Homemade Pizza

According to my brother, I make the best pizza. He'd even rather have mine than the stuff from the local, gourmet-ish pizza place two blocks away at Idgie's. Well, who am I to argue? This week, he requested pizza and yesterday I made two for a family dinner.

It was a bit of a team effort. I made the dough, caramelized the onions (recipes and method for these two items are here), and did the baking and assembly. My dad provided ground buffalo (he has a ton and wanted to get rid of some to free up room in his freezer), buffalo pepperoni from a local butcher, campari tomatoes for his portion of the pizzas (my brother and I hate tomatoes), and some sharp cheddar cheese to blend with the low-fat mozzarella I bought.

It's always advisable to saute down your veggies when making pizza because otherwise, they'll lose their liquid in the pizza-baking process, making for a watery pizza. Taking the time to caramelize the onions creates a great flavour contrast for your pizza: sweet with savoury. It's worth the work!

I love buffalo meat: it's lower in fat that regular beef, is more humanely kept, isn't full of hormones and other iffy chemicals, and it has a great, rich flavour. The buffalo pepperoni was wonderful, too, and not too spicey.

We finished off the meal with ice cream my dad brought. What could possibly be better, for someone like me, whose two favourite foods are pizza and ice cream? My brother was also in heaven - and both of us came home with left-over pizza; he'll take his for lunch today, and I plan on eating mine for breakfast.