Sometimes you just need a bit of pie. Savory pie. Pizza pie. And the best, easiest, quickest and most tasty way to get said pie — in my humble opinion — is to make it yourself. Because a last minute hot-n-ready just doesn’t live up to what I know I can make in 30 minutes — when I clean out the cheese drawer.
Speaking of cheese drawers. Ours gets cray.
Bit of blue cheese, a hunk of Gouda, some weird, delightfully stinky nub I got out of the ‘try this tid-bit basket’ at the store; you never know what you’re going to find. But find you will, and then realize that OH CRAP, this does have an expiration date and when-the-heck-am-I-going-to-use-this-aside-from-a-fancy-cheese-party realization.
That’s when pizza happens. And soup, when it’s not the cheese drawer, but rather the veggie drawer that’s gone off the rails.
So this pizza, this delightful, cheesy mess of a monstrosity, combines all my favorite things, with some meats as well. Added benefit? My cheese drawer is also clear and ready to be filled once more. Confession – in order to make it under the 30 minute mark, I did pick up some pre-made dough from Trader Joes. It’s better than what I can make at home in the same amount of time and really — who wants to wait 3 hours for the dough to proof, rise, set, rest etc when I can buy some for literally $1.00 at the store. And it had herbs…mmmm.
For the pizza:
1 batch dough
1 1/2 cups marinara
1 1/2 cups shredded mozzarella
1/4 cup blue cheese
1 small apple cut into thin slices
1/2 – 3/4 cup ricotta – for dollops
1/4 cup Parmesan cheese
Handful of sliced salami – Trick o’ the trade: slice the salami up, sandwich between paper towels and microwave for 30 sec – 1 min. This partially crisps it up and releases some of the oils so that the pizza pie isn’t an oil slick when you’re ready to chow down.
Handful of arugula
Drizzle of olive oil
1/4 cup semolina or cornmeal
Sprinkle of regular old all purpose flour
Turn on broiler and place a rimmed sheet pan underneath to heat. It was a sad day when my pizza stone cracked, but this seems to be an OK substitution for the time being. Ready ingredients. Remove pizza dough from package, sprinkle with all purpose flour and begin to stretch.
Remove sheet pan from oven and sprinkle with semolina — it will smoke. Don’t freak out. Plop dough on top and stretch to fit. Mine covered almost the whole pan. Schmear on the marinara, add apple splices, sprinkle mozzarella, add dollops of ricotta, dash of blue, and finish with parm. Pop on the salami and drizzle edge with olive oil.
Place pizza in 450 degree oven until golden brown and broil the top until crisp. Remove from oven, crack some pepper and top with arugula. Drizzle with more olive oil if you’re really into it, or not. Then eat.