|Photo by Szazlajos|
It is actually cool here in the Southland, which is kind of a relief. I like summer as much as the next person but when it gets to be the middle of November, I'm ready to put away my shorts.
Since it's cool, it's time for pizza and I am not talking about ordering up from Shakey's. I'm talking about making it yourself. It takes a little longer but trust me on this--it's worth it. When I make this for parties people follow me into the kitchen to get fresh pieces before they exit.
Once you eat this pizza, you will never, ever be able to go back to store-bought pizza, which is why I post the recipe every year. I got the recipe from my mother, who got it from her friend Eleanor Trigg (along with an odd lemon/currant dessert recipe that I don't remember her ever making and which has sat unloved in the back of my recipe notebook since I inherited it in 1986).
Eleanor Trigg’s Pizza as interpreted by Mickey Tomlinson as handed down to me…
2 pkgs of bulk pork sausage (I use Jimmy Dean’s hot. You can also use turkey sausage)
1 yellow onion, diced
½ cup (or more) dried Parmesan cheese (in the green canister, not fresh)
Garlic powder to taste (you won't need as much if you use "hot" sausage
Italian seasoning to taste
2 large cans tomato paste
Lick of olive oil
In a heavy skillet (I use cast iron) with a splash of olive oil, brown the sausage, breaking it up.
Add the onions and cook until translucent.
Add the garlic and seasonings
Add the Parmesan cheese (I usually just shake this out of the canister and use a lot)
The cheese will start melting…
Add the two cans of tomato paste and mix everything together.
Set aside while you prepare your dough.
Use a paper towel to absorb any liquid fat that pools in the sauce.
I cheat on the pizza dough. My mother often used Pillsbury's hot roll mix which is still being made but almost impossible to find. I buy pre-made doughs from my local grocery store. I don't recommend using frozen dough (which I have done) because it'll taste of preservatives and be kind of sweet.
Spread the sauce on the pizza dough and bake until pizza dough is golden. At that point if you want to mess up your pizza with pepperoni, peppers, mushrooms, pineapple or other extraneous ingredients, put them on the pie and then cover with mozzarella.
Put the pizza back in the oven for the cheese to melt.