Here are a couple of kitchen pizzas from last night. Just by way of explanation, the wife asked me last night why I was not making the dough and sauce from scratch. Other than the fact that I only wanted to make 2 pizzas, I have reached the point where I am comfortable with my normal dough and sauce and do not need to tweak either. I can make them consistently, so now the challenge is to make good pizza with less than prime dough and sauce. These pizzas used frozen doughs and canned sauce (Pastorelli, close to my cooked down sauce). Good toppings and good cheese carry the day for a 6 minute kitchen pizza, in my opinion. Both are rolled doughs, the first bar-style for me, the second for the daughter to her specifications. The wife likes both.
The first is good sausage and chimichurri* with a lot of finely diced onions, the second is a Guadeloupe with pepperonis.
*From my FIL, and he got it from a doctor friend when they visited them in Argentina. He says that is basically Argentinean ketchup. It is goooood!
1 cup hard packed parsley (fine chopped)
5 cloves garlic, also fine chopped
1/4 cup red onion fine chopped
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 cup EVOO
5 tsp red wine vinegar
2 tsp water
Mix and let sit for an hour at least, use before 2 days.
It is great on steak and I used it on pizza, and the batch I made yesterday will be eaten with fresh Gulf shrimp (third pic). Try it it is easy to make and really good.