Here at our house pizza is a favorite. I love pizza, but only if it is made at home. Ordering pizza out is way too expensive, laden with lots of calories and just plain not good to me. Now there is one place I would go for pizza and for the life of me I cannot remember the name of the restaurant in Asheville, North Carolina. It has the best pizza and greek salad. If you know the one I am trying to think of let me know and I will link to them. When we were there the line was way out the door, but worth the wait.
I have been making pizza since high school. My favorite was a pizza made in an electric skillet with a biscuit dough crust. It was a treat! Now I will make pizza dough in the food processor, bread machine, mixer or use refrigerated or frozen dough that I pick up at the store.
Making your own dough is very easy. You just measure and let the machine do the work. But, that will have to be another post. It is way too much information for now!
Pizza making is an experiment until you know your oven well. Most of the time I put pizza on the bottom rack and I cook it at a very high temperature of 55o degrees. I have just been introduced to a pizza stone which so far makes the best pizza I have ever put in my mouth. My blog mentor from Dine and Dish wrote this blog and inspired me to try using a pizza stone. But, I am not there yet. I don’t feel that I can share using the stone with you now because I am so inept at getting it from the peeler to the stone. Maybe it will not take much longer! My point is the times and temperatures may vary for your oven and you will have to make pizza several times before you get it just right, but when you do you will never go back for pizza out or delivery. Not only is it better, but you will save a boatload of money.
This recipe is adapted from Real Simple. It is light but packs big flavor. GI Joe who would eat pizza day and night for weeks at the time. He loved it. Even the leftovers were great. So here you go!
Sausage, spinach, and provolone Pizza (adapted from Real Simple)
- 1 pound of pizza dough, thawed if frozen
- 3/4 lb. Italian sausage casing removed, browned and drained
- 1 large oyster mushroom ( other varieties will work it just happened to be delivered in my CSA box)
- 2 cloves of minced garlic
- 1/2 teaspoon red pepper flakes
- small bunch of spinach, thick stems removed about 3 cups
- 1 – 1/2 shredded provolone cheese
- 1 Tablespoon of olive oil
Heat oven to 425 degrees. Shape dough into a 14 inch circle. Sprinkle a cutting board with cornmeal and dust the bottom of the pizza dough with cornmeal. Place on a pizza pan. I prefer one with holes for a crispy crust. It can also be cooked on a pizza stone. Following the directions that came with the stone.
Meanwhile, heat olive oil in a skillet. Saute mushrooms until limp. Add garlic and red pepper flakes. Place cooked sausage in the skillet with mushrooms and garlic. Mix. Add spinach, salt and pepper to taste and cook tossing, for 1 minute.
Place mixture on dough. Sprinkle with cheese. Bake for about 15 minutes. ( I use the bottom rack and I turn my oven to 550 degrees) Dough should be nicely browned and cheese bubbly. Enjoy!
Now this is what I am talking about when it comes to mushrooms!