Friday, July 18, 2014

Pizza Perfection

A super short one today, but important to share. Folks, I think I finally found my favorite pizza topping combination. After years of pepperoni and black olive pairings, another combo has caught my taste buds and I think it is here to stay.

It all started with the perfectly rolled out dough from Whole Foods - we pick up the ready-to-go balls of dough for around $4. I don't know if it was the inclusion of our new pizza stone or how we rolled it out this time, but the dough was thinner than ever. And that's a good thing in this particular anti-thick crust Chicago household.

And now for the ingredients - cooked italian sausage (never put raw meat on your pizza thinking it will cook through in the oven!), black olives, diced onion and lightly sautéed & thinly sliced mushrooms.
After 18 minutes at 350 degrees, the color was pretty much perfect. We dug in and my new fave was born.
This pizza was done in the oven, but those interested in grilling them up should read my way-back-when post

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