New Recipe - Dan's Savoriest Pizza Ever

If you're like me, you're probably not too thrilled with the current chill in the January air.  Throughout the day, I try to think happy thoughts "only 3 more months till spring," but it doesn't always get me out of my winter funk.  What does make me happy is cooking--and eating--warm, savory foods. 

The below recipe for Dan's Savoriest Pizza Ever is an example of a food that's easily devoured in winter.  He made it last week for dinner and it filled our bellies pleasantly, enjoying it even more with a glass of wine (white or red, it doesn't matter).

Dan did a great job on the pizza, as you can see above, but our only complaint was about the dough.  We bought it from Trader Joe's and were so disappointed.  It didn't get crispy or brown and next time around, I'd make my own dough or get it from my favorite bakery, Rose and Joe's.  The tomato sauce I used, while unusual, was really delicious.  Sent to me to try, it was Paul Sorvino's Neopolitan Marinara Sauce, which also comes in a vodka sauce version.  Pretty cool stuff - in addition to being an actor, who knew that he had a food line?

Back to the recipe...here's how you make it.  Enjoy it on a chilly night like tonight.

Dan's Savoriest Pizza Ever (serves 2)

Ingredients:
1 lb of pizza dough - I recommend buying it from Rose and Joe's
1/2 cup (or just eyeball it) of marinara sauce, spread thin.  We used Paul Sorvino's Neopolitan
4 slices of fresh mozzarella cheese, torn into smaller pieces (see above picture)
10-12 slices of potato, sliced paper thin (almost translucent)
8-10 small slices of dried Italian or French sausage
2 cloves of garlic, pressed
Handful of flour or corn meal
1/4 cup of red onion, sliced thin
Salt and pepper to taste

Directions:
Preheat oven to 375 degrees (with pizza stone if you have one).

Roll out and stretch pizza dough into a round pie (about 14" if you can) - leave edges thicker.  Flour or place corn meal on a wooden paddle and then place prepared pizza dough on it. 

Spread sauce thinly on dough and integrate the pressed garlic, distributing it throughout the pizza.  Add the remainder of the ingredients and season with salt and pepper if necessary (you might not need the salt, it depends how salty your sauce and other ingredients are).

Bake for about 25-30 minutes or until pizza dough gets puffed up and golden brown on the edges.  Enjoy with a nice big glass of vino.