In the N64 Super Mario game, if you leave Mario unattended for long enough, he falls asleep and starts mumbling about spaghetti and ravioli. That is actually what I look and sound like when I sleep. I love Italian food. I love that it’s so versatile. I love that it’s easy and inexpensive. I love that pasta comes in all different shapes and sizes and colors. Love. And, as a college student, I am naturally drawn to one area on the Italian food spectrum: pizza.
Pizza gets a bad rap sometimes. Pizza is the rebellious teenager of the Italian food family. It is often relegated to the kid’s menu of Italian restaurants. As a pizza enthusiast, I simply don’t understand.
The other night I had vegetables, leftover spaghetti sauce, and cheese on hand. So, as you can probably guess, I decided to try my hand at homemade pizza. The only recipe I can give you is at Smitten Kitchen for the pizza dough — they have an incredibly helpful homemade pizza page. The spaghetti sauce made a great pizza sauce, but try to strain a lot of the liquid out before you use it or else it will make the dough soggy.
I ended up making two pizzas, each split into two halves: margherita (tomato, basil, mozzarella), veggie (spinach, tomatoes, brussel sprouts, bell peppers, onion), pepperoni/onion/mushroom, and zucchini/yellow squash/bell pepper/onion. Verdict: they were all incredible. Preston’s favorite was pepperoni and mine and Jeff’s was the zucchini/squash/pepper/onion one. The brussel sprouts were certainly interesting, but not something I’d try again on pizza. And oh my god the crust was so good I don’t think I’ll ever buy a pre-made pizza crust again.
Delicious, Italian, carby, healthy, full of vegetables. The Atkins diet can shove it.