This Dinner Will Get You Laid – That’s Amore – Movie Night Heirloom Tomato Pizza

Given that a giant NASA satellite is about to hit the earth, now might be the perfect moment for serious thought, some sober and appropriate reflection. Possibly even philosophical or religious musings.

Or denial.

“Let’s go to the movies Annie!” I said to Jon as we picked up enough tickets to last us all night at the IFC box office and headed for the popcorn.

He gave me a blank look. “What?”

“Let’s go to the movies Annie!”

“Um, Kate?”

“Yup?”

“My name is Jon.”

“Um Jon? Yes, I know that. It was on the marriage certificate for one thing.”

“So?”

“Does this mean you’ve never seen Annie?”

“Who?”

“Seriously. Annie? The Sun’ll come out tomorrow! Betcha bottom dollar that tomorrow there’ll be sun. Just thinking about tomorrow …”

“Great. Singing. In public. Great. So this must be the musical?”

“Yes, the musical. Annie’s never been to the movies, and there’s this big song and dance number where they go, and it’s super glamorous and awesome. It’s iconic. And they all sing Let’s go to the movies Annie!”

“I am a boy. From Scotland. Why would I have seen Annie?”

“That is going to change.”

It changed.

Pizza with fresh tomatoes

Can I strongly suggest some truffle butter popcorn in addition to the pizza?

If you live near a Trader Joes or an amenable pizzeria, buy a ball of pizza dough. Oil a banking tray and dump out the dough onto it. Press it out as much as you can, then leave it alone for a few minutes. Poke it and stretch it out again. Give it another few minutes. Poke it out again – it should be about the sixe of the tray now, and very thin – then proceed with the toppings.

Or make your own dough:

3 cups flour (I use 00, though if you want to use something more adventurous, half white half whole wheat perhaps, you may need a little more water)
1 packet of dried yeast
1 tsp sugar
1 cup warm water
1/2 tbsp salt
2 tbsp Olive oil
Extra flour for dusting and extra olive oil for oiling

• Sprinkle the sugar and yeast into the warm water and let stand until the yeast begins to foam (a couple of minutes)
• Combine the flour and salt in a bowl (mixer for preference), then add the 2 tbsp olive oil and the yeast mixture. Using the dough hook, and stopping to scrape down, mix and knead for five minutes (or, by hand, for 10)
• Half way through, have a feel of the dough – if it’s crumbly add some more water, if it’s too sticky, add a bit more flour – it ought to be smooth and plump and soft
• Take the dough out of the mixer and give it a quick knead by hand, then put it in an oiled bowl, cover with a tea towel and let rise in a warm place for an hour
• Punch the dough down, divide the mixture into two pieces (each piece serves 2 – 3 people, and the spare piece can be kept in a zip lock in the fridge for up to a week)
• Oil a baking tray, and put the dough in the middle. Press out to try to cover the tray and thin out. Leave for a few minutes, then press out again. Leave for a few minutes and press out again – it should be thin

Heirloom Tomato Caprese Pizza

• Turn the oven up as high as it will go – 500 ish
• Chop the cherry tomatoes, then squeeze them in your fists over the sink to get rid of most of the liquid. Put in the processor with the basil and 2 tbsp oil and season well. Pulse to blend
• Spread enough of this on the pizza base to cover
• Slice the heirloom tomatoes and arrange on the pizza, tear up the mozarella and scatter over
• Bake for 10 – 12 minutes until the base is crisp and the cheese it bubbling
• Drizzle with some more of the basil tomato oil before serving with a grind of fresh black pepper