is the name of a book by Patrica Cornwell and there was a copy in the coffee shop last week, so I took it home for a weekend read.
I’ve read it before, but a good mystery can be read more then once. Patrica Cornwell also has Dr. Kay Scarpetta (the focus character) be a good enough that she is mentioned on the cover of a cookbook….
I’ve mentioned this cookbook before – in
A little quote from Postmortem:
When all else fails, I cook.
Some people go out after a god-awful day and slam a tennis ball around or jog their joints to pieces on a fitness course. I had a friend in Coral Gables who would escape to the beach with her folding chair and burn off her stress with sun and a slightly pornographic romance she wouldn’t have been caught dead reading in her professional world—she was a district court judge. Many of the cops I know wash away their miseries with beer at the FOP lounge.
I’ve never been particularly athletic, and there wasn’t a decent beach within reasonable driving distance. Getting drunk never solved anything. Cooking was an indulgence I didn’t have time for most days, and though Italian cuisine isn’t my only love, it has always been what I do best.
– Cornwell, Patricia. Postmortem. Impress. 1990. p. 128
This is the other reason I keep going back to Kat Scarpetta. I, too, don’t play tennis or swim or get drunk and I don’t have time for cooking – really cooking , not just throwing something together – most days. But if I can knead dough or roll out a pastry or chop some onions and add tomatoes……order returns to the world.
Anyhow, Kay goes on to make a pizza with more topping then I would put on a pie, but that’s just me.I’ve got a few mushrooms, and of course, onions and garlic, and there’s a sausage or two lurking in the freezer….I may have to go to the corner store for mozzarella, in which case it will probably be the pre-shredded stuff…..easy-easy
3 1/2 to 3 3/4 cup bread flour (Of course, I do not make a trip to the store just for this. I’ve used white, wheat and a combination of all three. Bread flour with the higher gluten takes more abuse and makes a very nice crust)
1 packet yeast (I buy in bulk and I have a special yeast measuring spoon, so I have to look up how much that is every-time I write a recipe out. It’s 2 1/4 teaspoons)
1/2 teaspoon salt
1 1/2 cup very warm water
1 tablespoon honey (this actually helps with the browning and moisture content of the finished crust – if you don’t have honey, just leave it out. Sugar will make it a weensy bit sweeter but won’t work like honey.But the little dab of honey is really a secret ingredient and makes this dough different then other doughs)
2 tablespoon olive oil (+ more for the pan)
1) In a medium bowl, combine 3 cups of flour, yeast and salt. Stir in warm water, honey and oil, stirring until mixture begins to leave the sides of the bowl.
2) Turn the dough onto a lightly floured surface and gather into a ball. Knead for about 10 minutes or until it is soft, smooth and elastic, adding enough of the remaining flour to keep the dough from sticking.
3) Place the dough in a large greased bowl and turn to coat. Cover with plastic wrap or a damp kitchen towel Let the dough rise for 30 to 40 minutes, or until doubled.
5) Punch down dough. On a lightly floured surface knead to release the air bubbles. Cut the dough in half and shape each into a ball. Cover and let rest while preparing your toppings.
3/4 pound whole milk fresh mozzarella or 3 cups pre-shredded (if you’re not gonna get the fresh stuff – which is just about everywhere these days, unlike in 1990…just get the pre-shredded stuff. If you have fresh, cut it up and place on paper towels to drain. If you use your salad spinner as a colander, you can even give it a spin or two to shake off the excess moisture)
Any or all of the following:
2 Tbls olive oil
4 cloves (or more) of garlic, sliced or diced
2 sausages, whichever you like
2 bell peppers, any color or combination of colors, cut into strips
2 slice onions ( I’ve used red, yellow, white, Vidalia – no bad choices here) slice thin (or chopped if you’d prefer)
1 large Portabello mushroom or other ‘shrooms to equal 1 1/2 cups cut up
a little more olive oil
salt and black pepper
2 cups red gravy
1/2 cup grated (freshly – use the fine side of the grater!) Parmigiano-Reggiano
- Is the mozzarella draining? Start draining.
- Put the olive oil in a pan (big enough to hold your topping) Put in the slice sausage, then onion, then peppers, then mushrooms, then garlic…stir it all around. You want to shake all the raw out, and start the carmelization.
- Drain on a paper towel
- Preheat oven to 450°.
- You can make 2 -12 inch pizzas, or one big pan pizza (10 x 15) or make one pizza and freeze the other half of the dough for later.
- Oil you pan, roll, stretch or pat your dough into place
- spread dough with sauce (1 cup for each 12 inch pizza – adjust accordingly)
- Add toppings
- Put mozzarella on top and sprinkle lightly with Parmigiano-Reggiano
- Bake for 10-14 minutes or until crust is golden and cheese is beginning to brown.
- Cut into pieces and mangia tutti!