We are big…huge…pizza lovers.
It really is the perfect food.
unlimited toppings,
seasonings, oils
veggies, meats and cheeses.
There was that inspired moment last summer
when I realized that we could be living on the boat and still enjoy pizza (link)
Enter on the scene – Naan bread
and now that I can make my own pita (link)
Making real pizza dough onboard is more involved that I would like to be for now,
which led me to this idea (link)
1 tube crescent dough
1/2 cup sundried tomatoes in oil, loosley chopped
1 small onion, chopped
1/2 cup sprouted lentils (link)
1 tsp dried chilis
chili oil or EVOO
1 tbsp fresh thyme leaves
1 cup mozzarella, shredded
Heat grill
(or conventional oven to 400 ° )
Unroll dough onto pizza stones lined with parchement paper
(my stones are 6″ squares that fit perfectly on our cockpit barbecue)
Drizzle oil (chili or EVOO) over dough
Sprinkle with seasonings of choice (dried chilis, thyme leaves)
Distribute onions and sprouted lentils over dough
and top with cheese.
Grill or bake for 15 minutes until crust has browned and cheese is melted.


Galley Kat Note:
I call it Pizza in a Pinch because the crust isn’t what a true pizza lover would wish for.
But the little tube of dough would not take up much room in our boat cooler.
And when all the home made pita is gone and the Captain asks for pizza,
Captain can have pizza.


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