Hi readers. Thanks for coming by for a read.
I probably mentioned sometime that I’ve been having dreams about pizza. The odor and the taste creep into my brain unexpectedly and sometimes I have to threaten myself with a pistol to keep from picking up the phone and ordering a large pepperoni or anchovies delivered. Aside from me being dead when Jeanne arrived home from work after I sneaked around and did it, she’d never know.
One slice of pizza of any sort anywhere exceeds my 2-gram limit for each day.
Well, I’m wanting to avoid having to shoot myself in the hand or ear to keep from phoning in for a combination pizza. So I’ve been working on developing a non-sodium, or low sodium substitute.
The filling, I’ve got whipped. I told you before about my onion ice cubes and my tomato ice cubes. I used two of each, and might have added one more. When they were melted I used a lot of minced garlic, turmeric, oregano, cilantro, and ancho pepper. Mixed them all together and poured them over a couple of slices of zero-sodium bread that’s awful, otherwise unfit for human consumption.
Okay, that stuff is the filling, and it is damned tasty.Roll out a quarter pound of ground beef into silver-dollar sized pieces and season the hell out of them to simulate pepperoni. Space them around on the surface of the rest of the filling.
Now roll out the real crust using half-cup of masa harina pressed out thicker than tortillas, but not much thicker. About a quarter-cup plus a tablespoon of water mixed with the masa.
Position that filling onto the crust and shove the entire shebang into the oven at 450 F for as long as it takes for the odor to remind you something’s in the oven. Probably 20-30 minutes.
This is just the beginning, and you might need to make modifications based on personal tastes and the way your oven behaves itself. But there’s no need to kill yourself out of desperation for a damned pizza just because it would kill you to eat one.
Make the damned thing from scratch and cheat the undertaker.