If I had to eat one thing every day for the rest of my life, it would be pizza. It's a perfect food, satisfying on every level. With a glass of icy-cold white wine, this rivals any of the fanciest meals I've ever enjoyed.
For me, just-right-crust is thin and crisp at its edges with a soft, chewy pull at the thickest parts. I don't like pizza with too much sauce. And please don't put pineapple on mine. I like it hot or cold, in a lovely restaurant, or standing over the sink in my boxer shorts. Pizza cannot disappoint.
One of my all-time favourites is a simple, sauceless crust with potatoes. Starch times two is fine by me. Yukon Golds sliced thinly with a mandolin and layered atop lightly-oiled dough. Fresh rosemary, torn roughly from the sprig, and big flakey chunks of Maldon. A grate of fresh parmesan and a light douse of oil over the top and into a 500°F oven for 15 minutes until the crust is blistered and golden. Serve with an ultra-basic salad of mâche (nutty and mild) with a lemon-mustard vinaigrette. Yum.