Most of the time I buy flatbread rather than the usual pizza crust. It's pre-baked so it doesn't get soggy in the middle. And the texture is just...better. Less doughy? More chewy? I dunno.
I like to get a bit non-traditional with the sauce. Sometimes I mix sweet chili sauce with ranch dressing. Sometimes it's sweet chili sauce and bbq sauce. And then sometimes it's just sweet chili sauce. Hmmmm, think we like sweet chili sauce? Think I just like saying "sweet chili sauce"?
Vegetables are a must. In fact, often we just have a vegetarian pizza because that's all that's in the fridge. Lots of mushrooms, sweet peppers, onions. This time I added spinach, broccoli, and cauliflower. That's a lot of vegetables. If there's sausage, bacon or hamburger thawed I'll fry that up while I'm chopping the veggies. It really takes no time at all.
Then on to the shredded cheese. I usually buy whatever catches my eye. Tex-mex is pretty good. This one was straight mozzarella. Nice and stringy.
Finally a sprinkling of spices. Cause chili sauce isn't enough. Oh no, there has to be black pepper at the very least. This pizza also received a nice dose of steakhouse pepper seasoning.
The last and most important step is to fold aluminum foil around the edge of your pizza. This keeps the edges from getting dried out and hard. I wish I'd figured this out sooner - every pizza turns out perfectly now. Then into the oven for 20 minutes and it's done.
Check it out. You want some, don't you?
I like that this pizza is light. You decide how much cheese to add. You decide if you want meat or not. There is barely any oil and fat in this pizza and yet the flavour is still all there.
Here are some photos of pizzas past.
The only problem is that there are never any leftovers!
Linking up to these parties this week!