The Building Blocks:
Suitable for a topping-laden pizza, Mark Bittman's Whole Wheat Pizza Dough (p178-179) came together quickly in a food processor, was easy to work with, and baked into a crisp crust. However, it lacked flavour, was a little too salty and a little too dry. It was okay in pizzas where the toppings were the stars, but given a choice, it's not a recipe I would make again. Family had no complaints about it. 1.5x the recipe made 3 - 30cm/12" pizzas.
An onion, a can (796ml) of Italian plum tomatoes and 20 minutes on the the clock produced this delicious, fresh tasting Fast Tomato Sauce (p502). Key to the short cooking time was the use of a large skillet (large surface area) and medium-high heat to soften the onion and cook the liquid off quickly. Far superior to anything you could buy ready-made, it's definitely something I will be making regularly.
Despite all of topping suggestions the author makes in this book, he neglects a very important category of pizza: dessert! So I had to wing it. Sauced with creamy peanut butter and topped with peanuts and chocolate chips, a drizzle of Mark Bittman's Chocolate Sauce (p921) made with bittersweet chocolate was this pizza's crowning glory.
Peanut Butter-Chocolate Dessert Pizza
1-30cm/12" pizza crust, baked and cooled
130g/1/2 cup smooth peanut butter (regular, not natural or homemade that may separate during baking)
50g/1/3 cup roasted, salted peanuts, chopped
45g/1/4 cup mini white chocolate chips
45g/1/4 cup mini semi-sweet chocolate chips
Pre-heat oven to 190C/375F.
Spread the peanut butter on the prepared crust. Sprinkle the chopped peanuts and chocolate chips evenly over top. Bake* on a rack in the middle of the oven for 3-5 minutes or until the peanut butter appears melted, the semi-sweet chocolate is softened and glossy (the chips won't lose their shape), and the crust is warmed through. Place on a serving plate, drizzle with chocolate sauce and let sit 3-5 minutes before slicing.
* Pizza can be baked on a pizza stone, pizza pan or placed directly on the oven rack.
It's potluck week at I Heart Cooking Clubs and I'm bringing Mark Bittman's pizzas to the party. What's everyone else making? Visit here to find out!