This pizza recipe was totally inspired by the new bread baking book, Artisan Pizza and Flatbread in Five Minutes a Day.  I used Jeff and Zoe's 50/50 pizza dough and alfredo sauce recipe from the book and went on my way from there.  That's the great thing about pizza recipes, you can go traditional or just pull out your leftovers and get as creative as you dare.

With this Spinach Alfredo Pizza recipe, I went outside the lines with some leftover Spanish Lentils.  Spanish lentils are small but meaty.  They make a very good protein substitute for a traditional hamburger, onion and cheese pizza.  Trust me.

I used the 50/50 All-Purpose and Cake Flour recipe from the new book to make the dough. The recipe makes more dough than I need for one dinner, which is perfectly alright with me.  I put all the extra dough back in the icebox for future meals.  Because the 50/50 recipe didn't contain egg or milk products, it kept very well in the icebox for 2 weeks.

HERE WE GO

50/50 artisan pizza dough for at least eight 12-inch pizzas or flatbreads

• 3 1/4 cups lukewarm water
• 1 tablespoon granulated yeast
• 1 1/2 tablespoon kosher salt, or 1 tablespoon table salt
• 4 cups unbleached all-purpose flour
• 4 cups cake flour

Mix the yeast and salt with the water in a 5-quart bowl, or a lidded food container.

Mix the flour without kneading, using a spoon.

Cover, not airtight, and allow it to rest at room temperature until the dough rises and collapses, about 2 hours. (I have put the dough in the icebox overnight, used it the next day and all was good.)

The dough can be used right after its initial rise, but it will be sticky and harder to handle.  It's best to refrigerate it in a lidded (not airtight) container and use for pizza over the next 14 days.  The flavor improves with time, too.

On pizza day, roll out or stretch the dough into a thin round and finish with favorite toppings, using any of the recipes in Artisan Pizza and Flatbread in Five Minutes a Day.

Time to bake!  Heat the oven with a pizza stone inside to 450°F.
Get out a pizza peel and dust it with flour.  With floury hands, pull out about an orange size glob of dough.  Dust the ball with flour.  Gently stretch the surface of the dough around to the bottom on the all four sides, rotating the dough in your hands to form a ball.

Flatten the ball with your hands and a rolling pin directly on the dusted pizza peel.  Roll it out to a 1/8-inch thick round, or the shape of an amoeba under glass is tasty, too. Keep dusting the peel surface to prevent sticking as you work the dough.

For a crispy crust, slide the pizza round onto the hot pizza stone to bake for about 7 minutes.  Pull it out, flip it over, and lay on the toppings.  Slide the pizza back into the oven and finish baking for another 7 minutes or so.

NOW FOR THE ALFREDO SAUCE

• 1 1/2 cups whole milk, warmed up
• 2 1/2 tablespoons olive oil
• 3 tablespoons white flour
• 1/4 teaspoon salt
• 1/2 cup grated Parmesan cheese.

Heat the oil in a small saucepan over medium-low heat, then add the flour.  Whisk flour into a paste and cook for 2 minutes.  Don't let the flour brown.  Slowly add the warm milk while whisking the mixture.  It will thicken up quickly in about a minute.  Remove from heat, add the salt and cheese.  It's ready.  Store extra sauce in the icebox.  It will good for almost a week.

TOPPINGS

• 1/2 to 1 cup spinach, blanched and squeezed dry
• 2 to 3 mushrooms, thinly sliced
• 2 to 4 tablespoons cooked lentils
• ricotta cheese
• Mozzarella cheese, grated

BRING IT ALL TOGETHER

Half bake a pizza round.  With the bottom browned crust side up, spread on the alfredo sauce. Spread out the spinach, mushrooms, and lentils. Add a few dollops of ricotta cheese here and there.  Top with mozzarella cheese.

My favorite bread makers, Jeff Hertzberg, M.D. and Zoë François, have another BRAND NEW AWESOME bread book out.  The mouthwatering title is Artisan Pizza and Flatbread in Five Minutes a Day.  And baby is it loaded with the works!  My stomach growls every time I flip through the recipes.  Y'all, I could eat pizza every day of my life using this book and never grow bored.

