I Guess I Can Call It My Mutt Pizza

I know someone who goes to London, frequently.  He is aghast at what they call pizza over there.  His description was Jarred Spaghetti Sauce with Cheddar Cheese.

No, Really.  It sounds like an abomination.

Mind you if you try to serve me Pineapple Pizza, you will wear it.  I am flexible but it needs to taste right.  Pineapple belongs in an upside down cake.  Period.  Or perhaps on a different dessert.  Keep that dreck to yourself.

When I moved here to Florida, I was struck by how mediocre the pizza was.  Think sauce from a can and flavorless cheese.

I set on a path that allowed me to develop a recipe that my Italian Mother would be proud of.  It tastes like a 1970s Pizza Shop sauce.  The kind of place you walk in and see a giant vat of the stuff reducing on a slow flame on the stove.

Remember to add the spices when you take it off the heat.  You want the punch of oregano to shine through.

Today I came home from a marathon on the bike.  That seems to be my normal workout at this point.  Today was 28.02 miles - I was close and made sure to round out the distance.  After two hours, and getting hit by some light rain, and I wanted the pizza.

This thing's crust is not so very good.  It is a large tortilla.  Sure, it saves me about 300 calories but it is kind of soulless and I describe it as an "Italian Quesadilla".  Nothing against Mexican cuisine, I love and respect that and this mashup is strange.

I was in a rush so it has its place.

I did want to use up some of the oddball ingredients I had on hand.  The Mozzarella I had ready was only about half of what I needed so I got "creative".  Adding in the main flavor of the Parmesan would help this effort greatly. 

Still I was short.  I remembered the discussions of the British Pizza.  If we want to laugh, we look at each other and say "Cheddar Pizza" and cringe. 

At this point I realized either thaw out some more Mozzarella or get the Cheddar.  It's a good Cheddar, I equivocated, but it is still a cheddar.  It also was on the "old side" and I had cut out all the "spots".  It needed to be used up.

Ok, admittedly, all the ingredients were weird, let's make a pizza out of these bastard ingredients.  I cook to get a flavor profile as well as a balanced amount of protein with a specific calorie count.  That meant that in order to make the pizza 1000 calories, I needed 5 ounces of cheese total.  I ended up putting a mix together of 1 ounce of rather good sharp Parmesan, 2.5 ounces each of Mozzarella and Extra Sharp Cheddar.

Assembling the pie or quesadilla, I poured a glass of Chardonnay.  Taking a sniff of that glass, I realized it was for cooking.  We made Beef Stroganoff and it put the "Ordinaire" in the term "Vin Ordinaire".  Not great stuff.

Somehow the combination of that wine and the strange pizza worked well together.

I guess the moral of the story is not to be so rigid.  If you have to use Cheddar, it isn't the end of the world, just make sure that you have a strong sauce, and that the Cheddar is Extra Sharp.  Having it be the minority cheese in a mix won't ruin a pizza, it will pass if you are caught up short.

And a glass of Ordinary Wine never hurt anyone.