Pizza and Little Swimmy Things

We might have established a new Sunday night dinner tradition: homemade, individual pizzas with toppings to our liking!

I used Alton Brown's recipe for pizza dough. I always turn to Alton for no-nonsense recipes for the basic stuff. At the bottom of the recipe there is a note about the salt. He said that some people have complained about too much salt and provides instructions for proper reduction it. I read that after adding the whole tablespoon, but I have no complaints. I have an affinity for salt - heck, I the lick salt off of pretzels and chips before eating them. Weird, I know, but I have a condition where I need more salt than the average person so that I'm capable of standing for more than fifteen minutes without passing out. Fun, huh?


Vaughn chose red pepper, jalapenos, and ham for his toppings. I chose red pepper (it was huge), garlic, and sardines. Now, before you say "ew!", "gross!", "ick!", I must defend the little brinies from the deep!

Sardines are good for you - and they taste good too! They are packed with omega-3 fatty acids, vitamin D, calcium, B12 and protein. These little guys are low on the fishy food chain which means they're also low in mercury. In addition, they are sustainable because they are proficient reproducers and the demand for them has decreased significantly since the early/mid 20th century. Just to clarify, they're not the same as anchovies which have a strong flavor from the curing process. Sardines are just canned, not cured. They come fully prepped, lightly smoked, and packed in little tins with water, oil, or sauces. I like the ones packed in olive oil...mmm!

Moral of this story - put down pizza delivery menu and try making your own pizza sometime...and give sardines a chance!

For more information on sustainable seafood, check out the Monteray Bay Seafood Watch website.

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