It was one year ago today, October 29, 2009, that little Nick lost his battle against neuroblastoma. He fought valiantly, enduring more pain in his short seven years than many people experience over an extended lifetime. His parting left a devastating void in the lives of all who knew and loved him. Nick, may angels watch over you as you find peace and rest with our Lord.
Nick’s No Nonsense Pizza
Having initially been diagnosed with cancer at the tender age of three and one half years, Nick, at age seven, was no stranger to pain and suffering. Yet, through it all, he never, ever complained. Nick loved life and enjoyed the simple pleasures derived from playing his guitar and riding his motorcycles, to mastering the latest video games available. But he mostly loved being with his family and friends of all ages. Nick’s dad taught him how to make pizza and he greatly enjoyed making it often with his Auntie Em. His very favorite pizza was quite simple – fresh dough topped with sauce, mozzarella cheese and drizzled with olive oil. He was very particular about the way in which this pizza was made. Nick would tell Auntie Em to roll and roll the dough until it was quite thin and then would direct her not to bake it too close to the bottom of the oven. You see, Nick did not like burnt crust! Nick was the light of his Auntie Em’s life and losing him this year left her with a huge hole in her heart. His strong spirit and memories of his love of the simple pleasures in life give her the courage to go on each day. When you make this pizza, be sure to take a lesson from Nick – do not complain about the things in life over which you have no control and please, don’t burn the crust!
Ingredients:
8 to 9 ozs. | Prepared pizza dough at room temperature |
2 Tbsp. | Extra virgin olive oil, plus more for finishing |
½ to ¾ cup | |
8 ounces | Whole milk mozzarella cheese, cut into 1/8 to ¼ inch slices |
½ teaspoon | Dried oregano (optional) |
¼ cup | Freshly grated Parmigiano-Reggiano cheese |
Directions:
1. Roll, roll, roll your dough until you have a 12 to 14 inch circular shape. Remember, Nick said the dough must be thin to be good. Place on a rimless baking sheet or a pizza peel that has been lightly dusted with cornmeal.
2. Brush dough with two tablespoons of olive oil. Spread marinara sauce in an even layer over the dough, using only enough to lightly coat the dough.
3. Arrange sliced mozzarella cheese over the sauce and sprinkle oregano over all, if using.
4. Bake on a preheated Pizza Grill or on a pizza stone in a preheated 500 degree oven for 10 minutes, rotating pizza after 4 minutes to prevent sticking. Bake until crust is firm and golden and top is bubbly and lightly browned. This is the point at which Nick would give Auntie Em a stern warning not to let the crust burn.
5. Remove from the heat and immediately sprinkle with the Parmigiano-Reggiano cheese; drizzle with extra virgin olive oil to taste. Cut and serve immediately. Enjoy this simple, no nonsense pizza.
*Tip: You can use a good quality purchased sauce such as Rao’s brand in place of Marion
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