Parson's Corner

Parson’s Pizza Pie to be espied!

The Parson's Pizza is made with what ever is at hand. However, the following is preferred, sometimes followed, and acquired with persistence.


  • 1 1/2 - 2 cups of flour
  • 1/2 - 1 cup of water (tepid)
  • 1/2 tsp salt
  • 1 - 2 tbsp oil (canola or olive)
  • 1 tsp sugar (optional)
  • 1 - 1/2 tsp yeast (half a package)
  • Tomato paste (add water) or sauce
  • 1 - 2 tsp basil
  • 1 - 2 tsp oregano
  • 1/4 tsp cayenne (or hot sauce)

The above is the Parsons personal recipe, and the Parson always, well almost always, uses whole wheat flour. Herbs may also be added to the dough. The Parson tops the pizza with he finds in the fridge, or what's fresh from the garden.

Dough is a basic bread recipe (from which the Parson is known to make French bread). For a deep dish pizza try a cast iron pan, for your extra iron.

Mix the ingredients and allow to rise. When ready to prepare your pizza lightly oil a pizza pan. Add the toppings and bake at 350 (or there about) for about 15 minutes (or so).

A pizza can range from a fresh garden vegetarian — to one with pepperoni, anchovies, or whatever your savoury appetite desires. With a soft cheese of course atop. Pizza is a fun food — have as much fun making it as serving it. A Caesar salad goes nicely with pizza as well.

But watch out when the parson cooks! Flour flies.

During a recent power outage the Parson read Beginning to Pray, by Anthony Bloom. The Parson is presently reading Python: Phrasebook
- nothing to do with snakes (Python is a programming language). The book was recommended by a nephew.