sometimes, when you have a whole saturday afternoon deliciously stretching ahead of you, nothing appeals more than a project where you can get your hands dirty and then sink your teeth into, literally. a project like making fresh pizza dough, promising smells of yeast and flour filling your kitchen, satisfaction of kneading, dough patiently rising in a warm corner. and then there are other times, like friday night at the end of an endless work week, and you’re craving a delicious savoury pizza and a chilled glass of wine and going to bed early in anticipation of saturday, the only day of the week that’s truly your own.
i recently made a discovery for that second case, those friday nights. at gelson’s gourmet grocery store here in santa barbara, the wolfgang puck outlet will sell you its perfectly pillowy pizza dough, fresh and elastic. all you have to do is go home, roll it out, spread over some crushed italian tomatoes, top with shredded fontina (my favourite italian cheese for melting) and bake on a pizza stone in the hottest oven (500C+) possible. when it comes out, scatter over arugula, then drape with proscuitto, both of which will tenderly and pleasantly wilt from the heat of the pizza. or if you prefer, add some spicy italian salami before baking instead of the proscuitto. enjoy with a fresh green salad with a strong red wine vinaigrette, and that chilled glass of wine i mentioned (very important step - don’t skip).