We eat with the seasons.
That applies to pizza, as well.
I love pizzeria pizza, with tomato sauce and sausage and pepperoni and peppers and mushrooms and anything else edible.
But when I make it at home, this is my preferred way: thinly sliced, ripe Roma tomatoes from my garden….. Which means I only make pizza in the fall when I have an abundance of tomatoes.
We eat a lot of pizza in the fall.
The puff pastry makes a light and flaky crust and the pizza is ready in no time!
Perfect Fall Pizza for 2
Total time: 30 minutes
- 1 sheet puff pastry
- 4 – 6 Roma tomatoes, very thinly sliced
- 2 onions, thinly sliced
- 1 tbs olive oil
- 3 slices dry-cured ham, torn into smaller pieces, Prosciutto
- handful fresh oregano leaves
- 1 cup (4oz, 120gr) cheese, Fontina, Mozzarella, or a mix
- Fry the onions in oil until browned and starting to crisp
- Lay the pastry crust out on a baking sheet.
- Arrange the tomato slices on the pastry, touching but not over-lapping
- Spread the browned onions on the tomatoes.
- Lay the ham on top.
- Sprinkle with oregano, then cheese.
- Bake in a preheated oven, 400F (200C) for 12 – 18 minutes, or until crust and top are golden brown.
I thought life would be starting to feel normal again
So I decided if life isn’t quite normal, at least it should be easy, both in the kitchen and on the blog.
I used to make my pizza crusts the proper way, starting with flour and water and yeast, kneading, letting it rise, etc….
We loved it.
It made a pizza that was a little too much for two to eat, but it was so good we ate it all anyway… Then felt stuffed for hours.
I don’t remember when I decided to switch my crust to puff pastry, but now we love this more.
It’s light, flaky, we eat the whole thing and think maybe we could have had one more slice each.
That’s how one should feel after eating….. It takes awhile for the ‘fullness’ to set in.
Tomorrow we’re supposed to have sunshine after 3 days of gray, cold rain. Maybe then life will start to right itself.