So we copied Delfina Pizzeria...

Ingredients

Dough:

• 2 cups flour
• 1 teaspoon yeast
• 2/3 cup water
• 1/2 tablespoon olive oil
• pinch of kosher salt

Topping:

• 7 tomatoes
• 4 cloves garlic
• 1 teaspoon oregano
• salt
• olive oil
• fresh basil
• Bocconcini (small mozzarella balls) cut in half

Instructions

Dough:

• Mix olive oil, water, and yeast for 5 minutes (stirring the whole time)
• Mix in flour, knead for 15 minutes on a floured surface
• Let rest 20 minutes in a bowl covered by a warm, damp cloth
• Sprinkle with salt and knead another 10 minutes
• Wrap in plastic wrap and let sit for at least 4 hours in a warmish room
• Spread out on floured surface into pizza shape
• Preheat oven and pizza pan to 500 degrees (or 550 if your oven can handle it)
• Cover with toppings and brush crust with olive oil.  Bake for about 15 minutes.

Sauce:

• Chop the tomatoes roughly and chop the garlic pretty finely
• Saute garlic in olive oil for about 30 seconds to 1 minute.  Add tomatoes and cook for at least 30 minutes.  Add salt and oregano to taste.  Add a little olive oil at the end.  The sauce should thicken up a little bit.
• Put sauce on pizza, dot pizza with cheese.  After cooking the pizza, top with sliced up basil.  Add a sprinkle of salt on top of the pizza and let it cool for 5 minutes.

Kale and Chickpeas (use as a side or on pasta!)

Ingredients:

• 1 bunch kale
• 1 red onion
• 1 can chickpeas, rinsed
• red pepper flakes (optional)
• red wine vinegar

Instructions:

• Sautee the chopped red onions in some olive oil.  Add some red pepper flakes at this stage if you want them.
• Pour the chickpeas into the pan.  Add a splash of vinegar and some salt.  Cook for a minute or two.
• Now add the kale.  You may need to add some more vinegar or some other liquid to add some steam to wilt the kale.
• Cook for a few minutes.  Add more vinegar and salt to taste.
• Mix in with pasta or eat alone!