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the ‘za of the week (mar 9 – mar 15)

The ‘Za of the Week post has been delayed but not forgotten lately. Mare and I made this pie last Thursday. I worked late the previous Monday and Tuesday and was able to leave an hour early. On top of the unusual, I had worked from 9 to 4 that day so I returned to the apartment much earlier than usual.

This ‘za was pretty traditional. The toppings included: sliced pepperoni, half of a sliced red onion, and pineapple tidbits.

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The pepperoni slices were lined up right next to each other, so this pizza was topped with more pepperoni than we usual put and made it that much tastier.

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The pineapple was drained with a strainer really well. The onion was sliced to make quarter-inch wide pieces.

My attack at slicing an onion goes a little like this:

  • Cut the onion in half through the ends that have that dried roots on one end and where the plant shoots out on the other end. You can lay the onion flat on the cutting board from here, and slicing will be much easier.
  • Slice the ends off and discard them.
  • Remove the first layer of the onion that should include the dry skin.
  • Slice the onion into quarter-inch thick pieces. Guide the knife with the middle joints of your fingers on the non-cutting hand. You won’t cut yourself if you keep the blade near the onion and the side of the knife as close to your bent fingers as possible.
  • Don’t throw away the middle part of the onion. Think of it as the heart, the most flavorful part of the onion. When the heart cooks up, it will provide the sweetness than red onions are known for.

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The sauce was the usual marinara we use, and we used part-skim low-moisture mozzarella. The baking sheet was greased with garlic-infused olive oil. The pie was baked at 450°F for ten minutes. It was cooled in the baking sheet for a minute then put on the cooling rack for a few more minutes. While it’s on the cooling rack, I snapped the after photos that you see here.

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Our homemade pizzas turn out better than calling up the corporates and having them bring it to your door, heating up something frozen, or even “take and bake.” Everything from the crust to the fresh ingredients to the love put into assembling these creations makes every bite worth savoring.

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