Can we talk pizza for a second? I love pizza- truly, I could eat pizza for every meal of every day, and remain a happy woman for all the days of my life. Even the most mediocre slice of pizza leaves me feeling satisfied. To me, it is the perfect food. Hands down. The cheese, the sauce, the crust, the toppings… it’s endless possibilities, and for that reason, it is almost always on my weekly meal plan. My pantry and fridge? always prepared to make a pizza.
With all of that said, I’ve made MANY a pizza. However, last night’s pizza was dubbed “The Best Damn Pizza You’ve Ever Made” by Mr. Twice Around, so I knew I had to share it with you ASAP.
For the crust, I used a pre-made WeWalka family style dough, found in the refrigerator section at our local grocery story. If you want to make your own, by all means, go for it- but they make a pretty killer crust, and well, why mess with a good shortcut?
For the sauce:
1 -22oz can of crushed tomato
2 TBSP sugar
2 TBSP minced garlic
2 TBSP dried basil (a handful of fresh is great, too- if you have that on hand. I didn’t.)
Put all ingredients into a blender, and blend for 30-45 seconds. You’ll have a decent amount left over, so either make 2 pizzas or save it in an airtight container for a week in the fridge.
Caramelized onions are a low and slow process- anticipate 20 minutes for these.
Thinly slice up 2 vidalia onions. Add to a skillet that has a good swirl of oil in the pan. Cook over medium heat until translucent. Once translucent, add 2 tbsp of butter, a splash (approx. 1/4 cup) of beef stock, a hearty sprinkle of salt, 2 tbsp sherry, and 1 tbsp sugar. Continue to cook on medium heat, stirring occasionally until golden brown. Set aside to cool for a hot minute.
1 cup shredded mozzarella
2 cup fresh grated smoked mozzarella (found in the specialty cheese case near the deli)
1 box/package pre-cooked “redi” bacon, chopped
I feel pretty confident that ya’ll can assemble a pizza, and cook it according to the directions on your crust- ours was 425 degrees for 18 minutes. Then, promptly devour.