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30 June 2016 @ 05:29 pm
Note to myself: the pizza this evening which Krissy really liked  
As usual, it's a Boboli pre-made crust, following normal baking directions (8-10 minutes, 450 degrees.)

Sauce: mix of the bottled Classico "Traditional Pizza Sauce" (14oz) with one small can of Cento tomato paste (6oz) for two Boboli crusts. Mix the two sauces in a bowl, then add 2-3 tablespoons of fresh crushed garlic, about 1.5 tsp of onion powder, 1 tsp of dried basil and 1/2 tsp of turmeric.

Spread olive oil on the two crusts, just slightly thicker than you think you need - maybe 1 or 1.5 tablespoons per crust. Spread on the sauce, thick. You want to basically use it up, and certainly to spread to near the edges of the crusts.

Chop half a yellow bell pepper, 5 slices of pre-fried bacon (mostly not crisp, still meaty) and a can of chunk pineapple (further diced, so each chunk turns into four chunks.) Mix all these together in a bowl.

Roughly chop about half a can of black olives for one pizza or a whole can for two (optional, we just did one pizza with them.) Keep them separate from the other mix.

Sprinkle the bacon/pepper/pineapple mixture evenly on both pizzas. Sprinkle the olives on the olive pizza(s).

Grate a pretty big chunk of mozzarella (to taste? we have a size we normally buy, about large fist-size) and sprinkle it on the two crusts. This is fairly cheesy, but not a serious "extra cheese" level of cheese on both crusts... yet.

Take about 6 oz of asiago and grate it evenly over top of both pizzas. This goes over the mozzarella, and out slightly farther toward the edges. The outside is also where the toppings tend to thin a bit, so the mostly sharp-cheese pizza has less competition from bacon and pineapple.

Bake at 450 degrees for 8-10 minutes. You'll know it's done when the cheese is clearly melted and has a bit of nice toasty brown on top of just the highest points of the slices.

[Edited to add: I usually bake it on a pizza stone, but today I didn't bother. No clue how that affected it, if at all. But man, it came out good today.]
 
 
 
Shalyndra: pic#14298767shalyndra on July 1st, 2016 05:48 am (UTC)
I am baffled and curious about the addition of the turmeric.
Noahangelbob on July 1st, 2016 07:26 am (UTC)
Anti-inflammatory.
Shalyndrashalyndra on July 1st, 2016 08:48 am (UTC)
I get that about the anti-inflammatory, but turmeric is so, so, so bitter to me, and it hurts my stomach in excess, that I cut it by about a fourth in most of the recipes I find it in. Half a teaspoon sounds like a lot to me for one pizza.

What does it add flavor-wise to the pizza? Or does it taste neutral to you with the other ingredients?
Noahangelbob on July 1st, 2016 12:32 pm (UTC)
Given how thick and sweet the pizza sauce is (the bottled sauce is much thicker than marinara, the tomato paste even more so), I don't find the turmeric to be detectable.

But the sauce came out really good this time, we changed the recipe a bit (including adding the turmeric), so I wrote it down.

Also, that's for two pizzas.