Or two, to be exact.
Basically, a couple of you just wanted the recipe.
The first drizzle—it needs a bunch more around the edges.
Actually, Luisa’s the one who gave me the inspiration. She did a post on focaccia in which she wrote about generously pouring olive oil over the dough so that it fries while it bakes. I haven't actually made her recipe yet—it seemed so similar to my five-minute dough that I let that part go. The olive oil trick, though, that I snatched up right quick.
Photo shoots are dangerous.
I ate a quarter of the pizza while Getting Just The Right Shot (which I didn't get).
I’ve been using dried oregano and fresh basil, but by all means go full fresh if you're so inclined. Also, I didn't measure anything for this recipe. The amounts are suggestions.
1/3 of a batch of five-minute dough
1/4 - 1/3 cup olive oil
1 teaspoon dried oregano
½ cup minced fresh basil
1 cup grated mozzarella cheese
½ cup grated Parmesan cheese
cornmeal, for dusting the pan
Drizzle a baking pan with olive oil and sprinkle with cornmeal.
Roll your dough to the desired size and thickness and lay it on the pan. Drizzle more olive oil over the dough, paying close attention to the edges. Sprinkle the dough with the dried oregano and then the cheeses.
Bake the pizza on the bottom rack of a 450 degree oven for ten minutes or until the cheeses are golden brown and bubbly. When the pizza is finished, immediately brush the edges with more olive oil. Sprinkle the basil over the pizza and dig in.
This same time, years previously: corn crepecakes, horses, hair, and everything else under the sun, the quotidian (8.6.12), why I am recuperating, dishes at midnight, quick, quick, quick, and quiche.