If it's Super Bowl Sunday, then there's a great chance that you'll be eating pizza. I think that the delivery rate at places like Domino's is doubled on the day of the game.* But you don't have to order out, make your own. And as a bonus, the pizza is made with...beer! So you're getting two football-ish, manly favorites in one.
This recipe comes from Martha Stewart. Not sure if she'll be drinking beer and eating pizza this Sunday or making hors D'oeuvres and having tea, but it sounds pretty tasty.
* I completely made this figure up.
Beer Drinkers' Pizza
4 cloves garlic, unpeeled
One (28-ounce) can plum tomatoes, drained, and crushed by hand
1/4 cup plus 1 tablespoon olive oil
1/2 teaspoon dried oregano
6 fresh basil leaves, coarsely chopped
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
1 pound part-skim mozzarella cheese, shredded
Beer Drinkers' Pizza Dough (recipe here)
Preheat oven to 400 degrees. Wrap garlic in a piece of parchment-lined foil. Roast until soft, 20 to 30 minutes. Let cool, and squeeze cloves to remove pulp.
In a medium bowl, stir to combine roasted garlic, tomatoes, 1 tablespoon olive oil, oregano, and basil. Season with salt and pepper; set aside.
On a pizza peel dusted with flour, place one-quarter of the dough. Using your fingers, begin to flatten and push dough evenly out from center until it measures about 12 inches in diameter. Crimp edges to form a rim. Sprinkle one-quarter of the mozzarella onto dough. Spoon 1/2 cup of the tomato mixture over mozzarella.
Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over high heat. When very hot but not smoking, reduce heat to low. Lift pizza peel and, using a slight jerking motion, slide pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and slide the pizza off the peel, centering it in the skillet. Cover skillet, and cook until pizza is golden on the bottom, about 10 minutes. Repeat with remaining ingredients.
Cheese Course: Brebis Pardou
A transcendent summer tomato salad
Sliced bread turns 80 today
