Wednesday, December 4, 2013

René and Leslie’s Tomato Pizza

A totally anonymous reader (okay, my brother René) has emailed this addition to last month’s clutch of pizza recipes. It was René and wife Leslie who provided the excellent 
dough recipe for what I’ve called Perfect Pizza Crust #1 (indexed under Pizza). Ah, but here’s René now, smiling as ever! 

René and Leslie’s Tomato Pizza:

Preheat oven to 400 deg. F. Have all ingredients assembled and prepared before starting. Roll The Perfect Pizza Crust #1 onto a lightly greased baking sheet sprinkled with cornmeal. Most pizzas start with a good pizza sauce. Vary the proportions as you wish, but René and Leslie’s Tomato Pizza includes a combination of tomato sauce and tomato paste, blended with a little pesto.

To this base, add some or all of the following toppings:

Tomato slices, blotted dry to remove excess liquid 
Cooked bacon, sliced as squares
Red and green bell peppers (capsicum), chopped finely 
Black olives, sliced
Artichoke hearts, blotted dry and sliced
Fresh baby spinach, rinsed, dried, and stemmed
Asiago cheese, grated
Mozzarella cheese, grated
Hard feta cheese, drained, blotted dry, crumbled
Chanterelle mushrooms, sliced, fried, blotted dry, and frozen for use out-of-season 
Red onion, chopped
Deli meats as required and desired!

Bake 16-to-18 min.on middle oven rack for fully loaded pizza in baking pan as shown. Writes René: When we divide the crust recipe between two 12-in. (30 cm) pizza pans, we bake them one at a time - about 14 minutes for a moderately-loaded pizza. René and Leslie adjust the time accordingly for less-loaded or more-loaded pizzas. 

With the pizza still on the middle rack, they then set the oven to broil for another 2 min., or a total of 16 min. per 12-in. round pizza. René and Leslie live at a high elevation not far from the Canadian Rockies. René speculates that this might affect the pizza’s baking time. The short answer is that I don’t know. What’s your experience, readers? *

Its a Build Yer-Own Pizza Party!
* Bake this pizza about 25 min. if you live at sea level or at moderate elevation. For more about high-altitude baking, see:

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