Pizza is one of my favorite foods, and I find it best at restaurants whose names salute the pie in the sky: Sal’s, Hearth, Lupi’s, Osteria, Edgewood.
The anatomy of a pizza is pretty simple: dough, sauce, cheese, toppings. At the request of a few tried and true health foodies, I will be teaching a pizza making class tonight at First Presbyterian using a gluten free dough, a sprouted whole grain dough, a polenta crust, homemade pizza sauce, two brands of vegan mozzarella, and raw veggie toppings. I plan to make all my wonderful pizza recipes, so be ready to stay for at least 15 hours.
This doesn’t sound like pizza does it? Some people may ask, “What should I give up for Lent?” I ask, “If you know something is not good for you, why not give it up all together?” Then I was hit with a fist of fog.
Oh well, I enjoy food prep for a healthier, homemade pizza. I like holding raw ingredients in my hands and throwing fresh cut veggies on the iron skillet pan. And I would name my pizza house, Pizza Palace, after a drive in where I first watched a hand tossed pizza dough take a spin. But I had to get out of my car, tap on the window and ask.And it is where I would take my pop for his birthday today, if I was home visiting.
Pizza Sauce: 15oz can tomato sauce, 6oz can tomato paste, 2 tsp dried basil, 2 tsp dried oregano, 2 cloves minced garlic, 2 tBsp finely chopped onion, 3 tBsp olive oil. Mix well with spatula.