“What an incredible smell you’ve discovered.” – Han Solo, Star Wars IV: A New Hope
I made the most wonderful pizza topping tonight. I knew it was good when Dad Windu kept saying, “Man, this is goood.” Then he’d roll his eyes back while giving a soft, deep sigh. Being an understated kind of guy, I usually hear, “Yeah, it was fine” if I ask how he likes something that I think turned out pretty well.
He’s got a kind of hierarchy of commentary:
- This isn’t my favorite = Please, oh, please never make this again or I may have to leave you.
- It’s alright = I don’t really like it because … it’s too bland, too weird tasting, too heavy or just kind of unappealing but I’ll eat it again if it’s the only thing in the house.
- Yeah, it’s fine = I like it. It tastes good and isn’t too heavy. Add it into the rotation.
- This is gooood = I love you desperately right now. If the Padawan Learner wasn’t sitting here looking at me, I’d take you upstairs and do things that would make your spine tingle for no other reason than because of this meal.
- This is excellent = You completely own me for the next 45 minutes. I will do anything you might ask so long as I can keep spooning this delicate masterpiece into my mouth. What do I care if you just spent a chunk of Padawan Learner’s college fund to buy that British Racing Green Mini Cooper that you’ve been lusting over? May I have seconds?
The soft sigh and eye roll tells me that he was sitting on the cusp of “This is wonderful”. If only I’d had the sense to get a good Brunello or IPA to pair with it…
Sausage Pizza Topping (makes enough for 2-4 pizzas, depending on your density preferences)
1 T olive oil
1 clove garlic, minced
1 large onion, chopped
1 # sweet Italian sausage (remove from casings and break up into small pieces)
1/2 # hot Italian sausage (remove from casings and break up into small pieces)
1 1/2 t fennel seed
48 oz whole Italian plum tomatoes, drained, chopped and then drained again
- not pre-diced tomatoes (they can taste too dried out)
1/4 C freshly grated Parmesan cheese
1 1/2 t dried oregano
1 1/2 t dried basil
1 t salt
1/2 – 1 # freshly grated Mozzarella cheese (depending on your preferences)
In large saute pan, lightly brown garlic in oil. Add sausage, onion and fennel seed and saute over medium heat until sausage is browned. Drain all liquid from pan. Add well-drained tomatoes, Parmesan cheese, oregano, basil and salt. Simmer over low for 25 minutes. Drain all liquid from pan, again. Spoon toppings onto pizza shell. Sprinkle Mozzarella cheese on top. Bake until done.
The topping freezes very well and can be made ahead of time.
NOTE: I forgot to mention putting pizza sauce on the pizza shells. The guys like a pizza sauce base; I can take it or leave it.
