One of the survival mechanisms parents pick up is the skill of time travel. Referred to as “tardiness” by the not-yet-parents crowd, this ability allows me to change “Pizza Thursday” to “Pizza Friday” when necessary. In fact, there isn’t a today that I can’t change into tomorrow. And it never takes me more than 24 hours.
This week’s pies utilized my sourdough starter, if just to keep it fed and alive. Because the weights of the flour and water in the starter are equal, it was easy to replace a portion of each with the sourdough in my crust recipe. I used enough of the starter to make up about 1/3 of the total weight of the flour—300 grams (half that is water).
From here on out the process proceeded like any other pizza day, the kindergartner helping pat out the crusts. I sauced thusly:
- 2 cloves domestic organic garlic, pressed or minced
- spoonful of water
- 1 Tablespoon organic or local olive oil—Central Market’s brand is on special for $6.29, through March 16
- 1 28-ounce can organic crushed tomatoes. I used Muir Glen fire-roasted, hoarded during recent sales. CM and Whole Foods brands sell for a reasonable price.
- small spring of fresh thyme and bigger sprig of fresh oregano from the backyard. If you’ve recently bought a basil starter plant from one of our local sources (Central Market and our farmers markets have started selling starters), you can even sauce up your saucin’s with the tomato’s best buddy.
Combine the garlic and water. In a wide-rimmed saucepan, heat up the olive oil on medium heat. I use my All-Clad 3-quart saucier. You can use a large skillet, too. The broader surface area promotes quicker thickening. Stir in the garlic mixture and saute until the water evaporates and the garlic smells fragrant. Dump in the tomatoes and herbs (except basil) and simmer over medium-low to low heat (thwap! thwap!) until thickened, about 10 minutes. Don’t overcook or your sauce will lose its fresh flavor. Salt to taste and let cool before saucing your pizzas.
I can’t hardly bake a pizza without miso-ing it up. So I spread one pie with South River‘s organic white miso and dabbed another with SR’s meaty three-year barley miso (Add a healthy dose of the barley miso to your hummus for a vegan version of liverwurst. Maybe that’s not the most enticing endorsement but it sure savories up animal-free fare.) The final pizza trekked a little truer to its Mediterranean heritage, covered with sauteed Texas-grown cremini mushrooms (on sale at CM for $3.99 a pound), Pure Luck goat feta, chopped olives and olive oil-doused Texas spring onion slices.
Happy Pizza Day, whenever you are!