Homemade Pizza

On our second try with homemade pizza, we did better than the first. It will still need some tweaking, but all in all, I would eat this meal again.

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Ingredients

Store Brand Pizza Dough the kind where you just add hot water
For the Margherita half
Olive Oil
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
Onion
Green Pepper
Pasta Sauce I used the Bertolli Tomato & Basil
The rest of the Whole Milk Mozzarella

Instructions

Mix the pizza dough as directed. Using floured hands push the 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 leftover 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.

Notes

My Opinion:
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.

Tried this recipe?Let us know how it was!