FOUR PIZZAS FROM ONE RECIPE

If you like thin-crust pizza, then my new favorite pizza dough recipe will provide you with 4 pizzas.

First, I made a Cippolini Onion/Roasted Red Pepper Pizza.
Cippolini onions are those little flat onions that cost so much money. But they are definitely worth the price. They have a distinct pleasing taste. Roasted red peppers are a mainstay in our home. I'm always roasting peppers, and they disappear fast. I placed strips of pepper all around the outside of the pizza, and put the onion chunks on the inside circle, leaving the center open to the sauce and cheese.
I used Kraft Italian 5-cheese blend, already grated, for the cheese. This was a delicious pizza.


Next, Guy made a green pepper, onion and anchovy pizza by just sprinkling the components over the sauce/cheese mix. The peppers were raw, and the onions were a sweet variety, but not Vidalia. He didn't get his crust as thin as I did. (Hrmmphh! And he's the tomato pie expert?) He still liked it, I guess because he made it.

Next, I made a green pepper, onion and meatball pizza. I tossed the green pepper and onion with salt, pepper and olive oil before sprinkling them over the sauce/cheese mixture. Then I cut up 2 meatballs that were left from a spaghetti dinner and scattered them around the pizza. The pizza was not overloaded, because the components were not piled on top of each other. This pizza was delicious! And the crust was nice and thin.

Last, I made a mushroom/onion pizza. I sauteed the mushrooms in some olive oil and cooled them slightly before sprinkling them over the sauce/cheese mix; then I sprinkled some chopped onions that had been tossed with salt, pepper and olive oil over the pizza. This was also delicious.

Yes, these are all traditional. No, there's nothing exotic here. But these were worth eating. We savored every bite. Not only were the toppings tasty, the crust was thin, crispy and flavorful after having cured in the fridge.