After trying this pizza--made for a Sunday lunch by my sweetheart sister-in-law--my husband said (between mouthfuls) "you can throw this in the rotation!...". A very high compliment from him.
I attempt to schedule meal planning, and having things "in the rotation" that I know get a five star rating from the husband makes my life a lot easier(thanks Amanda!).
First, let me say: it's all about the crust! You can't skip that part!
You can find the crust recipe here.
Adjustments I made to the crust recipe:
Instead of dissolving sugar in the water I used honey. About 2 Tablespoons. I also added some extra spices (oregano, basil, some garlic powder, fresh cracked black pepper). The leftover dough I rolled into breadsticks and topped with cheese-a major hit!
Toppings:Use any you like!
Favorites around here are: alfredo sauce as the base topped with farmer's market chicken, red onion, tomato, spinach and mozzarella cheese. And a tomato sauce base with raw milk mozzarella cheese and tomato slices.
What's in the Sauce?:
Alfredo Sauce: Melt 1/2 stick Organic Unsalted Butter, and brown 3 tablespoons of whole wheat flour. Add 2 cups milk(from a grass-fed cow of course!), stir until thickened. Chop 2 cloves garlic, stir into thickened sauce. Spoon onto un-cooked crust and add toppings!
Tomato Sauce: We love the Organic Olive Oil and Basil Tomato sauce by Bertolli. Spread around on un-cooked crust until you reach your desired thickness(I use a lot! We are a saucy kind of family) and add toppings.
Pictures from my first time making them:
They didn't last long!
Thank you Jesus for taste buds!