Pizzas with Chipotle Sauce

Recently, my cooking preoccupations have reoriented toward pizzas. I love pizza and it is, by far, one of my favorite meals. I've eaten fabulous sorts and some pretty disastrous pizza. For example, the disgusting specimen I was served in Abilene, Kansas was the worst pizza I've consumed--worse than the insipid pie sold from a rural Illinois gas station. If pizza is an option, no matter where I'm at in the world, I often try it if the situation permits. So there's little surprise that I enjoy whipping up a dough and firing the oven up to 500. Peaches and a few other ingredients appeared on my forays into grilled pizzas and, in actuality, my first dabbles with the dish.

I am cooking several pizzas in five weeks for a baby shower hosted at our apartment for close friends who are marrying in two and a half weeks. The exact number of guests for the baby shower is unclear, as is the total of pies and varieties. I'll run the grill and oven and will call upon Mark Bittman's easy pizza dough recipe in How to Cook Everything. In a matter of a couple of hours, the recipe produces a reliably tasty crust and base. The question is what to choose for toppings, and the suggestion window is open.

Recently, I added chipotle peppers to the sauce and boosted the tomato paste by a 1/4 of a cup, or so by eye, to boost the volume and consistency. The result has been a spicy sauce that works quite well with chicken chorizo as long as I balance the proportion of sauce and cheese. We topped the pizza with sauteed spinach last night and I was not blown away, to my disappointment. We learned, however, the longer the chipotle sits, a week in this case, the hotter the sauce. In the past, I eschewed a rolled up crust in favor of a standard flat pizza. I opted to alter my approach as the pictures demonstrate, and we've been impressed with the initial returns. I don't have a fool-proof formula and, as you can imagine, we'll experiment mightily in preparation for the baby shower parade of pizzas.