Well last week sometime, I was reviewing my Advanced Readers' Edition of Artisan Pizza and Flatbread in Five Minutes a Day (don't I sound fancy?) for the umpteenth time.  And of course, I HAD to have pizza in my next meal.  I made a Spinach Alfredo Pizza with Lentil which is not in the book.  However, the pizza dough and Alfredo Sauce recipe are in the book.  You gotta use the book title links to go over to Amazon and read through the INDEX of this book.  The extra information and bonus recipes are ones you want in your arsenal of "Won't Make My Butt Look Fat" recipes.  I'm not trying to imply this is a low-fat cooking book. It's not.  It's a great "I love to eat fresh food on hot, soft bread" cookbook.

Just like Jeff and Zoë's other two books, Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, making pizza and flatbread dough ahead of time takes 5 minutes.

Why buy the new book if you already own the first two?  All new recipes, Baby.  From Hawaiian to Middle-Eastern, the recipe collection stretches around the delicious world.  Again, check out the INDEX on the Look Inside section on Amazon from this link: Artisan Pizza and Flatbread in Five Minutes a Day.

Wanna go see the Spinach Alfredo Pizza with Lentils I made?

Go here: Spinach Alfredo Pizza with Lentils.

I've learned a NEW WAY, new for me, to have a great tasting pizza loaded with vegetables and the crust never gets wet and loses its crispiness.  Are you interested in knowing the trick?

• Roast the vegetables BEFORE you put them on the pizza!

It is an extra step to preparing the pizza, but it's not a time consuming one.  A good hot oven can roast up bite size veggies in under 10 minutes.  And it makes a BIG DIFFERENCE in the flavor of every bite, too.

HERE'S ALL IT TAKES

Toppings for a medium to large pizza

• 1/2 red bell pepper, sliced into thin strips
• 1/2 cup sliced red onions
• 1/2 broccoli florets
• 4 large white mushrooms caps, sliced 1/2-inch thick
• 1 tablespoon fresh rosemary, roughly chopped or 1 teaspoon dried
• 1/2 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon olive oil

Pizza Crust

• 1 grilled pizza crust, or ready made thin crust
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan
• 1 1/2 cups to 2 cups shredded mozzarella

Heat oven to 425ºF (200ºC)

Toss all the vegetables with the olive oil in a shallow baking dish or cookie sheet.  Roast until the vegetables are tender and lightly browned, about 10 minutes.

Brushed the pizza crust with the olive oil.  Sprinkle with Parmesan.  Pile the roasted vegetables over the pizza.  Top with mozzarella cheese.  Pop the pizza into the oven and bake for 7 to 10 minutes.

Forgive me readers, it's been 3 months since the last time I made pita bread.  I've been struggling with the issues of Simple & Fast recipes vs. Simple & Slow.  Not every good meal can be made in 1 hour or less.  Some things takes time.  Some foods are just WAY better made from scratch and they just happen to take a while to become awesome.  This is my reasoning behind making homemade pita bread and flour tortillas.

So I got out my recipe for Homemade Pita Bread.
Makes 8 pitas

• 3 cups flour (1/2 whole wheat, 1/2 all purpose)
• 1 1/2 teaspoons salt
• 1 1/2 tablespoon honey
• 1 packet yeast (or, if from bulk, 2 teaspoons yeast)
• 1 1/4  to 1 1/2 cups warm water, 90F to 100F degrees
• 3 tablespoons extra virgin olive oil

Mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water (I had to add an extra 1/4 cup).

Once all of the ingredients form a ball, knead using an electric mixer, mix it at low speed for 10 minutes.

Place dough in a bowl that has been lightly coated with oil.  Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel & let rise until it has doubled in size, approximately 90 minutes.

Punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape.

While the dough is resting, preheat the oven to 450F degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

Spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn't necessary (in the batch pictured here I removed them at 3 minutes).

TAKE COMFORT MY FRIEND, not all the pitas will puff up this beautifully.  In fact, this ONE out of 8 pitas puffed out like this.  ALL the others just bubbled, however, they ALL TASTED GREAT!

And you know what else my friend, it doesn't even matter that they puff up.
'Cuz, we're turnin'em into pizza crust!

With the oven & pizza stone still hot, cut up grilled chicken, red bell peppers and onions.

Shred up your favorite cheese.  It doesn't have to be Mozzarella.  Romano, feta, goat, cheddar, Gouda, Monterrey jack, and jalapeno Havarti will work .

