Yesterday, in tribute to the donut for #NationalDonutDay, I created and posted a recipe for Zeppole-Inspired Dough-Pops. The recipe makes quite a bit of dough, and although I made a fair amount of Dough-Pops and Dough-Balls, I had a little dough left over. I placed it into a Zip-loc bag and put it into the refrigerator, thinking I’d make more Dough-Pops or -Balls if the mood would strike me today. Well, I was busy making Fennel-Orange Macarons and had a mile-long ‘to do list,’ which kept me very busy on this Saturday. So busy, in fact, I didn’t eat dinner.
So here it is, 11 p.m., and I am starving. I grabbed that dough, pressed into onto an extra-virgin olive oil greased 13″x18″ baking sheet, and baked it at 415 F for about 15 minutes. I took it out of the oven, flipped it over, and decided to make a pizza. I grabbed a can of tomato sauce (just added a sprinkle of oregano, salt, and black pepper) and scooped some onto the pizza shell. I scattered fresh oregano and basil, a sprinkling of grated parmesan, a generous layering of pepperoni, and a heaping couple of handfuls of shredded mozzarella…back in the oven at 375 F for 10 minutes, then broil on high for an additional 3-5 minutes (until toasty and browned) and voila!
I’m thoroughly enjoying and savoring this last-minute, late-night pizza while I watch #AmericanDad reruns. The crust is different than my typical pizza-crust – a savory, almost potato-bread-like-crust and a perfect vehicle for my above mentioned toppings. Be bold in the kitchen, take chances…because you never quite know what you’ll discover. Here’s to Saturday night relaxation.