Pizza Cooking

Earlier this week I made some fabulous pizza sauce. I roasted a huge tray of tomatoes along with a big red onion and about 8 cloves of garlic. I ground the whole thing up in the food processor and then ran it through the ricer. That ricer is handy — I need to find a better place to put it so I can grab it more often. When I was ready to make my pizza I put the sauce in a pan and added several teaspoons of Penzey’s pizza spice and let the thing cook down for over an hour. For the crust I used the Cook’s Illustrated recipe for deep dish — the one with a potato. And for my topping I roasted a bunch of squash and zucchini with Italian spices and then stirred in some marinated artichoke hearts – spread that on the pizza and sprinkled the whole thing with Parmesan cheese. Came out excellent.