I got the idea for the sauce from Cuisine at Home, but the concept of using it as a sauce for a gourmet pizza is mine. I decided to include fresh tomato as one of the toppings because the sauce isn’t tomato based. I also use my favorite vegetable combo on pizza – green pepper and onion. I consider them a pizza mirepoix because they add depth to the flavor of any pie. I choose ham as the protein for this pizza because of its mild flavor. Pepperoni or sausage would have competed with special sauce and I wanted that to be the star, the toppings are just compliments. Ham seemed to be the ideal choice for this concept.
In the end, this pizza rocked, and it tasted lite – almost like something you should make after harvesting from the garden. I highly recommend trying this sauce. Use it on a sandwich, wrap or pizza – whatever your fancy, it’s worth trying for sure.
BEHIND THIS BITE
I recently had an anonymous visitor leave me a couple of comments about my photography and food presentation here at behind the bites. The nameless reader said that the food looked cold, especially the pizzas. I have to agree with that assessment in some instances, it was a good critique.
The criticism didn’t end there though and the reader just got nasty. I didn’t publish the comments because the person who left them didn’t leave their name. I would have published them had the person taken credit for their words. I have experienced the “angry” reader before with years of experience in print journalism and the angrier they get, the better and more effective your work generally is.
It tickled me to finally get an angry reader here at the blog. It’s only natural with all the traffic to have someone insecure stop by and become totally threatened and therefore leave a nasty note. It was only a matter of time, and it let me know, in an ironic way, that my work is showing some promise.
I did heed my angry reader’s one good observation about the cold pizza though. The pie in the pictures for this post is hot out of the oven. I set up the shot while it was baking and worked fast to captured it while it was still gooey. I haven't reached the point as a food photographer that I'm doing things to the food that makes it look good for photos but makes it inedible. I may get there one day but for that I'm gonna need a bigger budget – I have to eat this stuff to afford doing it!
Eat well, cook often ...
1/2 C Italian Dressing
1 tsp Dijon mustard
2 12” pizza crusts
1/2 C Mozzarella cheese, shredded
1/2 C Ham, diced
1/2 C Green pepper, diced
1/2 C Tomato, diced
1/2 C Onion, diced
1/2 C Parmesan, shredded
In a medium sized bowl whisk together the dijon mustard and the Italian dressing until well incorporated.
Assemble and bake pizza
On pizza crust layer sauce, mozzarella, ham, green pepper, tomato, onion and Parmesan cheese. Bake in a preheated 425° oven for 7 to 10 minutes or until cheese is melted and bubbly.