Friday, June 12, 2009
I’m flying over Montana at the moment and thought this would be a great opportunity to write down some of the recipes I’ve been slacking on. This one is a replication of a favorite pizza from Fazzari’s in Clarkston, Washington.
Fazzari’s is a throwback to the old school pizza days with dark lighting, red lamps, and long tables for communal sitting. The last time we were there, a group sitting beside us gave us two half full pitchers of beer they couldn’t finish. I’m not one to turn down free beer! So of course we had to do our best to polish that off as well, and to do that I doused my pizza until it was drenching in Frank’s Cayenne Pepper Sauce.
I didn’t make it half a week before “the urge” drove me to recreate the Clarkston Special. I should have taken on a career as a pizza maker. Then I’d get to live a pizza filled life. I wonder if one can ever grow tired of pizza.
Psst. One more thing. I just got interrupted with breakfast. While flying! Did you know they had breakfast in first class? I need to be wealthy when I grow up so I can fly like this more often! Oh wait, I am grown up. Darn!
Zesty Old School Style Pizza Sauce
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon ground sweet paprika
1 teaspoon sugar
¼ teaspoon salt
Fresh cracked pepper to taste
2 Tablespoons olive oil
1 teaspoon white vinegar
Place all the ingredients in a medium sized bowl and stir together.
Makes 1½ cups of pizza sauce. Enough sauce to cover three medium, or two large pizzas.
Clarkston Special Pizza
1 (12 to 14 inch) stretched pizza dough on a pan (See notes below)
1Tablespoon extra virgin olive oil
Zesty old school style pizza sauce
2/3 cup shredded mozzarella
2/3 cup shredded provolone
3/4 cup pepperoni (See notes)
1 cup cooked Italian sausage
1 green bell pepper, sliced
1/4 cup Parmesan Reggiano
Salt and fresh cracked pepper
Franks Original Cayenne Pepper Sauce to taste (The best part!)
1. Make the Zesty Old School Pizza Sauce.
2. Heat up the grill to hot and close the lid.
3. Brush the pizza pan lightly with olive oil and sprinkle with cornmeal. Stretch and roll the dough and place on the pan. Brush with 1 Tablespoon olive oil. Spoon on as much pizza sauce on as desired.
4. Top pizza with the mozzarella, provolone, pepperoni, Italian sausage, green bell pepper slices, Parmesan Reggiano, and a dash of salt & pepper.
5. Set the pizza on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until cooked through. Turn to medium for a thicker crust pizza and cook longer. Remove onto a cookie sheet with tongs.
6. Let rest for about 5 minutes. Cut into wedges and serve.
1. To reduce the greasiness of the pepperoni, place them in a bowl and microwave in 30 second increments until partially cooked. Pat the grease with a paper towel before using.
2. See http://www.thecookingphotographer.com/2009/04/lets-talk-dough-pizza-dough.html for information on pizza dough and grilling techniques.
Recipe by Laura Flowers