Pizza Night

We often have pizza on Sunday night. Usually we go to Pit Stop Pizza in Churubusco and get a triple pepperoni with extra cheese. That’s an artery-clogging, heartburn-inducing, cheesy spicy tomato-y delight.

Tonight though Debbie had scored some amazing looking anchovies so we made pizza at home.

I took a look through the fridge and decided to make two small pizzas. One with anchovies, olives, mushrooms and parmesan. The other with shrimp, red onions, and feta.

I start out by spreading olive oil and roasted garlic on the crusts and baking them in the oven at 500 degrees until they start to crisp.

With a home oven you’ll end up with soggy crust if you pile all your toppings on uncooked crust and try to get it all cooked at once.

Then I added the mushrooms and onions and baked another few minutes.

I’m just adding ingredients based on how long they’ll take to cook. Next I added the anchovies, shrimp, and peels of parmesan and crumbles of feta.

Check out those anchovies on the left! Just a minute or two in the oven to get everything hot and the cheese melted.

They were just splendid. Crisp crusts, crisp-tender veggies, firm shrimp, rich fishy anchovies. The crust was so good that there were no scraps for poor hungry Owen.