One of the things we like to cook at home is pizza. We found a recipe for yeast dough in Marcella Hazan's book, and by now I have it committed to memory.
Whenever we make pizza, we usually rummage through the fridge to see what's leftover. Ends of cheese? Remains of onions, peppers? Some tired but still OK mushrooms? A few tail-ends of salami or prociutto?
I make the dough in the Cuisinart - it takes about 30 seconds - and then let it rise for a couple hours in a Tupperware bowl.
The recipe made enough dough for two good-sized pizzas and one small pie for The Man I Love, who likes anchovies. We let him have his own pie for anchovies, because Our Son and I can't bear them.
We use a pizza stone, and we bought a paddle at a local restaurant supply store years ago, to help us slide the pie into the oven to cook.
I made one pizza, using leftover cooked chicken, barbecue sauce, and some pickled red onion we'd made for a party this past weekend. It was my version of Wolfgang Puck's California barbecue chicken pizza.
The second pie was Our Son's for designing. He went with tomato sauce, fresh onions and green peppers with fresh mozzarella.
He's really interested in good food. I like to watch him as he cooks and prepares food with such an intense and creative sensibility.