I finally figured out the pizza recipe I’d been working on!
The puzzle was how to make a pizza from scratch using fresh tomatoes instead of sauce, while still having it taste like (or better than) delivery. First few the crust was hard as a rock, the next few were so soggy they dripped. The last one, I let the crust rise for over an hour, sliced the tomatoes very, very thin, put them on top of the cheese instead of under it, then sprinkled with sea salt, oregano, thyme, parsley, and powdered garlic. Bake at 400 on the highest rack in the oven. Fantastic!
(I’d love to give more specific instructions, but I didn’t actually measure anything)
My all time favorite chicken recipe is one I adapted from Ina Garten:
LEMON ROAST CHICKEN
(Make chicken enchiladas with leftovers)
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 use French or just regular white bread
Preheat the oven to 425 degrees. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.