I make the dough using this recipe then divide and freeze it.
Once the dough has thawed out, David presses it out into a circle shape and very often grills the crust -- first time is to pre-bake the crust a bit and get some char on it; the second time is to finish the baking process and heat up the toppings.
Remember that braised onion sauce? Well I reserved a bit and David used it, along with some home made tomato sauce, sauteed mushrooms, bacon, and mozzarella to create this beauty:
On a different Saturday, the toppings were home made sauce, bacon, cheese, and fresh basil. Lovely!
But our hands-down favorite is his pizza slathered in pesto, melted goat cheese, and sliced cherry tomatoes.
David hasn't made this very often now that we're in Corozal. Part of the challenge is that fresh basil isn't something found at the markets. So it means being able to grow enough to make and freeze sufficient quantities of pesto. Also cherry/grape tomatoes are a hit or miss item at the markets.
But every once in a blue moon, the pizza gods smile down upon us and we can make or source all the ingredients.
Quite frankly, I've gotten spoiled by David's pizzas and haven't found any other that makes the grade.
Find out for yourself and make your own. Take-out or frozen varieties will be a thing of the past.
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