The concept of ‘semi-homemade’ is not one that thrills me but there are days when you are lazy and it is exactly what happens.
I can make homemade pizza dough. I even enjoy doing it. But truth be told my local co-op sells a wonderful whole wheat dough. The fact that it has ‘matured’ for a few days makes it all the more tasty too. One package is often more than a single pound so I check the weight and save leftover dough for another snack. March tomatoes are not the greatest so I slice two plum tomatoes and marinate them in some nice olive olive, salt, pepper & dried herbs – basil & oregano this time. There was no fresh basil at the store so I opted to use some fresh baby spinach. I also had some fresh minced onion leftover from earlier in the week. I sautéed the onion with a little oil, then after removing the onion, wilted the spinach in the same pan. For cheese I purchased some fresh mozzarella, and used some freshly grated Parmesan & Romano that I always keep on hand. I sliced off about 3 ounces of the mozzarella. After drizzling a piece of parchment paper with some olive oil and shaping the dough into a 12-inch circle, using some plastic wrap to assist in forming, place torn pieces of mozzarella on the dough. Next scatter the sautéed onion and spinach around the pizza. Place the tomato pieces on next. It is now going to look really pretty. Finish with a sprinkling of the grated cheese. I do it mostly by sight but would guess I use 4-5 generous tablespoons.Now it is time to slide the parchment paper & pizza onto the bottom rack of the preheated oven (400-425F). Bake for 12-15 minutes, keeping an eye on it. Remove from oven. Slice, plate & enjoy.
I find using an old metal 12-inch pizza pan, or a wooden cutting board helpful for transferring the pizza in to & out of the oven.
I also tend to use my kitchen shears to cut into slices. They work better for me than a pizza cutter or knife. (That might say something about the quality of my shears vs. my other kitchen tools!)