Crisp flat bread. Pungent olive oil. Fresh grated cheese. Green basil. Faintly crunchy onions. Each of these separate are worthy stand alone components but together: welcome to my life long addiction. On days I have more time, I spend an ungodly amount of effort making the perfect dough sometimes kneading it, touching it, poking it, admiring it and letting it rest for hours. To suggest you can get equivalent greatness from something that comes together in minutes is audacious and perhaps a wee bit exaggerated if we’re talking equal in the taste and possibly texture factor. I might be a little biased as fussing over some dough surely should make it well, better. “Any intelligent fool can make things bigger and more complex… It takes a touch of genius – and a lot of courage to move in the opposite direction.” So says Albert Einstein and who am I to disagree. 
And with this less is more mentality I found this dough someone else spent their paid time kneading, poking, touching and I totally doubt they spent any time admiring it simply because it was most likely handled by a machine. It’s dough without love obviously, but we’ll slap it with so much topping love no one will notice. Seriously, I’m in love with pizza but even more so with this quick recipe. When I made it I suppose Christian was not feeling the whole home-made crispy melt in your melt fresh ingredient baked in an oven dish as he actually snarled his nose at it when he saw me preparing it. Must’ve been the aroma from the hot oven that changed his mind because I literally had to fight him for my two tiny pieces. Whatever brings us all to the table, I’m for it!
Pizza Quick
By Published: July 12, 2011
- Yield: 4 Servings
- Prep: 10 mins
Home-made crispy melt in your mouth fresh ingredient pizza that will appeal to anyone.
Ingredients
- 1 pkg. prepared pizza dough
- 1 jar home made pizza sauce
- 1 pkg. pepperoni
- 1 small onion sliced
- 3 jalenpenos sliced
- 4 mushrooms sliced
- 2 cups mozzarella cheese
- parmesan cheese to taste
- 1/2 cup fresh basil torn
- 2 quarts cherry tomatoes
- 1 sprig fresh oregano leaves
- 1/2 cup fresh basil leaves
- salt and pepper to taste
- 1 T. olive oil
- 2 cloves garlic
Instructions
- Roll out the dough on a cookie sheet. Spread the sauce and add the toppings.
Bake 15 minutes at 425 degrees.
You could swap out the red fresh sauce for this wonderful Basil pesto sauce:
1 cup loose packed fresh basil
1/2 cup grated parmesan cheese
2 cloves garlic
2/3 cup olive oil
juice of one lemon
In a food processor add the basil, cheese, lemon juice and garlic. Mix thoroughly. As it's mixing drizzle in the oil.
Fresh red sauce recipe:
Place tomatoes, oregano, garlic, basil, pepper and oil in a food processor and pulse to a chunky puree’.
