Tonight, I just felt in the mood for Pizza. It’s raining out, my wife has the Trucklet, and I just felt like pizza.
I call tonight’s creation Pantry Pizza, well, because, I got it out of the pantry. Kinda an odd place to keep a pizza I know, but, it is what it is.
Lot’s of good stuff in this pizza! Whole wheat flour, olives, mushrooms, and… could it be… Secret Ingredient #3? Yes! Corned Beef! I coulda made BBQ Chicken Pantry Pizza, or Pepporoni Pantry Pizza, or Beef Summer Sausage Pantry Pizza or Genoa Salami Pantry Pizza or even Dried Beef Pantry Pizza (not doing Tuna Fish Pantry Pizza, sorry), but tonight I went with the Corned Beef. A most excellent choice!
I even had bell peppers on this pizza! I put some dehydrated bell peppers in a bowl of warm water to re-hydrate. I was quite impressed with them after I fried them up a little bit.
I sauteed most of the onions, putting some raw ones right in the sauce for a bit of variety. I love garlic, so it got browned a bit in my cast iron pan. (actually, it’s the lid to my dutch oven, but don’t tell it that, you would break it’s little cast iron heart!)
Lots of good stuff in the sauce. It turned out very good, if a bit acidic. I added more sugar then this to it, but it ended up a tad sweet but acidic. Any suggestions on de-acidifying tomatoes from a can?
Hmm… Corned Beef! Mushrooms and bell peppers too!!!
The pizza crust looks yummy, doesn’t it? The extra got tossed in the freezer for another day. The dough is half “white wheat” flour and half unbleached all purpose flour. I think I am a big fan of this white-wheat flour.
The toppings look all nice and tastey, don’t they?
Don’t let my wife tell you I make a mess in the kitchen, it is simply true! My cheese exploded all over the counter and floor. I think this was my penance for using something from the fridge and not the pantry. There aren’t many pantry-stable cheeses I would want to eat. I do wish I had a good root cellar, or cheese aging cave, but that’s for a different reality – one where I am not making pantry pizza, so it’s kinda defeating the purpose anyhow.
That crust looks pretty good after being blind baked, doesn’t it? I don’t have a batch of blind baking beans (they ended up in a neck hot-pad), so it’s kinda bubbly in the middle. I have a pizza stone I just leave in the oven all the time, so this got baked off on the stone.
That’s some darn good looking sauce! The chunks make it a bit difficult to swirl around evenly, but the taste more then makes up for it!
Full toppings, ready for some cheese!
And the final product! 1 perfect pantry pizza! 2 out of 2 people said it’s the best pizza they had all day. One person even said it’s good pizza even though they don’t like pizza.
Anybody want the leftovers? It’s more then I can eat!
Regarding neutralizing the acidic tomatoes:
Try adding grated carrot to combat acidity. The carrot disintegrates in the sauce and adds sweetness but no hint of carrot flavor.
Also, in tomato sauce, a quarter teaspoon of baking soda per gallon will also help alleviate acidity.
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