I love pizza.
I love all kinds of pizza: thin crust, thick crust, deep dish, simple and supreme.
When I get a pizza here it’s meant to serve one. The crust is thin and the toppings spare…. It’s delicious and just a little too much for me (perfect for mon mari).
When I have pizza in the U.S. it’s meant to serve more than one. It’s usually loaded and it’s always too much… regardless of the size of the pizza and the number of diners.
When I make pizzas, with the usual home-made bread crust, it’s too much for the two of us.
Now, one could say that having too much pizza is not a problem – just enjoy the leftovers.
Except I have an extremely difficult time resisting the last of the pizza.
One must know oneself.
I solved the ‘problem’ by switching to puff pastry…. It’s lighter and the perfect size for two.
I prefer my pizza with fresh tomatoes rather than sauce so I usually make them in late summer.
Perfect Fall Pizza
- 1 sheet puff pastry
- 3 – 4 Roma tomatoes, sliced very thinly
- 2 onions, sliced
- 1 tbs olive oil
- 3 slices dry-cured ham, such as Prosciutto
- handful fresh oregano leaves
- 1 cup (4oz, 120gr) cheese, such as Fontina, Mozzarella, or a mix
- Lay the puff pastry on a baking sheet – mine is specially for pizza, with holes in the try of browning the crust.
- Lay the sliced tomatoes on the pastry, touching but not overlapping.
- Fry the onions in olive oul until browned and starting to crisp.
- When done, spread on tomatoes.
- Tear ham and lay on the onions.
- Sprinkle with fresh oregano leaves.
- Top with cheese and bake, 400F (200C) for 15 – 20 mnutes
One could bake it in a hotter oven for less time – but then there wouldn’t be enough time to relax with a glass of wine, would there?
Remove, slice, serve and feel free to eat half without the least bit of guilt!