Monday, January 11, 2010


This isn't just any ol' pizza. It's REALLY GOOOOOOD pizza! I saw this post and just had to make it. I've thrown toppings on a Boboli pre-made crust and have used a lot of the Pillsbury pizza crust from that little silver and blue can but I've never EVER made my own pizza crust from scratch. I was inspired to try my hands at it. Meghan made it look so easy, and with my new KitchenAid stand mixer, I knew it would be possible.

"Captain Hook" makes making dough easy peasy.

The homemade pizza crust (originally found here) was super tasty. It made a thick crust so next time I'll make 2 thin crust pizzas or save half the dough for another day. I'll also roll it out so that it bakes "flatter."

Pizza prepped and ready for the oven.
Mini Heirloom tomatoes, Italian sausage, turkey-roni, onions, yellow peppers, garlic, Italian seasonings and mozzarella cheese.

Hubby loved it and the boys did, too. They said it was the best pizza ever. :)

Slightly thicker crust than I like but everything was still AWESOME!
My slice square had extra tomatoes (hubby doesn't care for them) and lots of red peppers.
Next time, in addition to the sauteed veggies, I'll add some raw veggies (onions and more bell peppers) as well as artichoke hearts and sundried tomatoes.
Che Pizza รจ Deliziosa!
Yes, this was a delicious pizza indeed!

~8 oz pizza sauce (You can buy pizza sauce but homemade tastes so much better.)
1 package ground turkey sausage, cooked and crumbled (~4 ounces - Recommended: Louis Rich)
Turkey pepperoni (Recommended: Hormel)
2 teaspoons olive oil
1/2 yellow pepper, finely diced
1/2 yellow onion, finely diced (sweet or regular)
Mozzarella cheese, shredded
Parmesan cheese, grated
Pizza/Italian seasoning, to taste
Cornmeal, ~1/4 to 1/2 cup


1. Heat olive oil in a saucepan over medium/high heat. Add the yellow pepper and saute for 3 minutes. Then add half of the onion (equivalent of 1/4 onion) and garlic and saute until softened, about 3-5 minutes.

2. Preheat oven to 500F. I did not heat my *pizza stone for 30 mins. as original recipe suggested.

*Another Pampered Chef tangent: Their stoneware is awesome. Cooks/bakes food evenly and quickly. Great stuff! I used my large bar pan and it's the perfect size for pizza.

3. Generously apply cornmeal to a large surface (like a cutting board) and roll out dough into a large rectangle if using a bar pan (or a circle if your pizza pan is round). Using ample cornmeal is essential to eventually sliding the pizza onto the pizza stone.

4. Add pizza toppings. I added in this order: sauce, pepperoni, sausage, sauteed onions, peppers, garlic, mozzarella cheese, grated Parmesan cheese and then a sprinkle of Italian seasoning.

5. Bake for 8-12 minutes or until cheese is melted and browned.

6. Remove pizza from oven, cool for 5 minutes, slice and enjoy!

Source: adapted from You're Gonna Bake it After All

1 comment:

  1. Your pizza looks delicious!!! I love your toppings - those mini heirloom tomatoes are adorable! You have a great blog here :)


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