This is really a public service announcement vs. recipe. Every now and then I feel like eating at home, but I don’t feel like mustering the energy to actually cook a meal. And when that happens, I usually rely on one of two things – roasted chicken or pizza. On this particular night, I happened to make both. But since I’ve already shared my favorite roasted chicken recipe, I’ll share this homemade-ish pizza recipe with you.
Technically, this isn’t even homemade-ish, but it’s not quite as simple as Totinos, so I’m going to count it as cooking.
Step 1: Go to Central Market.
Step 2: Proceed directly to the Cafe, and ask the checkout person for a ball of fresh pizza dough.
Step 3: Pay $1.40, and go home to make your pizza.
It’s crazy simple, but Central Market doesn’t advertise their fresh pizza dough, and if you’re not in the know you end up with the frozen dough. So now, you’re in the know.
Everyone has their own pizza cooking secrets/favorite toppings, and I’m not claiming to be an expert, but I happen to favor this cooking time/temperature/topping combination.
1 ball of pizza dough (fresh from CM)
1/3 cup of tomato/pizza sauce (I’ve made my own before, but tonight I used the Muir Glen Organic – less sodium)
1/4 cup sliced cherry tomatoes
Burrata or Fresh Mozzarella
Grated Pecorino Romano
Preheat oven to 450 degrees at least 30 minutes before cooking your pizza, and put your pizza stone or baking sheet at the bottom 1/3 of the oven. During that time, put your ball of dough in an oiled bowl covered in plastic wrap and let rise in a warm, dark place.
Remove the plastic cover from the dough and punch the dough down so it deflates a bit, and let sit for 10 minutes.
Take the dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
Spoon on the tomato sauce, add the burrata, tomatoes and then sprinkle with grated pecorino.
Sprinkle some cornmeal on the baking stone in the oven. Delicately transfer your pizza to the baking stone/pan in the oven. Bake until th crust is browned and the cheese is golden, about 10-15 minutes.
Sprinkle with basil & extra pecorino and serve!