Seriously, I have.
This one was amazing with portobello mushrooms, roasted red peppers, onions, and yeah..a little chipotle. I can’t get past that spicy, smoky combo!

I have found that by letting the pizza crust rise in the pan, baking at 500F on a stone until done, and then adding ingredients and baking at 375F until cheese melts I end up with crispy, chewy, yummy crust.
Adding 1-2 tablespoons straight gluten flour to your pizza crust recipe will also give you that awesome chewy crust.
You can use homemade sauce or Newmans Own Sockarooni. I love that stuff. Use a combination of cheeses:

Fontina
Mozzarella
Romano
Provolone

Or whatever …read more

Can I say it one more time? I love autumn! I don’t even like to call it fall. I love the changing leaves, the chilly breezes, the smell of crisp apples…
Which is why it seems so amazingly unfair that I have lived in Texas for most of my adult life. Lest this turn into another whine about the four states where I would prefer to hang my Calphalon pots we will move right along to the post for today..

If you make these small they are great appetizers. If you make them a little larger they are a breakfast roll. Either …read more

Yep.  Pizzaria style.  Hand tossed.
The thing is I always make hand tossed pizza.  I have been doing it for years..I can even get it spinning.  I thought..aha! This will be a piece of….cake pizza.

 
I love homemade pizza.  Once you get past the pepperoni-cheese box then you find an entire world of options.  One of my favorites is grilled eggplant and caramelized onion pizza.
I love the sweetness of the onion and the eggplant coupled with fresh tomatoes and lots of spices.