Mom’s Simple Sunday Pizza

Can we all take a big breath for a second and pause to think about one thing that nourishes us?

I’m talking from the inside out. That  moment when everything feels right and calm and almost like everything is okay. Even for just a moment.

I know it’s been tough lately, but let’s try. For one second. Five, if you can handle it. Ten, if you wanna get wild and crazy.

Whether it’s a bit of alone time where you don’t have to do anything at all, savouring a bottle of whiskey, cooking your favorite meal, hiking a new trail or adventuring to another country, or watching Henry Cavill workout videos on YouTube (on repeat), whatever it is, let’s sit with it for a second.

Ahhhhhhhhh…….


That stillness – that centered feeling – is how I feel when I take that first sip of coffee sitting on my patio at 6am. It rumbles deep inside my hungry belly (I swear, it’s not poop) and whispers “you are here, now.” I can cultivate that same feeling by reading quietly with a cup of hot tea and cuddling my 100 pound American Bulldog, digging in the garden dirt or splashing in tide pools at the beach, or when I flip open the cover of Just Crumbs: Baked by my good friend Suzie Durigon.

We’ve all been baking more over the last few months. Like, from scratch. And understandably so. Lucky for us, Just Crumbs: Baked couldn’t have dropped at a better time. If you’re like me, you’ve often thought “oh man, I can’t bake that!” Mi amiga, this book is for you. Err, me. Well, us. But I’m damn well keeping my copy, so you better go order your own.

#Truthbomb: I’ve always flailed at baking. Like singing on-key, washing my hair every day, or using my “inside voice,” it just isn’t isn’t in my wheelhouse. In fact, when I was working on my cookbook, the recipes that required the most testing (aka ended up in the compost) were those in the dessert chapter.

Just Crumbs: Baked Cookbook - Mom's Simple Sunday Pizza Recipe - She Eats | Vancouver food photographer & food stylist
Amuse bouche? My creations will amuse your bouche! Master griller? Please, I’ll make that cow my bitch. But a baker, I am not.

That is, until I starting whipping up Suzie’s recipes on the weekends. And Tuesdays. For no other reason than I am a certified  procrastinator and I wanted something carbalicious to bring me comfort and joy.

It is impossible to sum up the cleverness, generosity, vulnerability, and hilarity that is Suzie. Follow her on Instagram to see what I mean. So instead, I’ll talk about her book.

Just Crumbs: Baked Cookbook - Mom's Simple Sunday Pizza Recipe - She Eats | Vancouver food photographer & food stylist
Kids, reading  Just Crumbs: Baked is like sitting down with Suzie at her kitchen table and sharing a meal together. And laughs. So many laughs. It’s a stunning and inventive book that is packed with over 100 easy, old-world, and drool-worthy recipes – both sweet and savoury – as well as helpful tips, humorous anecdotes, and tasty, tasty photographs.

If her no-nonsense approach to baking doesn’t make you feel more confident about your hands plunging into a mound of flour, nothing will.

This is true for every recipe in the book. Including the one for her Mom’s Simple Sunday Pizza. There are so many unique ways to enjoy ‘za (amight?), but this simple recipe featuring good-quality tomatoes, lots of oregano, a healthy dose of sea salt, and olive oil makes me SO happy. Just add your favourite bottle of wine and you’ve got yourself a rustic feast I will invite myself over to share (whether you want me to or not.)

Y’all. You want Suzie’s book. Go get it. Then you want to make this pizza.

Mom's Simple Sunday Pizza

Prep Time 20 mins
Cook Time 25 mins
Inactive Time 2 hrs
Total Time 2 hrs 45 mins
Servings 2 standard baking sheet-sized pizzas

Ingredients
  

  • 1 Tbsp lard or vegetable shortening
  • 1 pizza dough ball store-bought or homemade
  • 1 X 28oz can whole peeled San Marzano tomatoes
  • 2 cloves garlic peeled & minced
  • 1/4 C Parmigiano-Reggiano cheese
  • 2 tsp dried oregano
  • Sea salt & fresh cracked black pepper
  • 1/4 C olive oil + more for serving

Instructions
 

  • Preheat oven to 400 degrees F. Coat a large (or 2 standard) rimmed baking pan(s) with lard. This will help keep the dough from stretching back.
  • Spread the dough to the edges of the pan(s). Set aside.
  • Spread garlic and Parmigiano-Reggiano on pizza dough.
  • Using a slotted spoon, remove tomatoes from can and place on a plate (reserve liquid for another time.) Roughly chop tomatoes and spread evenly over the pizza, pressing into dough.
  • Sprinkle with oregano, salt, and pepper. Drizzle with olive oil.
  • Bake until the edges begin to turn golden, approx. 20-25 minutes.
  • Cut into squares and serve warm with more olive oil if desired.

Notes

A word on timing. If you buy your dough from the store or butcher, your inactive time will be cut by 2 hours and you can have this pizza on the table (or precariously balanced on a plate in your lap) in less than an hour.
A word on tomatoes. It's important to get good quality canned tomatoes or they will taste like nothing. And nothing is sadder than a nothing-tomato. So be sure to buy San Marzano tomatoes and you will have a happy mouth.
Tried this recipe?Let us know how it was!

Disclosure of Material Connection: I was provided a copy of Just Crumbs: Baked: without expectation or financial compensation. I only recommend, giveaway or share products or services I love, use personally and believe will be good for my readers. All opinions, words and information here are entirely accurate and a reflection of my true experience and were not influenced, in any way, by the above mentioned products or partnerships. Opinions and views are my own. Because that’s how I roll, yo. I’ve never been one to shut my mouth – I’m not going to start now.

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