|Frozen Pizza, Enhanced
Spent a long weekend on the road to and from Harrisonville, North Carolina.
(Only a few miles from where a most wanted bomber nut, on the loose for
five years, was collared by a small town rookie cop.) Of course, the night
before departure was all about packing clothes for the trip and the wedding
to be attended. Time for preparing dinner? Zilch.
Order a pizza for $18 with tip, or pull one out of the freezer. Go
freezer! We favor cheese pizzas from DiGiorno or California
Kitchen. If dressed up with fresh slices of pepperoni (a must
always), garnished with suitable leftovers--this time cooked asparagus
and a handful of sliced shallots, and then topped with freshly grated Parmigiano-Reggiano,
you have, for about $6, a very very good pizza ready for the oven (photo).
Bake at 375F in a pre-heated oven for about 25 minutes, or until the edges
begin to brown.
Pepperoni is air-dried sausage and will last in the fridge for months.
So too will Parmigiano-Reggiano, especially if vacuum sealed. So
all the fixins can be right at home, waiting and ready. We order
one out now and then, but prefer the $6 option.
If you decide that this is the way to go, I recommend that you buy a
"pizza baking stone," for about $30. The hot stone does a better
job than a baking sheet in producing a crisp pizza crust. Of course, the
stone will pay for itself after only three homemade pizzas! Right?