Serious Pizza

Over a year ago now, I had the most delicious pizza of my life for the first time. During a Savor Seattle Gourmet Food Tour in Seattle we were introduced to 'Serious Pie." It's a small pizza place off Virginia Street in downtown Seattle owned by hometown Seattle chef Tom Douglas. I can't begin to explain this pizza. I can't even try. We've had it numerous times since and I will be forever attempting to replicate the delicousness.

So long Panago. Home-made pizza is the stuff.

(Use pizza dough recipe from "Throw Together Flatbread Post" 2 below.)

The key to this being awesome is to preheat your oven like crazy and get the dough really thin. It's not about cheese and crazy amounts of toppings, it's about simplicity and a few really great ingrediants.

Preheat oven to 490 degrees. (Preheat the pizza stone or baking tray as well.)

Roll out dough very thin. Sprinkle cornmeal on a baking tray or pizza stone. Stretch dough to desired size and thickness. Place stretched dough on baking tray. Brush with olive oil and sprinkle with garlic salt or dried oregano. Bake for 7 min (watch closly, it should buble up all pretty but not get too brown.)

Remove partially baked pizza from oven. Top with sliced tomatoes, caramelized red onions, procuitto and small torn pieces of fresh mozzarella (boccacini.) Return to oven and bake until cheese is melted and crust edges are turning brown.

Remove from oven and top with something fresh. My favorite is handful of arugala or fresh basil. Drizzle with olive oil and sprinkle with salt and pepper.

Yum!

(You can switch the toppings as you like too. Bacon or sliced mushrooms are frequent at our place. If you've got some good Truffle Oil you've been saving, drizzle the cooked pizza and greens with the oil before serving for an unbelievablely amazing dinner)