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Let's Make Pizza

For so many of us, it’s just another weekend in the same place we’ve been for months, living and working day to day; looking for work, dealing with school, struggling or just approximating living. Saturday, Sunday? Who cares? It might just as well be Tuesday or Thursday.

But it is, in fact Sunday so let’s make pizza.

Wouldn’t it be so cool if we could all make pizza today, let it proof and have a virtual pizza party throughout our little community? Each pie would be slightly different, a snowflake made of dough and toppings, and all of us enjoying them at the same time, even though we are apart?

Pizza is my favorite food, like ever. If I could have just one meal, it would be pizza. I just want to go on the record, which is how I came up with this idea of us all making pizza globally!

Pizza is so easy. (https://www.christinacooks.com/recipes/sooooo-easy-pizza) You don’t have to have made pizza before. Here are some basics to help you fall in love with making pizza. You can make your pizza on a stone, on tiles, on the back of a sheet pan (so it gets crisp, in a pie plate, on a pizza tin or in a cast-iron skillet.

You can top your pie as you desire. Whatever moves you, from the classic tomato gravy with fresh basil to more unusual ingredients like pickled jalapeno peppers. Pizza is gorgeously personal. My favorite is to saute onions, garlic and mushrooms for the pizza topping and when it comes out of the oven, pile on chopped fresh cherry tomatoes and baby arugula. Drizzle with olive oil and voila! Pizza heaven.

Once you’ve got your dough, it’s on! From vegan sausage to grilled veggies, artichoke hearts to sautéed mushrooms, making pizza opens your mind to creativity and eating pizza? Well, you’ll just have to make one and find out.

And to sweeten the deal, take a pic and post your pizza. If you do, you’ll be entered into a random drawing for a Kuhn Rikon Hot Pot. Pizza and a prize? Heaven, baby; pure heaven. Post your photo right here on FB to win by March 1. We'll announce the winner on March 2.

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