BEFORE YOU BEGIN: SOME BURNING QUESTIONS
- Jane, where did you get all these crazy recipes?
Many of these pizzas are my own inventions, and the rest have been culled from on-line recipe archives. Those marked with an olive sprig are vegetarian (or can be easily made that way). However, not ALL pizzas have been test driven. Consider yourself warned. All recipes are simple and fast. If they weren't, I made them so. I can do that. Because I am the pizza goddess.
- Your recipes don't tell me how to make a crust. Why?
Crusts take too long to make! Live large and buy some. I usually use tortillas (wraps) for a base, because I like a thin thin crust. If you like a thicker crust, buy one of those already-baked babies from Loblaws or wherever you get your provisions. It's a good idea (and pretty much a prerequisite with the tortillas) to massage a thin layer of olive oil onto your crust, so the juice from your toppings doesn't soak through and give you a soggy crust.
- How long do you recommend I bake these delicious pizzas for, Jane?
Generally, I bake my pizzas in a preheated 425 degree oven for 10-20 minutes, depending on how thick the crust is, what type of cheese I used, etc. So just open up the oven door and take a peek - your nose and eyes will tell you when it's ready.
- Tell me Jane, why didn't you include ingredient amounts?
Because I wanted to afford you the dignity of deciding for yourself how many tomatoes or how much garlic you like on your pizza. Chacun son gout.
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