Pizza Pie – That’s Amore

by groove on December 17, 2012

Dean Martin

Dean Martin with the “King of Cool”, a crooner with a warbling, smooth vocal style that is perfect for the cocktail party vibe or just when you want to feel cool while sipping on a glass of wine. One of the world’s most celebrated entertainers, Dean Martin sang with a kind of swagger that appealed to everybody. Women adored him and men wanted to be him. Whenever I want to have a fun and easy listening experience, the choice of vinyl is often Dean Martin for my turntable.

Here’s some information I culled from Wikipedia:

As a singer, Martin copied the styles of Harry Mills (of the Mills Brothers), Bing Crosby, and Perry Como until he developed his own and could hold his own in duets with Sinatra and Crosby. Like Sinatra, he could not read music, but he recorded more than 100 albums and 600 songs. His signature tune, “Everybody Loves Somebody“, knocked The Beatles’ “A Hard Day’s Night” out of the number-one spot in the United States in 1964. This was followed by the similarly-styled “The Door is Still Open to My Heart“, which reached number six later that year. Elvis Presley was said to have been influenced by Martin, and patterned “Love Me Tender” after his style. Martin, like Elvis, was influenced by country music. By 1965, some of Martin’s albums, such as Dean “Tex” Martin, The Hit Sound Of Dean Martin, Welcome To My World and Gentle On My Mindwere composed of country and western songs made famous by artists like Johnny Cash, Merle Haggard, and Buck Owens.

Pizza

The pairing of Dean Martin with food is hardly a stretch. Now I don’t want to be to cliché but I’m going to – sorry. But seriously, what better food to share with this classic crooner with than a little pizza pie.

When we make pizza in our house we literally make it from the crust up. Well sort of. I make the crusts inspired by a roti recipe consisting of whole-wheat flour, Italian seasonings and salt. I then roll out the dough then fry the crusts. I will break down my method in a future post.

Once the crusts are ready and cooled the assembly begins. We always start off with a good tomato sauce. This time I had made the sauce from scratch. I blended the tomatoes down into a sauce then transferred it to a pot on the stove. I then added a few cloves of crushed garlic, seasonings and balsamic vinegar that was already reduced. The flavour is very warming.

Pizza Fixings

Once the crusts and sauce are ready Stacey steps in to do the assembly. You’ll notice from the pictures that we make personalized pizzas. There’s really a two-part reason for this. First, we’ll make a few extra pizzas for lunches. I say if you’re going to make pizza you might as well make a lot for future quick meals. Secondly, I of course choose to have my pizza purely plant-based, using lots of veggies, mushrooms and Daiya cheese, which is a delicious dairy-free cheese that melts beautifully. Now the guys prefer to add pepperoni, salami and a dairy cheese.

Once Stacey starts crafting the pizzas I step back and let watch him work. I don’t know how he does it but taking what I’ve made he somehow brings it all together to create a pizza that tastes unbelievable. Hands down the best pizza I have ever tasted.

We also love to share our pizza making experience with guests. It’s always so much fun to have all the components of the pizza laid out and watch everyone build their own. The next time you’re having dinner guests why not try having a pizza building party with a little Dean Martin playing in the background. It makes for a great evening.

Enjoy!

{ 2 comments… read them below or add one }

Pamela December 26, 2012 at 9:49 pm

How in the world do the toppings stay on the pizza that’s in the forefront?! Love roti, but can’t picture the whole ensemble.

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Stacey December 27, 2012 at 12:34 am

Hey Pam, the beauty of pizza is that you can use whatever “crust” you wish – we’ve used pita’s, naan bread and roti. Using roti makes for a very thin crust and let’s the flavours of the toppings take the stage. This is pizza that requires utensils, for sure!

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