I’m not about to even try to convince you that all pizzas are created equal, because it’s just not true. I’m a huge fan of pizzas that have so many toppings on them it’s hard to fit a slice in your mouth. To me that was what a pizza was all about. That is until I ate a slice of plain cheese pizza in Chicago last year that blew my socks off. Then I knew that pizza magic wasn’t as much about the toppings as it was about everything else.
Sometimes you don’t plan. You get home from work and you want pizza. There just isn’t time to make dough and sauce. This was the case the other night. I wanted pizza and there just wasn’t the time to “do it right.”
The choice was to run down to the local shopping center for a “take and bake” or whip up some quick and easy pizzas. We decided to go with the home-made quick and easy pizzas. And you know what? We made the right choice.
When throwing together quick and easy pizzas for dinner there are a couple of considerations. What are you going use for pizza crust and sauce?
We decided to give Orowheat Pocket Thins® Flatbread a try to they were awesome. The bottoms brown up nicely while leaving the inside of the flatbread fluffy. This was a perfect choice and we’ll be using them again. The only downside, if you can call it that, is the flatbread is scored down the middle so they are easily split in half. If you’re not careful when removing the pizzas from the oven you can break your pizza in half.
I couldn’t bring myself to using canned/bottled pizza sauce so Celeste whipped up a batch of super simple yet flavorful sauce from what she had in the pantry. Fortunately the pantry was stocked with the right stuff and the sauce was perfect. I also reduced a cup of balsamic vinegar down to a 1/4 cup and drizzled it over the pizza just before serving.
- 1 6 ounce can tomato paste
- 6 ounces warm water
- 3 tablespoons grated Parmesan cheese
- 2 teaspoons minced garlic
- 2 tablespoons honey
- ¾ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried red pepper flakes
- Kosher salt to taste
- Combine all ingredients in a small saucepan on the stove over low heat. Heat through and simmer for 10 minutes.
- Remove from heat and allow to sit 30 minutes to blend all the flavors.
We used the Pizzeria Pronto Outdoor Pizza Oven that I wrote a “Quick Look” blog post about recently. The oven worked better than I expected a $299.00 propane fired pizza oven. It took a little longer, to warm up,than the 10 minutes the manufacturer said it would, but once it reached 700 degrees it maintained the temperature without any problem. I wish the opening was a little taller, but we’ll be using the oven more often. The next time I’m going to figure out a way to add a little “wood burning” flavor to the pizza. I’ve got a couple of ideas that I think just might work.