Really Fast Pizza That Tastes Good

Discussion in 'What's left to Talk About?' started by OMB, May 16, 2018.

  1. OMB

    OMB Well-Known Member Supporting Member+

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    Haven't seen a pizza thread in a while so...

    I am lazy and sometimes impatient and I love pizza. So for a quick fix here is what I make:

    Naan Bread
    Oregano
    Presto Pizza Sauce Traditional (Ragu OK but I prefer Presto)
    Slices of Provolone cheese or Shredded Mozzarella

    Slather on some pizza sauce to your liking. Sprinkle with dried oregano flakes. Add cheese as much or as little as you prefer. I use very little cheese to keep down the calories. PLace in toaster or full size oven at 450 degrees for 11 minutes depending on your oven.

    I will try and remember to take a pic.
     
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  2. stevebway

    stevebway Well-Known Member

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    Peetzah1.jpg This sounds like a good quick pizza.

    I make a big batch of dough in the bread machine. I weigh it and put pieces in plastic sandwich bags. It;s a quick artisan pie. I make 'em small to consume fewer carbs .
    I have been making sauce from cans of cubed tomatoes. I don't throw out half jars of sauce anymore. Saute the tomatoes with garlic and shake on some herbs.It's fast enough and amazing.
     
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  3. OMB

    OMB Well-Known Member Supporting Member+

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    Looks good. The key is FAST!
     

  4. OMB

    OMB Well-Known Member Supporting Member+

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    Did I promise pics? You assemble...
    [​IMG]
    b3e93cdb9b1371e4d4bbde6391eda837.jpeg
    e44cd4f69c0de8ca6824d1e859a8858f.jpg
    [​IMG]
     
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  5. tonebender

    tonebender Well-Known Member

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    God, I love pizza.
     
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  6. zisme

    zisme Well-Known Member

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    my wife and i do a slightly similar fast pizza that...kinda tastes good - diet approved

    wheat tortilla
    pizza sauce
    mozzarella cheese
    turkey pepperoni
    mushrooms/green pepper/onion

    bake at 350 for 20 min.
     
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  7. dspellman

    dspellman Well-Known Member

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    Worthy of note:
    Pizza sauce doesn't need to be cooked before it goes on the pizza and it doesn't need to come from a jar. IOW, chop some tomatoes, add some oregano and basil, salt and pepper, red pepper if you like, and put it in a blender or small food processor. Use a can of diced tomatoes if you prefer.

    I'm lucky enough to have a pizza oven, so pizza is usually less than 5 minutes away.
    Mozzarella should be whole milk (and if you can get that water buffalo stuff, it's heaven).
    Pizza should be cooked at very high temp and quickly. Ideally at 600 degrees or above (some pizza ovens get to 900 degrees).
     
  8. stevebway

    stevebway Well-Known Member

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    I was late to the party on this one When I use canned diced tomatoes I squeeze them to get out some water, just sprinkle on basil and oregano and usually press a garlic clove which is one of the rare times I use a garlic press. I do like the saute'd diced tomatoes as they get a jam-like quality that's really nice on a pizza. Don't like watery sauce.

    I use the "Modernist Cuisine" 1/4" thick laser cut steel plate method heated from above from the broiler and leaving the broiler on. It gets the oven to 600 but more importantly , the steel does not lose heat when the dough is placed say on a stone like in a conventional oven. My pizzas cook in well under 3 min.
     
    Last edited: May 17, 2018
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  9. tonebender

    tonebender Well-Known Member

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    That's it, I'm geting pizza for the Lightning game tonight. That way win or lose I still win. Hell yeah!!
     
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  10. big daddy

    big daddy Well-Known Member

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    The wife and I got a pizza stone included with the furnished house we purchased a few years back in New Hampshire. She makes her dough from scratch in a bread machine, sauce from a jar but modified by yours truly... possibly the best pies I've ever eaten though not really "fast."
     
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  11. Tsukiyomi

    Tsukiyomi Well-Known Member

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    Are pizza stones really worth having/using?
     
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  12. stevebway

    stevebway Well-Known Member

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    Pizza stones really improve the conditions to get a great crust. They produce even heat. If you're really intent on getting a great fast crust look into a sheet of steel. You can find them on Amazon.They hold heat even better.
     
    Last edited: May 18, 2018
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  13. DanOH

    DanOH Well-Known Member

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    +1 on the pizza stone.

    I do a keto diet so I don't even have crust, just an 1/8th inch slice of mozzarella, 1/8 slice of provalone, pepperoni, mushrooms, peppers...
    the stone helps the cheese form its own crust. Sauce (low carb) on the side just for dipping.
     
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  14. OMB

    OMB Well-Known Member Supporting Member+

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    There are many more complicated and longer to make and cook pizzas that are most likely VERY tasty. Thanks for all the recommendations. My post was 100% lazy man's effort for a quickie pie of sorts. I live on tomatos in soooo many forms. So pizza is just another way of enabling my addiction to that lovely round red fruit.
     
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  15. uwmcscott

    uwmcscott AGF Survivor Champ

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    I enjoy all forms of pizza - from the ultra snobbish "build your own brick oven in your back yard and raise your own organic wheat for the crust" style to the english muffin/pasta sauce/cheese in the toaster oven style.

    On the subject of Tomatoes, I have an heirloom beefsteak style tomato that has been passed down from my Great uncle, who emigrated here from Sweden and was a farmer. Our family has been starting them from seed for 3 generations now - let me know if you want some seeds.
     
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  16. OMB

    OMB Well-Known Member Supporting Member+

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    I can not get good fresh tomatos here anymore. The best I can get come in the form of grape/cherry tomatos. They pick the big tomatos so green they have no flavor. I appreciate your offer for the seeds. My dad was a fanatical gardener while I on the other hand am the skip over generation so keep the gene pool going with someone who can grow stuff.
     
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  17. PsychoCid

    PsychoCid Well-Known Member

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    Do you still eat unprocessed carbs like potato and yam or does keto recommend staying away from vegetables that grow out of the ground?
     
    Last edited: May 18, 2018
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  18. Mickey

    Mickey Gandalf the Intonationer

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    @OMB Check out these at Publix. They were developed in Florida and are grown year round.
    Every tomato on a plant ripens the same day & are picked vine ripe. They also have the
    longest shelf life of any ripe tomato. Longer than many that are picked green!

    tasti-lee2.jpg

    Oh, and they taste great! :)
     
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  19. jam

    jam Well-Known Member

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    As opposed to which type of vegetables?
     
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  20. PsychoCid

    PsychoCid Well-Known Member

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    Yeah, one of the points of my comment. I am suspect of lumping vegetables in with refined carbs. I don't know that keto does that, so I am asking while simultaneously poking fun at the subject. :)
     
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