copperbadge:Make pizza dough, let it rise slow and cold overnight in the fridge. Defrost a jar
copperbadge:Make pizza dough, let it rise slow and cold overnight in the fridge. Defrost a jar of homemade pizza sauce from the freezer. Sprinkle on part-skim mozzarella, pizza sauce dollops, sauteed mushrooms, shake of garlic powder, bit of provolone, more mozzarella. Bake in a cast-iron pan in a ripping hot oven.Take out, slice, take a big old bite of deep dish pizza.Realize, like the dawning horror of a Lovecraftian denouement, that the jar of homemade pizza sauce was actually a jar of homemade pumpkin butter. [ID: A photograph of what purports to be a pizza; a two-handled cast iron pan holds a golden-brown disc mottled with melted cheese and sauteed mushrooms. Visible, here and there, are dots of pumpkin butter.] lizerd70How did it taste?Very, very sweet. My homemade pumpkin butter is heavy on the brown sugar and light on the spices, so it’s fortunate that I wasn’t getting a garlic-cinnamon one-two punch, but when you’re expecting a bold oregano tomato sauce and you get a sweet pumpkin butter with notes of molasses it is quite the shock. I think it would be more acceptable if I hadn’t put a boatload of mushrooms on it – and especially sauteed reconstituted shiitake mushrooms, which have a very strong flavor. It’s not inedible, but we’ll see how it is reheated. Part of the reason I made pizza was that I’m experimenting with the recipe – I found the original too bready even for me, who loves bread, so this was a half recipe and I liked the crust-to-topping ratio a lot better. So even if I can’t find it in me to eat the rest, it won’t be a total loss. But I don’t love wasting food, so I’ll give it a few more tries. I need to see how the crust holds up to toaster oven reheating, microwave reheating, and eating cold.*jazz hands* SCIENCE! -- source link