Night Number 2 and 3
Seonkyoung’s been gone for 2 days by this point and I’m still alive. Not that I was concerned about my survival, but I’ve be so spoiled by her cooking. It’s so easy to be lazy and just go get something to-go or drive thru. And that’s what happen. Really, two days??
Wednesday night was a challenge because I came home around 8:30. I told my self that this cannot start already. Thursday night, I made sure I took my happy butt to the store to help minimize my reasons for not cooking at the house.
I know it can be more difficult to cook and prepare a meal for just 1 person, but I also know that once I get used to it I’ll be fine.
So remember when I said that Seonkyoung had prepped some pizza dough??
Well, you guessed it, it’s PIZZA for dinner.
Now my favorite pizza is the classic Margarita. I love the freshness from the ingredients and its clean taste.
I used to be a meat lover or supreme kind of guy, but man when you have that freshness it can’t be beat.
Now once again I had to phone a friend, or Seonkyoung in this case to help with the marinara sauce. She told me exactly how to do it, but I guess I wasn’t listening because I forgot half the steps.
I used San Marzano crushed tomatoes. I think Seonkyoung got these from one of her Peruvian friends. She told me not to waste them because the are way to delicious to waste.
Yes, I used the whole can. I added salt, pepper, fresh basil and some chicken granules (bouillon)
I was instructed to saute some garlic in olive oil, then add red wine, then add these ingredients. That didn’t exactly work out like that. I did saute 2 cloves of garlic in a separate skillet because I forgot about the garlic.
How does anyone forget garlic, I don’t know…so now the garlic is in the marinara.
After tasting it, I realized I added too much salt so I cut it with a very little amount of sugar.
When I told Seonkyoung, she said “those tomatoes don’t need sugar”
Fair enough, but they didn’t need that much salt either.
While the sauce is simmering (about 10 minutes) I preheated the oven as high as it can go (500 degrees)
Then stretched out the dough. Man, this wasn’t as easy as I thought. It was pretty comical I must say, but I got it on the pizza pan.
Assembly time! I spread about 1/2 cup of marinara onto the dough, then added the fresh chopped basil and fresh mozzarella. Tossed it in the oven for about 7-8 minutes rotating half way through and Ta-Da!!
Ok, so it’s not the prettiest pizza you have ever seen, but it was delicious. The middle of the crust was not as crisp as I wanted, but the taste was definitely there. As you can see from below I really enjoyed it.
3 comments
Awesome job! The uneven shape kinda gives off that fancy bistro pizza feel!
Would you believe that’s what I was going for?? Yeah, me neither. It was the perfect size for 1 though and I thank you so much for your support!!
Stay on top of meal planning. It’s when you don’t that the dreaded drive-thru becomes an option. Keep your fridge stocked, have a menu plan and even do a little prep work during down time so when it comes time to cook your ingredients are ready to rock!
I find that the later it gets in the evening the less I am inclined to make dinner, but if I plan ahead it makes it so much easier.