Rustic Pizza Pie

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.

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