Personal Pizzas

In the late 80’s when Verne and I occasionally had up to six kids for dinner (his, mine and ours, or some combination) we came up with some kid-friendly meals that pleased all of them. Tacos were always a favorite, which led to my own creation, taco potatoes (imagine a baked potato topped with all of the fixin’s for a taco, but without the shell. Then one day we read about personal pizzas in Bon Appetit and began making them for the kids. Actually, the kids made them. Verne would make the crust (he still does), I’d prepare all of the toppings (I still do), and we’d then gather around a large island in the kitchen and each make our own pizza to our liking.

Over the years our crust recipe has evolved and toppings gradually have become more sophisticated. Some of our pizzas might even be considered gourmet. Our latest crust recipe is a no-knead dough that’s assembled and then sits on the kitchen counter undisturbed for 18-24 hours. It’s the best! Also, we now make the pizzas on a stone in the outdoor grill (which will easily reach 500 degrees), rather than the oven, which leaves you with underdone crust and a hot kitchen.

While we’ve tweaked recipes and techniques, the experience is just as fun today as it was back in 1988 when we started making pizza with the family. Talking, laughing, forming the crust (tossing it in the air or free-forming it on the mat), piling it high with toppings or not. They bake for just 8-10 minutes....enough time to share one and be ready for the next off the grill. And, that’s just what we did tonight. Three tasty pizzas: Verne’s favorite Margherita; my favorite, garlic-olive oil, prosciutto, parsley, and fontina cheese; and, Vera’s favorite, mozzarella cheese, fresh basil, and mushrooms. It’s a fun, easy meal as all of the work can be done ahead and all of the “eaters” share in the assembly. The only special tool involved is a pizza stone for the grill!

P.S. Just when you think you know your way around the kitchen, you learn something new…Vera prepared her mushrooms by peeling them, an old trick she learned when she worked in the deli department at Safeway. I had no idea you could peel a mushroom. Brush them off, yes. (Although, I’ve never been thoroughly satisfied with the results.) Wash them, yes (according to Alton Brown). But, peel? The results are pure, clean goodness. Google it…I’m sure there’s a You Tube on it!