Pimento Cheese Pizza

You can use a prepared pizza crust, but I implore you to learn how to make a simple pizza crust; it’s not hard at all, nothing more than flour, yeast, water and olive oil.

With a homemade crust, you can adjust the thickness to your tastes and add whatever herbs and cheeses you like to it instead of what some dingbat in a test kitchen thinks you like. Roll out your dough—I like mine on the thin side—and crimp the edges. Cover the crust with thin, drained tomato slices. Dust the tomato layer with grated Parmesan cheese and a bit of that ubiquitous Italian seasoning blend.

As to the pimento and cheese, friends and neighbors, I wish I could tell you that you can use store-bought or even your homemade recipe, but if you do, you’re going to end up with a greasy, runny mess because the mayonnaise will separate.

Instead, toss mild grated cheddar with drained diced pimentos—I dice the roasted red peppers you can buy in a jar—diced white onions and shaved ham. Yes, you can use bacon but make sure it’s lean. I wouldn’t range too far afield in toppings—no anchovies!—but it’s your pizza, and you can put any damn thing you want on it. Spread pimento cheese mixture over the tomatoes, dust with Parmesan and bake on the middle rack at 450 for about 15 minutes.

Squash Pizza Crust

This recipe from Katzen’s Moosewood Cookbook has a wonderful texture and flavor. Though the original recipe called for just zucchini, any squash will do. The crust can be made in advance and refrigerated or frozen. You can either line a pizza pan or casserole with the crust or bake smaller crusts on a cookie sheet.  Add this one to your cookbook. It’s good!

Use 2 cups grated squash to one egg (the original calls for a 1:1 squash/egg ratio, but that’s a little much). Squeeze the liquid out of the squash; add the eggs and mix well with a good slug of olive oil, a half cup each grated mozzarella and Parmesan, and a little grated onion along with enough plain flour to make sticky dough. I like to use a little more Parmesan for a somewhat drier mix and add chopped mild peppers. Season with, salt, pepper, and a little basil and thyme. I do not recommend using rosemary as in the original recipe; it’s just not right. Roll out and shape with a twisted edge. Bake in a medium hot oven (375-400) for about 40 minutes, or until nicely browned. Brush with olive oil before cooling.

You can use whatever toppings you like, but I forego meats out of respect for Molly, this said for your consideration as well. Go lightly on the tomato sauce, since too much will make the crust soggy. Bake in a hot oven.