Pizza is my achilles heel, when it comes to cooking. Despite several wholehearted attempts, I have never crafted a pizza that I would proudly showcase. My last try, the veggie pizza I posted last summer, was delicious, but the crust wasn’t what I had hoped. This time, I attempted a crust recipe from Smitten Kitchen. I used a sauce recipe from there as well, but rather than make a margherita pizza (I didn’t have fresh basil)., I topped it with eggplant, parmesan cheese and dried basil. Although not classically beautiful, this pizza represents my best crust product so far.
The burned stuff around the edges of the pan is cornmeal. I used it, as suggested by Smitten Kitchen, to keep my dough from sticking to the baking sheet. I don’t have a pizza stone or a wooden paddle thing, so I do the best I can! Both of those things would probably help me produce a prettier pizza.
You can follow the Smitten Kitchen easy crust recipe here. As suggested, I saved the strained off tomato juice to use in a bloody mary tonight!