Take some cherry tomatoes
Add some fresh mozzarella –ciliegini – little cherry size
With basil and a little olive oil …a lovely summer salad. Serve with Scali bread to mop up the juices..
If you can’t find Scali bread, here’s a link on how to make some : http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/
The next night…
Take what’s left of the tomato and cheese, which has been marinating in balsamic vinegar all night…..drool….And add to hot pasta
Practically instant, low cook supper.
Pizza and Beer are a pretty good combination.
Grolsch Beer – Dutch beer from a brewery founded in 1615 – a little bottle of history.
Pizza without sauce…sometimes known as white pizza or pizza bianc0
So beer IN the pizza….pure genius!
This is a dough that can be made in a hurry, mostly with pantry/fridge ingredients, so also easy to do on the spur of the moment.
BEER PIZZA PRONTO
3 cups AP flour, plus more for the board
1 tablespoon baking powder
½ teaspoon salt
1 12 oz beer, bottle or can, light or dark, whatever your purse and palate allow in the house
3 cups grated mozzarella cheese (not the fresh; the supermarket kind. Even the pre-grated packaged stuff would work here; depending on your topping, the pre-grated ‘cheddar’ stuff could also be good – let your taste buds decide)
Assorted toppings – you know what you like – or what you have…
1. Pre heat oven to 450°
2. Lightly grease 2 baking sheets with olive oil; put aside.
3. Spread flour on your work surface – give yourself enough swing room if you’re using a rolling pin.
4. Open the beer (If it’s been a rough day, open 2 – one for the pizza and one for the cook. Put the Cook beer out of swing range of the pizza dough prep – if you spill it, angels will weep. They just don’t like messy kitchens)
5. In a large bowl, combine flour, salt, baking powder. I use a whisk.
6. Pour in the beer, mix well. This will form a sticky lump.
7. Dump it out on the floured work surface. Roll it in the flour until it’s not so sticky and knead it a time or two to form a ball. A Bench knife is your friend. Divide to make 2 balls.
8. Place one ball on each greased baking sheet and pat, pull and otherwise coax with your impeccably clean hands the dough into a 11-12” circle (oil your hands if the dough gets sticky ) OR
9. Roll each ball to an 11-12” circle and place on the greased baking sheet.
10. Sprinkle 1 ½ cups of the grated cheese on top of each, and top with topping – remember, this is quick and easy, so don’t over load. Make a salad or an antipasto to serve WITH the pizza with all the cool stuff you’ve found kicking around your fridge and pantry instead of piling it all on this pizza. This is a quick dough, not a sturdy one. Cheese, one topping. IF you need some tomato sauce, very little, merest, tiniest smidge – or use the sauce to dip……you are eating outside the box, after all!
11. Bake 12-15 minutes until golden brown top and bottom.
Adapted from Jeanne Lemlin. Simple Vegetarian Pleasures. Quill. 1998. p. 137.