Start with some dough

November21
Seafood Pizza

Seafood Pizza

Another of our family traditions (we are a family who loves traditions) is Friday night pizza night.  We’re rarely order in-if we are heading up to the cottage we may stop and pick one up at Sobey’s on the way out of town or we also love the Oetker thin crust pizzas.  When our kids were young we would make ham and pineapple or triple cheese (so called because even when our kids were very young they were impressed with “gourmet” names to everyday food) it would have mostly mozzarella, a little but of cheddar and Parmesan.  Nowadays we love to experiment.  My husband has mastered a traditional margarita pizza with a homemade sauce: raw mozzarella and fresh basil leaves.  Last night we had a fruita de mare pizza because we searched in Cinque Terre when we were there this fall for the best that my husband had tasted on a previous trip but were unsuccessful.

Disappointing Pizza in Riomaggiore

Disappointing Pizza in Riomaggiore

We bought a frozen seafood mix which included mussels, shrimp, squid and octopus and let it partially thaw.  When the pizza was almost baked we put it under the broil to ensure that the fish was cooked enough but not too much.  The moisture in the fish spread around the pizza top and that makes all the difference in taste.  All it needed was a dash of pepper and a good glass of white wine.

I have a bread maker and make our pizza dough out of the basic white bread recipe on the dough setting.  I actually never bake anything in our maker as I find the shape too odd and also find that the bread sweats in the chamber.  We love our bread to be crunchy on the outside and light and soft on the inside so we have a tendency to make two long skinny loaves out of one batch. There are all kinds of other recipes that I use this basic dough for including submarine and hamburger buns, along with braided breads and pull-apart recipes.  My families’ favourite bread variation is this one:  from one batch of bread dough, roll out two long and skinny loaves.  Along one edge cut the dough with kitchen scissors every ½ inch (but not right through) so that it resembles a comb.  Then pull one piece of dough in one direction and the next in the opposite direction.  It doesn’t really matter what it looks like because the goal is just to create lots of uneven bread surface.  In the mean time melt ½ cup of butter with liberal amounts of dried herbs (fresh are to delicate for this robust taste) we like rosemary, oregano and basil and LOTS of garlic salt.  When the bread comes out of the oven, move to a platter.  Then pour all of the butter sauce directly onto the bread.  Encourage people to pull off a chunk and mop up the additional butter that will have pooled onto the plate.  In our house whenever I make this, my son says it smells like Christmas.


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