I like to consider myself a competent cook. But when I think about it, I never really cooked that much. Maybe once or twice a week, usually just for dinner. Sidenote, I don’t really consider scrambling eggs for breakfast as cooking, so I’m not adding that to the cooking tally. Usually, I would make a big batch of something for dinner and have that as leftovers for a couple of days. However, that all changed when the pandemic happened. Now I’m cooking twice a day, every day. Mainly because I have someone quarantining with me who loathes leftovers. It can be a pain to have to cook two separate meals every day, but it’s also been fun experimenting with new recipes and expanding my culinary skills. It’s also one of the few ways that I can keep the creative juices flowing during this panini.
Lately, I’ve been making a lot of pizzas. This sheet pan pizza is super simple. Basically, all you have to do is roll out some dough, I usually opt for Trader Joe’s garlic and herb, until it’s thin. Toss it onto an oiled sheet pan and drizzle some oil onto the dough. Sprinkle on some minced garlic and bake it at 450 degrees. After eight minutes, remove the sheet pan from the oven and top with caramelized onions and mushrooms, spinach, and a variety of cheeses – this time I used Boursin, mozzarella, parmesan, and gruyere. Put back in the oven for about another 8-10 minutes and finish with a crack of black pepper and sea salt.
