Pizza

Dough
I doubled a pizza dough recipe from Epicurious. I don’t have a food processor in Germany, so I made it all by hand and it was super easy. I spread the dough on a cookie sheet and made a rectangular pizza. Also, to make the crust crisp on the bottom I first cooked the crust in a hot oven (about 400 degrees) until the top turned lightly golden. Then I remove the pizza, add the topping and cooked until the cheese melted.

Caramelized Onion Pizza
• 5 onions cut in half, then thinly sliced from root to top
• 1 tablespoon olive oil
• 1 tablespoon mustard
• ½ cup grated mozzarella
• 32 anchovy filets
• 16 black olives, pit removed and cut in half

Cook onions in oil over a low heat in a medium-sized sauté pan until they are a rich, bark brown, aproximely 30 minutes.

Pre-bake the pizza crust as described above. Spread mustard over the top of the pizza dough. Evenly cover with cheese, then onions. Make “Xs” with two anchovy fillets. (My pan allows for four Xs across, three deep.) Place half and olive on either of each X. Bake until the cheese is melted and lightly browned.

Mushroom Pizza
• 1 cup pizza sauce
• 1 ½ cup shredded mozerella
• 10 mushrooms, sliced

Pre-bake the pizza crust as described above. Spread sauce over the top of the pizza dough. Evenly cover with cheese. Scatter with mushrooms. Bake until the cheese is melted and lightly browned.

Pizza Sauce
By slowly reducing the liquid, you get a lot of flavor and a sauce that is not too wet, which will protect the crispness of the crust.

• 1 onion finely diced
• ½ tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons red wine
• 1 tablespoon tomato paste
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2 cups pureed tomatoes

In a medium sized, heavy bottomed pot sauté the onion in olive oil until translucent, about three minutes. Add the garlic and cook for another minute. Add red wine and cook until almost comely evaporated. Add tomato paste and dried herbs and cook for another minute. Pour in tomato puree. Reduce heat to low and simmer until the sauce has reduced by half.