I was feeling adventurous today. Roasted eggplant pizza sounded zesty, but the half an eggplant I roasted shrank a bit more than I would have liked, and it needed a little more toppings.
I caramelized a giant onion, because when it comes to Matthew and I, we seem to go by the belief that "When in doubt, caramelize onions." That zucchini we had in the fridge only had another few days on it, so when the onions were shrunken and condensed, I used the deliciously oniony pan to flash cook them.
I had made the pizza dough this morning to give it time to rise. This recipe is so strange but so perfect. It only needs an hour to rise before it's completely ready to roll. To someone who at one point in her academic career knew and practiced all Tweleve Steps of Bread Baking, this feels a bit weird. I like to try and justify it myself stupidly by punching it down and letting it rise once or twice more.
Wtih the addition of basic pizza dough ingredients, I like to add a hefty dose of garlic powder and parsley. You gotta layer those flavors! The sauce is also from scratch, but pulled from the freezer for ultimate ease of prep!
I've been so bored lately, that I took my time carefully rolling out the dough, arranging it on the pan, pintching the dough into a crust to make it evenly thick throughout, and spreading the sauce. I enjoyed the art of making the pizza and layering everything just so.The eggplant was carefully spread onto the sauce due to the lack of quantity, I wanted every slice to contain each topping. I was most meticulous with the onions. Matthew and I clearly enjoy caramelized onions a little more than the average person, so I was methodical. I should have used another onion, for full pizza coverage, but I think I was adequate enough.
We have no mozzarella, but provolone not only melts well, but adds a sharp layer of flavor. It can also be artistically arranged!
I think I say this to Matthew everytime I make pizza, but this looks like the best pizza I have made. The dough is baking and rising up and feels pillow, soft and tender. The cheese is melting over the vegetables and the yeasty smell venting from the oven is making my mouth water.
The bottom bake is looking nearly perfect, and the cheese is just starting to get a pale golden brown on the edges. The crust is puffy and starting to brown. After it rests for a few minutes, Matthew or myself will attempt not to butcher it when we slice it and hopefully this pizza will taste as good as it smells and looks!
The final verdict: The onions with the cheese is a blend of sharp sweetness. The crust is a cushion of raised yeasted tenderness, but the bottom could have been better with an extra five minutes in the oven. Next time I'll keep it at a higher temperature longer, or knock the temperature down less. But overall satisfactory and filling.