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Pandemic Pizza: Part 22

Submitted by Bethany on Mon, 06/14/2021 - 16:00

Several people have suggested that I should open a pizza restaurant. This past week I have made eight different pizzas. Although I do enjoy making pizza for family and friends it is a lot of work. I certainly wouldn’t want to be doing it on a full-time basis. You may ask why so many pizzas in one week? Well, it happens to have been Matthew’s birthday week and the actual day landed on our Thursday Doughday. He wanted to go on an ATV trip with his Dad.

So, I was left alone in the kitchen to prepare his birthday pizza. He requested a copycat Casey’s Breakfast Supreme. My pan crust was topped with cheese sauce, Parmesan, scrambled eggs, sausage, ham, bacon, green pepper (the first from our garden), onion, cheddar & mozzarella.

On Friday I was watching our little 6-year-old next door neighbor boy when it was time to make the dough for Friday Pieday. I asked Mr. G if he wanted to help and of course he did. We then decided to make a pizza for his family for dinner. He was intrigued to watch the yeast bloom. After mixing the dough he was disappointed to discover the dough had to rise for two hours. He went home for two hours and kept asking his Dad if it was time to return to finish the pizza. When the time came, he was so excited. He helped punch the dough down and then stretch it out on the pan. He then helped spread out the sauce and top half of the pizza with pepperoni and all of the pizza with mozzarella cheese. He was so proud of helping to make dinner. (I forgot how busy a 6-year-old is, so no photo. Lol)

After Mr. G left, I finished up Friday Pieday: Garlic Bacon & Dill Pickle Pizza…pan crust topped with garlic butter sauce, Pepper Jack cheese, dill pickles, bacon & mozzarella, then garnished with a drizzle of ranch dressing and fresh dill from the garden. (If you’re keeping count this if pizza #3)

Saturday was the BIG pizza making day. Matthew invited four of his (vaccinated) friends to come for an outdoor pizza party at our house. Planning ahead, I had prepared the homemade sauce on Wednesday and cooked all of the meat on Thursday. The pizza menu was:
     1. A Chicago deep dish with mozzarella, pepperoni, Italian sausage, mushrooms, onions, green pepper, homemade sauce and fresh grated parmesan.
     2. A pan crust with homemade sauce, pepperoni, Italian Sausage, ground beef, bacon and mozzarella.
     3. A pan crust with pepperoni, Italian sausage, mushrooms, green pepper, onion and mozzarella.
     4. A Fruit Loops Birthday Pizza (instead of a cake) on a thin honey crust then topped with a sour cream and cream cheese sauce, Fruit Loops and a drizzle of a honey yogurt syrup on top.

I guess they liked them as there were only five pieces leftover and we sent them home with Matthew’s friends.

And now for the final pizza of the week. Sunday’s Pizza Creation was Peanut Butter and Strawberry Jam on pan crust and garnished with fresh strawberries and crushed peanuts.

After creating eight pizzas this week I am ready for a nap.

Next week is Father’s Day so it will be Dad’s choice.

Till then…

~Peggy Palmer-Johnson