One of our guilty eating pleasures, when we find ourselves at home, has got to be pizza. I know I’m not alone when I say we eat pizza at least once a week. For the longest time, we’d order from Firewood on Cambie St. to get our weekly fix, but for a large pizza, there isn’t much left from $30.00 after taxes and tip.

Now, I simply reach into the freezer to locate a ball of pizza dough. I keep three or so balls of frozen dough on hand at any given time and simply pull one out on the morning of a “pizza day” to thaw. Calabria Bakery makes a very good frozen dough that can be procured from a number of different retailers including La Grotta on Commercial Drive or Bossa Foods on Victoria for about $2.00 a piece. Cheap at twice the price for the amount of time it saves!

I’ve also taken to doing our pizza’s on the BBQ instead of in the oven. It keeps the heat out of the kitchen, affords more time outside and did I mention that it’s incredibly easy to do!

After a trip of a lifetime to Sicily last fall, I truly embraced the “less is more” pizza esthetic that is so common there. Just a few simple ingredients, with freshness being key, are used. In raiding our fridge, I’m often working with less than fresh ingredients to make my pies, but the results have been pretty spectacular none the less.

Now, if I could only make a descent bottle of white, I’d really have it all at a fraction of the usual attendant costs.