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the ‘zas of may

Since it’s the last day of the month and I haven’t posting much lately, this will be the post that covers all of the homemade pizzas Mare and I made and enjoyed in May.

May 8th
Pepperoni & Canadian Bacon
A huge bubble formed in the middle and sent the toppings
sliding to the edges like lava flowing down a volcano.

May 15th
Canadian Bacon & Red Onion
This one turned out excellent.

May 24th
Canadian Bacon & Red Onion
A repeat of the previous week.

May 29th
Thick-sliced Pepperoni & Diced Portobello Mushroom
Very hearty and greasy delicious.

Unmentioned ingredients in descriptions and comments above:

  • Pizza dough
  • Homemade marinara
  • Shredded mozzarella and Italian cheese blends
  • Parmesan cheese to soak up any excess moisture and for sog prevention
  • Olive oil (extra virgin, both garlic-infused and plain) to grease the baking sheet

Baking directions

  1. Pre-heat oven to 450°F.
  2. Place pizza on middle rack to bake for ten minutes.
  3. About five to six minutes into baking, rotate the pie 180° to help bake evenly. During the rotation, you can monitor any bubbles that may be forming. Simply poke them with a fork.
  4. After ten minutes, remove the pizza from the oven and allow to cool for a few minutes. A cooling rack will help the steam leave and make the crust firmer.
  5. Slice and enjoy!

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