Fast and Easy Pizza Recipe for Busy Weeknights

From the desk of the New York Times Food Editor


No one has enough time. We have to work, take the kids to soccer practice, harp lessons, Juilliard tryouts, and after all that, meet with our assessor to haggle over prices for any Jean-Guillaume Deshupartrie (the Brooklyn artist, not the French-Albanian mass-murderer) piece we might want in our foyer. Where do we find time to make dinner?

Luckily, there are quick and painless ways of making the family’s favorite meal: pizza. Here is one of my favorites:

1 lb Rennet Farms sustainable lamb shank pepperoni

3 lbs gluten-free Argentinian flour

2 quarts organic tomato puree

2 tbsp Hungarian fennel

1 pinch Antarctic sea salt

A handful of roast sustainable cracked free trade pepper

2 lbs of sustainable free range ostrich cheese

1 Nigerian truffle

17 gold flakes

2 drops aquavit, preferable top-shelf and sustainable

1 cup organic oregano

7 free range suckling partridge eggs

Toss the flour, fennel, eggs, and gold flakes in a large bowl. Have someone knead the dough and shape it into a circle that fits on an oiled and flour-coated circular fairtrade pizza pan. Meanwhile, have someone slice the pepperoni while you have someone else prepare the sauce. Have that person mix the oregano, sea salt and the aquavit into a large bowl, but not as big as the first bowl, full of the tomato puree. Meanwhile, have someone shave the truffle, but watch them so that they do not consume any of the truffle. Once the sauce is spread on the dough, sprinkle liberally with pepper, then place a layer of shredded cheese, a layer of pepperoni, and another layer of cheese, along with the truffle shavings. Bake at 425 for 11 minutes. Serves 4.

Time: 4.75 hours

Cost: $710 dollars

About Zack Newkirk


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