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Sunday, April 27, 2008

Southwestern Pizza

True to the spirit of the 312 square feet, if not a bit bigger, Chelsea opened up her L.E.S. pad for a creative pizza night with David. We made two delicious pizzas but only managed to clean up one entire pie.
While shopping for dinner, our hostess made the fortuitous mistake of picking up a blended of Monterrey Jack and Colby cheeses, not normally used on pizzas, except of course if you are my mother. A classic pizza of hers was to blend mozzarella with Colby cheese to make a distinct flavor and to save money since colby was cheaper than mozzarella. So Chelsea suggested we make a souther western influenced pizza! It was creative and unique. Below is the adapted version. Pizza is all about improvisation and this was a delicious and excellent example of that.

Southwestern Pizza

1 frozen pizza dough (ours was whole wheat from Whole Foods, priced at a wallet conscious $1.50)
1 can pizza sauce
up to 2-3 cups of shredded cheese a mix of mozzarella, Monterrey Jack and Colby
1-2 teaspoons of cayenne pepper
1 tablespoon of olive oil
various toppings (we used broccoli and leeks)

Pre-heat the oven to 400 degrees. Lightly grease a baking sheet or heat a pizza stone if you have it. We didn't use one. Toss out the dough and brush with oil on both sides. Spread an even layer of sauce, sprinkle with some cayenne pepper. Layer cheese and toppings and prinkle with more cayenne peeper to taste. Bake in the oven for 25-30 minutes until the crust is browned and the cheese is bubbling. If cooking without a stone, you can place the pizza under the broiling for a few minutes at the end of cooking to get that nice browned cheese on top!

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