Pizza Night

Once a week is pizza night. With a busy schedule, pizza is easy, quick, no mess, and generally a nice break in cooking in the middle of the week. Given the fact pizza is on the menu each week, I do what I can to mix it up. Pizza is so great by virtue of the fact it is like a blank canvas; add what you want, what you have on hand, what is in season.

The secret to pizza is simplicity. Yet, if you're only going to use several ingredients, they each better be good. Tonight's recipe:

1 large pre-baked pizza crust (I recommend 365 Whole Foods brand whole wheat pizza crust)
3 tablespoons pizza sauce
3 cloves minced garlic
12 oz. hand pulled mozzarella
5 thin slices prosciutto
Black pepper to taste
Dried red pepper to taste
Fresh basil

Last week our oven stopped working. The top range works, the broiler works, the oven...not so much. Time to improvise. Typically, I place the pizza on a pizza stone in an oven (about 425 degrees for 12 minutes). Tonight, I placed the pizza stone directly on the grill (about medium heat) for 15 minutes.

I then finished it off under the broiler (remember, the broiler still works) for 2 minutes to brown the top.

Top with fresh basil, slice and eat.

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