Store Brand Pizza Dough (the kind where you just add hot water)
For the Margherita half
Fresh Whole Milk Mozzarella (we found one you can unroll! How awesome is that?)
Roma Tomatoes (I used two)
Basil (I took a sprig from the garden)
For the regular pizza half
Small Wedge of cheddar cheese (I used a Baby Bel that needed to be eaten)
Pasta Sauce (I used the Bertolli Tomato & Basil)
The rest of the Whole Milk Mozzarella
Mix the pizza dough as directed. Using floured hands push dough out onto a lightly greased (I used olive oil for this) pan. I then filled in all the holes and tried to even it out. For the Margherita half, I brushed the dough with the rest of the olive oil. On the regular half, I brushed the dough with the pizza sauce. Then add 2/3 of the mozzarella, enough to cover most of the crust. Put in the oven (at the pizza dough packaged directions). The key here is to keep an eye on it. All the cheese was melted at about 15 minutes for me. I then added the toppings (except the basil) and covered with the left over cheese and baked until the cheese was all melted. Once I took it out of the oven, I added the basil and let it cool.
In the future, I would add some spices to the crust. At least garlic and oregano. I would also bake the crust alone, plain, until lightly browned before adding the toppings. It was a little chewier than I like this time. Additionally, I would reserve a little more cheese to help the toppings stay in place.