One thing that I wish had been different about our recent amazing and historical election is how the people of Alaska ended up being presented to us. It might be the way Alaska suddenly seemed to leap into our living rooms out of nowhere. Or maybe it is simply that elections have always been about taking anything about a candidate that differs from the typical voter and magnifying it in the spotlight to make them appear too different, too risky. This election season we saw an Alaska on our TV screens so different from the One that we have come to know and love through our years of interactions with the many, many wonderful cooks who live there. Amazing people like Mary Harris. This is her pizza. It is really good.

Are Alaskans just like me? No. For pizza I would always add a pinch of fennel, but that's just me. In our country and in our cooking it is our variety that makes us rich.

I hope you get a chance to enjoy the snow this season.

Alaska Pizza

Mary shares, "After years of trying to order a good pizza, and willing to pay the price for one, we were always disappointed. At every attempt Larry would state, 'This ain't no $30 pizza!' Now when we eat our own version we get the fingertips all pressed together in exclamation, 'Now THAT'S a $30 pizza!' Thankfully it doesn't cost that much to make it."

Pizza Dough:
1 tsp. sugar
3/4 Cup warm water
1 pkg. yeast (2-3 tsp. if using bulk)
1 TB oil
1 TB dried basil or 2 TB pesto
1 tsp. salt
2 Cups flour
cornmeal for dusting

Preheat oven to 400°. Add the sugar to the warm water (130°). Whisk to dissolve, then whisk in yeast, let rest 5 minutes. In a separate bowl, sift together the salt and flour, and then add in the basil or pesto. By now the yeast should be very active and bubbly; add the oil. Gradually mix in the flour mixture.

Knead the dough by hand until elastic, not stiff; this will take about 5 minutes. Roll out to a 12-14 inch round depending on pan size. Place on a well-oiled pizza pan dusted with cornmeal. For a medium thickness, add the toppings and bake for 15-20 minutes. For a little thicker crust, let the round rise in a warm place (next to the oven works well) for 20 minutes, then add toppings and bake.

Toppings:
2-3 TB olive oil
1/2 Cup chopped onion
1/2 Cup sliced mushrooms
1/2 Cup red wine
1/3 Cup sun-dried tomatoes
2 TB water
1 TB balsamic vinegar
1 Cup mild ajvar (red bell pepper, eggplant chutney found in ethnic section of most grocers, or see recipe at right)
1/4 Cup feta cheese
4-5 pieces artichoke hearts, diced
12-16 slices pepperoni
3-4 slices provolone cheese
3-4 slices fresh mozzarella cheese
2-3 TB grated Parmesan cheese

Heat the oil in a frying pan over medium-high heat. Add the onion and sauté until transparent. Add the mushrooms. When they are soft and have shrunken, add the wine and cook until the liquid evaporates. Set aside to cool. In a small, microwave-safe bowl, mix the sun-dried tomatoes with the water and balsamic vinegar and let soak for a couple of minutes, or, drain them if they are wet packed in a jar. Cut with a scissors or chop with a knife once softened. If the dried ones haven't softened, cover the bowl and microwave for 30-50 seconds, then chop. Spread the ajvar in an even layer over the pizza crust. Sprinkle liberally with the feta cheese. Sprinkle the onion/mushroom mix over the feta. Follow this with the diced artichoke hearts. Sprinkle the tomatoes over the artichokes. Cover the pizza with pepperoni and then the slices of provolone, leaving some gaps. Top with the slices of mozzarella and then sprinkle lightly with Parmesan. Bake at 400° for 20-25 minutes. Lift the crust with a long spatula to see if the bottom is evenly browned. If the cheese isn't brown enough, put under the broiler for a few seconds. Watch closely and spin every few seconds to evenly brown.

Prep. time: 50 minutes.
Baking time: 20-25 minutes.
Serves: 2-4.

Ajvar
2 large eggplants
6 red bell peppers
2 garlic cloves, finely chopped
3-4 TB lemon juice (juice of 1 lemon)
1/2-1 tsp. salt
1/4-1/2 tsp. black pepper
1/2 Cup olive oil

Preheat oven to 475°. Wash peppers and eggplants. Thickly slice the eggplant. Place on pans in the oven and roast until the bell peppers' skins swell and turn brown and the eggplant is soft and cooked. Turn 1-2 times during cooking. This should take 15-20 minutes. Place the bell peppers in a paper bag and let steam 10 minutes, then rinse off the skins under cool water, using a paring knife to get any stubborn bits. Discard cores and seeds, then place peppers and eggplant in a food processor with the garlic, lemon juice and the smaller amounts of salt and pepper. Process until smooth, drizzling the olive oil in as you go. You can also mash it up by hand using a potato masher and it will be equally good, just a bit chunkier. Taste and add extra salt and pepper as desired. Cayenne pepper can also be added to taste. Use on pizza or serve as a great dip with slices of crusty French bread or toasted pitas.

Prep. time: 10 minutes.
Baking time: 20 minutes.
Yield: 3 cups.