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
- Pre-heat oven to 450°F.
- Place pizza on middle rack to bake for ten minutes.
- 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.
- 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.
- Slice and enjoy!