When I was a kid, my grandmother gave me a set of Rook cards for my birthday. I never played. The cards looked weird. They were different from standard cards. I could never get anyone to play with me, probably because they didn’t know how. The instructions were long and confusing.
Last weekend, we were invited to our friends’ house for dinner and a Rook tournament. Yikes!
Dinner I was excited about-but Rook?!
It did help to learn that none of the other folks attending knew how to play either. (At least that’s what they said! I think John and Leta had played a time or two!)
We knew, of course, that we would have fun regardless of the game.
I asked what I could bring (I took Carrot Cake) and didn’t bother to ask what we were having for dinner.
Boy, was I excited to find John in the kitchen making Petitzas! Leta has mentioned John’s Petitzas several times. Always saying “Oh, we’ll have to make them for you!” Finally that day had come!
If I had known it was a Petitza Party, I would have brought the good camera! Thank goodness for smartphones!
John has been making Petitzas for YEARS! He learned from his brother when he was seeing this Italian girl.
The Petitzas don’t seem too hard, just a little time-consuming.
I’m sure you have to get a feel for exactly how long to leave the dough in the pan before flipping it.
Don’t those pizza shells look yummy?!
Leta and John have the serving of Petitzas down pat!
Check out those crock pots! Homemade pizza sauce-Italian Sausage-Hamburger
Leta also had a sectioned Tupperware dish for all the other toppings–ham, cheese, pineapple, olives, peppers, mushrooms-whatever you like!
This was how Leta showed us to assemble a Petitza. Sauce-Meat-Toppings-more sauce
John goes a little more extreme with his toppings!
Mine was rather conservative.
Nice air pockets!
John said the record Petitzas anyone had eaten at one of their Petitza Parties was seven. Ugh! I ate two.
We had a great time eating Petitzas AND playing Rook. Thanks, John and Leta!
By the way, the girls won!
1 pkg. active dry yeast
1 tsp. sugar
1 tsp. salt
2 Tbsp. oil
3 ½ cups flour
1 cup water (warm)
Dissolve yeast in very warm water. Stir in sugar, salt and oil and 2 cups flour. Beat until smooth. Stir in remaining flour to make a soft dough. Turn out on lightly floured board. Knead until smooth and elastic. Place in a greased bowl; brush top with oil.
Cover and let rise until doubled in bulk. When doubled, punch down; divide in half.
Shape into hand-size shells and deep-fry.
Your favorite marinara sauce
John’s Pizza Sauce
1 8 oz. can tomato paste for every 16 oz. can tomato sauce
Oregano, basil, garlic salt, onion flakes, salt, pepper, honey, Parmesan and Romano cheese.