Every week we make homeade pizza. We don't venture outside the box much with toppings, but we've both found combinations we like and we don't seem to tire of them.
Caesar salad dressing as sauce and thinly sliced tomatoes roasted for a bit before adding chicken, fresh basil leaves, fresh mozzarella and a little grated romano.
Basic meat lovers... with extra, extra cheese.
In case you don't have a pizza crust recipe you like, here is the one we use...
Pizza Hut Pizza Dough
2 pkgs yeast
2 tsp sugar
2/3 c warm water
2 c cold water
2 Tbls sugar
1/4 tsp garlic powder
3 Tbls oil
1 scant Tbls salt
6 1/2 c flour
1/2 tsp oregano
Mix warm water, yeast and 2 tsp sugar. Let stand 5 minutes until bubbly. In another bowl, mix cold water, 2 Tbls sugar, garlic, oil, salt, oregano and 3 c flour; beat until smooth. Add yeast mixture and remaining flour. Mix until combined then knead until elastic. Divide into thirds. Press each third onto greased pan. Let rise 5-10 minutes then add sauce and bake at 400 for 10-15 minutes. Remove and add toppings, then bake until heated through and cheese is bubbly.
I usually cut the recipe in half and divide a bit unevenly, giving David the larger part. And it's usually more than enough for one meal. I keep thinking I'm going to make a full recipe and put half of the unbaked dough in the freezer.
Also, I recently ran across this fruit tart pizza recipe in the July 2011 edition of Real Simple. I had a pie crust on hand so I gave it a try. It was very easy and very yummy!
From Real Simple
1 refrigerated rolled piecrust
3 thinly sliced nectarines or peaches
3 tablespoons turbinado sugar
2 tablespoons unsalted butter, cut up
1.Heat oven to 375° F with the rack in the lowest position.
2.Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines or peaches. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.
3.Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.
Our version with peaches and blueberries- yum!
Do you make homeade pizza? If so, what are your favorite toppings?