Pizza is one of my favorite comfort foods. I'm not a pizza expert (or pizza snob, depending how you look at it), so I can enjoy mellow mushroom like it was the most authentic thing in the world. I end up craving it almost weekly, so I figure it's a good idea if I learn to make it at home so I won't feel quite as guilty indulging. In the future I'm going to try making my own dough, and seeing how a real pizza stone improves the crust, etc, but this was a start.
Grocery list: pizza dough (in the freezer at whole foods -- thaw in the fridge for a day ahead of time), 2 roma tomatoes, basil, mozzarella, parmesan, slices of pepperoni (buy as much/little as you need from the deli, not the prepackaged over processed stuff), marinara.
Divide the pizza dough into halves (you could actually divide it into fourths and make thinner crust pizza). On a floured surface, pull the dough into a circle. A rolling pin didn't work at all, you have to use your fingers and keep pushing the bulk of the dough from the center out to the edges. I didn't remember from my girl scout trip to domino's when I was 6, but you want it very thin. It will puff up when it bakes.
Brush a baking sheet with olive oil and carefully lay the pizza dough over it, and brush more olive oil over the top. To start with the pepperoni pizza, bake the crust alone at 425 degrees for 5 minutes.
Spoon marinara over the crust, then lay the pepperoni slices. Bake another 5 minutes. Remove from the oven and cover with as much grated mozzarella and parmesan as you like, then continue to bake for another 9 minutes or so until the cheese is bubbly.
For the "margherita" pizza, place the raw dough onto an oiled baking sheet, then lay slices of tomato right on top. Drizzle olive oil over the top and sprinkle with sea salt, then bake for 7 minutes till the tomatoes start to give off their juices.
Lay basil on top, then mozzarella, and continue to bake for another 12 minutes or so.
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