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| 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
