We are dedicated pizza lovers, with a penchant for last minute trips to Woodenheads. Inevitably, the place is packed and we end up sitting at the bar- which is more fun than a table anyways. Their cheerful bar staff makes great mojitos, and the informality makes the pizza even tastier.
Kevin’s pizza of choice (I don’t think I’ve ever seen him deviate in 2 years) is the Sicilia. It is a classic- just tomato sauce, spicy salami, mozzarella and some fresh basil. I tend to mix it up, but always end up stealing a bite or two of this work of art.
This weekend, we wanted to put the basil in our herb garden to work, and make some pizza of our own. And so, with the help of Pasta Genova, we created our own masterpiece. That lovely little Italian deli sells their own fresh pizza dough for a steal, and also has everything else you need- the salami, mozzarella and sauce. I love one stop shopping and jostling with the other Pasta G lovers for a space at their tiny counter.
Our pizza ended up a bit oval shaped, with a lack of a real rolling pin and the dough’s elastic nature, fighting to make it match our baking sheet’s shape seemed futile. I understand why pizzas are round! The dough from Pasta G was perfect, very elastic, not sticky and fairly easy to flatten out.
We baked the pizza for 30 minutes at 350F, as suggested by the Pasta G staff. The result was wonderful- crispy crust, piping hot toppings and melty cheese.
Kevin & I agree that this gave Woodenheads’ Sicilia a run for its money. I think this is one my proudest creations. So simple, quick and easy, with a seriously intense pay off in deliciousness. Perhaps pizza is about to become my go-to dinner.
And so, while it probably won’t replace the fun of a visit to Woodenheads for a true Sicilia, I’m proud of what we recreated. Paired with a bottle of $10 Italian red, my wallet thanks me for creating a date night on the cheap.