Who needs to go out to get a brick oven pizza when you can do it right at home! My daughter and son-in-law gave me a pizza stone for Christmas so I am excited to use it.
Now you are welcome to make your own pizza crust, however, the store bought versions can be just as good. I get mine in the deli section at Publix grocery here in Alabama. As my husband, David, and I have gotten older we tend to like a lighter red sauce so I have been playing around with different sauces. We seem to prefer a combination of red sauce, pesto and olive oil. You can use any toppings you like but I found this combination makes the pizza taste like a restaurant gourmet style pizza and we loved it.
-1 premade pizza dough ( if you like a thick crust use 2 premade doughs)
-1 Tbs of cornmeal
-1/4 cup mushrooms
-1/4 cup 3 baby sweet bell peppers (red, orange and yellow)
-1/4 cup onion
-1/4 cup of jarred artichoke hearts
-1/2 cup arugala
-2 cloves minced garlic
-6 slices of chopped bacon or use can use Hormel Real Bacon Pieces
-1/4 cup chopped black olives
-1/4 to 1/2 cup of Bertoli pizza sauce and Pesto sauce
-8 oz of Sargento Mozzarella and 8 oz of Sargento Pepper Jack
-Preheat oven to 400.
-Spray your pizza stone or sheet pan with Pam and sprinkle the cornmeal on the top. This gives the bottom of the crust a nice crunch. Roll your dough out to fit the size of your dish and set aside.
-In a large sauce pan saute your onion, mushrooms, sweet peppers, artichoke and garlic
-Spread your prepared pizza sauce on your dough followed by your pesto sauce
-Sprinkle your skillet saute mixture evenly over your pizza and add your chopped bacon and olives
-Sprinkle your cheese over your pizza
-Bake at 400 for 10 – 15 minutes or under crust seems cooked and cheese is melted.
-Remove from oven and top with your fresh arugala, drizzle with olive oil and a pinch of salt.
There you have it! Your own gourmet pizza. The cornmeal on the crust gives it a heavenly crunch and the combination of pizza sauce and pesto sauce is such a great twist on flavor.