Pizza! (or beyond pepperoni)

Recipes: Simple tomato sauce, Pizza Margherita, Roasted eggplant and ricotta pizza, Long-cooked onion with mushrooms and anchovy pizza, Salad pizza, Vinaigrette

We're going simple this week, dear readers, but still simply delicious. What could be more right, more exactly-what-you-feel-like-eating-tonight, than pizza? It's kind of amazing how good pizza is at satisfying that craving when you're in the mood - maybe it's because there are so many topping options. The good news is that many of those toppings are also good for you! Yay!! No guilt.

It is possible, of course, to make your own pizza crust. I did it just the other day and it only took me only...well, four or five hours. Somehow, I don't think that's what you have in mind when you say to your true love, "How about pizza for dinner?" For one thing, this usually happens in the late afternoon, maybe even after work. You wouldn't have time. For another thing, even though it's not hard, making the dough from scratch is really an all day project. Another time, perhaps.

You can still have the advantage of freshly made pizza dough, though. Many stores, including Trader Joe's and Whole Foods, stock pizza dough that is ready to use. They often have several kinds, including whole wheat and gluten-free, if that's what you want. Most quantities can be divided in two for two 10-inch pizzas.
Note: You might struggle to roll or stretch the packaged dough into pizza shape - it is sometimes pretty springy and stubbornly wants to go back into a ball. If that happens, cover the dough and let it rest for 15 minutes. It should straighten right out once it's more relaxed.

Or you can get pizza crusts already baked, like Boboli crusts. These will not be your thin crispy crusts, but if you like a thicker crust, they're very easy to use.

Once you have the crust, the fun starts. Now you can be creative in your toppings. Here are some ideas:

Simple Tomato Sauce

Yet another way to use fresh tomatoes while they're in season. If you don't have fresh tomatoes, or if they're not actually in season by the time you get around to making this, just use a can of good quality chopped tomatoes instead.

• 4 or 5 medium ripe tomatoes, chopped, or a 14-ounce can of chopped tomatoes with juice
• 3 tablespoons extra virgin olive oil
• 1 large clove garlic, sliced thin
• 1 teaspoon dried oregano
• sea salt

Heat the olive oil in a medium skillet. Add the sliced garlic and turn the heat off, stirring a bit. Let the oil and garlic cool down for a few minutes. Then add the tomatoes, 1 teaspoon dried oregano, and a good pinch of sea salt, and turn the heat to medium low. Cover the skillet and cook for 20 minutes, stirring and checking the liquid every 5 minutes. After 20 minutes, take the cover off and cook until the tomatoes have made a sauce and the liquid is almost gone.

This sauce is great for a classic

Pizza Margherita

Place a pizza stone on the lowest rack and preheat the oven to 500 degrees (450 degrees if using Boboli crust). Stretch your dough into a 10-inch crust on a floured pizza peel or the back of a baking sheet. You'll want to be able to slide the pizza off the peel or sheet onto the hot stone - flouring or sprinkling with cornmeal makes this easier.

Brush the dough with olive oil. Leaving an inch around the edge uncovered, spread the tomato sauce evenly. Top with grated mozzarella cheese, or with clumps of cheese if you prefer, or a combination of grated mozzarella and asiago cheese. Tear 6 or 7 basil leaves over the cheese.

Slide the pizza off the peel or sheet onto the stone. If it's on a sheet and it won't slide, just put the sheet on top of the pizza stone in the oven. After a few minutes you will be able reach in and slide it off. Bake for 20 minutes (10 or 11 minutes for Boboli crust), or until cheese is melted and the outside crust is lightly browned.

Variations: Add meat before baking if you wish . . . thinly sliced prosciutto, julienned or chopped ham, sliced salami. Don't add too much, just enough for some taste. Or instead of meat, you could add sliced or chopped olives, any color or a combination. Or you could add chopped garlic. A good rule of thumb is no more than 5 ingredients, including tomato sauce.

Roasted Eggplant and Ricotta Pizza

To roast eggplant: Cut off the ends and slice 2 medium or 3 small eggplants into 1/2 inch slices. Drizzle olive oil on a parchment-lined baking sheet and lay the eggplant slices in the oil. Drizzle a little more oil over the tops of the slices. Season liberally with sea salt. Roast in a pre-heated 375 degree oven for 25 minutes, or until the eggplant is soft and the underside of the slices is slightly browned.

Turn the oven up to 500 degrees (450 for Boboli crust). Prepare your crust and brush it with olive oil. Leaving an inch around the outside, lay the roasted eggplant slices on the crust, or you could cut or tear them into strips first. Top with dollops of fresh ricotta cheese and a few chopped tomatoes, if you like. A few leaves of basil would also be a tasty addition.

Bake as indicated in the previous recipe for 20 minutes (10 or 11 minutes if using a Boboli crust).

Long-cooked Onion with Mushrooms and Anchovy Pizza

This is my personal favorite, and it might become yours too. The onions are the best.

To cook the onions: Peel and cut a whole large yellow onion in half. Slice each half into thin slices. Heat a tablespoon of oil and a tablespoon of butter in a medium skillet. Put the onions in with a good pinch of sea salt. Stir to distribute the seasoning, turn the heat to low, and cover the skillet. Cook the onions, looking and stirring occasionally, until they are soft and turning brown. Be careful not to burn them, but they can get dark brown in spots with no harm done. In fact, that's the tastiest part.

To cook the mushrooms: Cut 6 or 8 medium white or crimini mushrooms into small bite-sized chunks. Heat 2 tablespoons olive oil in a medium skillet. Add the mushrooms and a good pinch of sea salt. Cook, stirring, for just a few minutes. These mushrooms can be cooked less than you would normally, because you want them to remain juicy after they're baked.

To make the pizza: Heat the oven to 500 degrees and prepare the crust as we've discussed in the previous recipes. Brush the crust lightly with olive oil. Distribute the onions and the mushrooms evenly over the crust, leaving the outside inch free. Lay several anchovy filets (the kind that are preserved in oil in small cans or jars) over the onions and mushrooms - if you love anchovies, use a whole can or jar. Do not use anchovy paste.

Bake as indicated in the previous recipes for 20 minutes.

Salad Pizza

This totally feels like cheating, but it's so delicious and last-minute wonderful that I had to tell you about it.

1. Get a frozen pizza you like. I like DiGiorno's Rising Crust Pepperoni.

2. While it's baking (according to directions on the package, about 22 minutes at 400 degrees), wash greens, slice a few sweet onions, and make a quick vinaigrette dressing.

3. Vinaigrette dressing: In a small jar with a cover, combine 1/2 teaspoon dry mustard, 1/2 teaspoon sea salt, 1/2 teaspoon sugar, 1 tablespoon plain rice vinegar, and 1 tablespoon fresh lemon juice. Put the cover on and shake. Add 5 tablespoons extra virgin olive oil. Cover and shake again.

4. Combine the lettuce and onions and dress them lightly with the vinaigrette. When the pizza comes out of the oven, slice it and top the whole thing with the salad. Buon appetito!