Sunday, June 9, 2013

Home (part 2): Panless Pizza Supreme

Glenn returns to the Group's cellblock with the dire news that the corridors of the prison tombs around the boiler room have been overrun by Walkers. He wants to take a car to scout the outside of the prison and determine how the Walkers are getting in.

Rick still wanders aimlessly around the prison grounds. Hershel calls him over to the fence to talk. The old man offers his help and Rick confesses that he has seen Lori and Shane.

Axel and Carol watch Rick wander and Axel discusses how stress affects a person. He starts to tell Carol a story about his brother when gunfire erupts and he is killed instantly.

The Governor and his men have arrived and they open fire on the prision. The entire Group is separated and pinned down. A delivery truck rams the main gate and enters the outer perimeter. Emerging from the truck, a masked driver releases a small herd of Walkers. 

The once secure area is now overrun and the Group is swarmed. Rick tries desperately to fight his way in but the sheer number of Walkers makes it impossible. All hope is almost lost when Daryl and Merle Dixon appear from nowhere and beat back the swarming herd; saving Rick's life in the process.

The Group has gained two fine fighters and lost yet another member. The prison yard is overrun once again and the Governor is still at large. Hershel would not have allowed the Group to simply stand and stare at the heartbreaking sight. He would certainly have forced them inside for their evening meal.

Despite its seeming impossibility, a delicious pizza can be put together from pantry ingredients. A Parmesan and garlic crust forms the base and jarred olives, mushrooms and roasted red peppers and shelf-stable cheese top this unexpected treat.

And when the dead rise; if one of your group turns out to be good with a  sword…whatever you do, don't make them sleep in an overturned bus!

Panless Pizza Supreme

For the Crust:
2 cups Heart-Smart Bisquick baking mix
1/4 cup Parmesan Cheese
2 tsp. Garlic Powder
3/4-1 cup hot water
1/4 cup cornmeal

For the Sauce:
1 small can tomato sauce
2 Tbsp Dried Oregano

1 jar Roasted Red Peppers, drained and sliced
1 small can black olives, sliced
1 small can sliced mushrooms, sliced
1/2 of a 16 ounce package of Queso Blanco Velveeta

Preheat oven to 375°F. Alternately, heat campfire coals to red-hot and allow coals to cover with white ash. Grease a baking pan or jelly roll pan or a cast iron skillet with oil or shortening. Sprinkle with cornmeal and rotate pan until the surface is evenly coated with cornmeal

For the Sauce: In a small bowl, combine tomato sauce and oregano. Stir until blended. Set aside.

For the Crust: In a large bowl, combine baking mix, cheese and garlic. Stir in 3/4 cup of hot water and blend until a moist dough forms. If needed, add the additional 1/4 cup water. Sprinkle a clean, flat surface with a few tablespoons of baking mix. Turn out dough onto surface and knead gently 5 or six times until dough's surface is smooth. 

Place dough onto prepared pan and pat out into a 12 to 14 inch circle. Top with 1/2 cup of sauce mix and spread sauce to within 2 inches of edge of crust.

Top with sliced cheese and slices of roasted red peppers. Sprinkle with olives and mushrooms.

Bake in preheated oven for 22-25 minutes or until crust is golden and appears dry and cheese is melted. Alternately, cover baking pan with aluminum foil and place over grill over campfire coals. Bake for 10 minutes and uncover to check. Rotate pan if necessary to ensure even baking. Reseal foil and bake for another 5-10 minutes or until crust is golden and cheese is melted.

No comments:

Post a Comment