Mama Allison’s Pizzeria
Ever since I was a little kid, I loved pizza. I loved all kinds of pizza, from Hawaiian to Meat Lover’s to vegetarian. There really wasn’t a pizza I would turn down. My childhood friends will tell you that I had a very peculiar way of eating my pizza, however. First I would take off all the veggies and eat them, bit by bit. Then I would take off the pepperonis individually and eat them. Then I would scrape off the cheese with my teeth and eat that (yeah, I know, it sounds gross but when you’re seven-years-old, it tastes good). And THEN I would eat the crust. By itself. Because I’m weird.
One of my favorite pizzas was the kind that my dad would make. Good old-fashioned homemade pizza. Well, as homemade as you could get when all the ingredients come with food labels. Homemade pizza isn’t exactly the most economical of homemade food, however, but it certainly is tasty. Of course, when you factor in the sheer amount of grease used on most New York City pizza pies, you’re probably doing yourself a favor by spending twice as much to do it at home. Plus, think of all the leftover ingredients you’ll have to make things like omelettes.
The first thing I ever cooked for Erik was actually a homemade pizza. I was craving some carbs and instead of going out and buying a pie, I decided to make it myself. But I have my own special way of making pizza, so if I owned a pizzeria, this is what I would do.
First off, you start with a Boboli crust. You can find it in the bread section of most grocery stores. We used whole wheat, because it’s better for you. I also pick up a pack of pepperoni, a bag of pre-shredded mozzarella cheese (saves time), Ragu pizza tomato sauce (NOT SPAGHETTI SAUCE – pizza sauce is different) and your choice of veggies. In this case we used mushrooms, onions and olives. You can add whatever you want, like green peppers, but this is what we used.
Chop up your veggies. Make a nice pile of it. Then take your pizza sauce and spread it around the pizza crust. My dad had a brush that he used with sauces (also used it with barbecue sauce on chicken), but I find using a spoon works just as well. Make sure you don’t use too much sauce, though, or it’ll end up dripping all over you when you sit down to eat.
Next, I take the pack of pepperoni and I lay out slices starting on the outside and working my way in. I try to cover up as much as I can. Then I take the mozarella cheese and I sprinkle a significant amount over the pepperoni. After, I take more pepperoni and more cheese and make a second layer, only this time I start a little further in from the edge and I use a bit less cheese.
Next comes the veggies. These can really go on in any particular order I suppose, but I started with the onions to give it a nice base, then mushrooms, followed by the olives.
Then we add more cheese! I like cheese, can you tell? You don’t need to use too much at the end. This is more for a decorative touch. You could even skip it.
Boboli pizzas are great in that they are fast. I popped the pizza directly onto the rack – it has a better crisping effect – and waited approximately ten minutes.
And voila! We sliced the pizza up into 8 slices, which given the size of the pizza we used (a medium) came out to 16.5 grams of carbs. Add a few more for the tomato sauce and you should be good to go. Of course, this doesn’t account of the calories one consumes when eating a pizza, but that is neither here nor there.
Then comes the eating part, a method entirely up to you. You could do as I do, and eat it with your hands (don’t worry, I don’t take the toppings off layer-by-layer anymore) or you can do as Erik does and use a fork.
If you had a blank Boboli pizza, what would you put on it? And who should win the battle of the pizza eating: the fork-eaters or the hand-eaters?