Spritz a little olive oil on the pita.  Layer on the chicken, veggies and cheese.  There's no need to go heavy on the goods.  The lighter the better.  Season with freshly ground pepper.

Slide the pizzas back onto the stone and BAKE for 3 to 6 minutes.  Watch the edges.
You're ready to eat.

On the second night we ate pizza, I topped it with chicken marinated in limes, homemade salsa, grilled onions, black beans and Tyler Florences' Pink Chili Mayonnaise drizzled on top.

I'll tell ya about how I marinated the chicken for each of these pizzas in the next post.
This is enough for one post, don't you think?

Oh, ok, one more recipe.

Tyler's Pink Chile Mayonnaise

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 chipotle in adobo, plus 1 tablespoons of adobo sauce
• 1/4 lemon, juiced
• Kosher salt and freshly ground black pepper

Blend all the ingredient with a small food processor.  Move to serving bowl.  Refrigerate until ready to serve.

I'll be completely honest with you.  I haven't been a fan of sun-dried tomatoes. I'm not even sure I've grown to the level of "fan", yet.  For years now, I've read restaurant menus carry on about sun-dried tomatoes in their dishes.  And for years now, I haven't met a sun-dried tomato dish I liked.

You already know I'm slow on picking up on the latest fads.  But you gotta know something else about me.

Even when I try a new food or dish for the first time and I don't like it, it's not enough for me to declare, "I don't like it."  I will continue trying that fruit, vegetable, dinner recipe - cooked at different times by different people/restaurants/myself, before I'm completely convinced that I don't like it.

Foods that I didn't like as a teen-ager, I have grown to love them cooked differently from the way they were introduced to me.  All the legumes - grossed me out as a kid.  Now, I can't go a week without making a batch.

SWEET POTATOES- could not stand the texture as a kid through adulthood.  I was 30 before I started to appreciate sweet potatoes.  But every Thanksgiving meal, every year, I always took a bite to see if I still didn't like them.

Ok so now you know.  You understand that I don't get the sun-dried tomato thing, but I'm searching out, trying different ways to enjoy them.  I'm trying to figure what all the hub-bub is about.  If they're SO good, why don't I like them?

Well I finally broke down and bought Classico's Sun-Dried Tomato Pesto (SDTP).  I already keep their Basil pesto on my frig door and completely love it.  How did I like the sun-dried?  IT'S PRETTY GOOD!  It's rich and I like the strong tomato flavor.  I also like the tomatoes being pureed.  The dried skins have always messed with me.  I don't always want chewy bits with my pasta, you know?

HERE'S WHAT I DIG SO FAR

• SDTP generously slathered on a pizza crust, topped with grilled chicken, sliced onion, large shavings of Romano & mozzarella cheese, and chopped fresh tomatoes, salt & pepper.

• SDTP loosened up with a little tomato sauce and poured over cheese ravioli, topped with crumbled goat cheese.

I don't have a photo for the next idea, you'll have to take my word for it.

• Goat cheese and sun-dried tomato pesto mixed together and spread on crackers or toasted baguette slices.

So that's as far as I've gone.

What's up your sun-dried tomato sleeves?  What can you share with me that will help me grow to appreciate them more?

I am ALMOST at a loss for words to describe the awesomeness of grilling pizza.

First, let me just give credit where credit is due. My friend Bryce from Chilefire.com gave me a cookbook that has changed the way I will eat pizza for the rest of my days... Grilled Pizzas and Piadinas. Bryce wrote an article on his experience making the pizza crust recipe from the book. If you're into making your own pizza crust, go read his article.

Flipping through this book at 8 o'clock in the morning is not advised. Just LOOKING at the book cover right now and knowing what's inside is making my mouth water.

Now, most of y'all know my style. I like quick, reasonable solutions without sacrificing flavor and health. So, when the book said I could use Pillsbury's Pizza Crust instead of making my own - I was on it like white on rice.

HERE'S ALL IT TAKES TO GRILL PIZZA

• 3 cans Pillsbury Pizza Crust (found with the canned biscuits & cinnamon rolls at the grocery store)
• pizza sauce of choice: tomato, pesto, extra virgin olive oil
• toppings of choice: grilled chicken, grilled zucchini & squash, artichoke hearts, grilled shrimp, grilled jalapeños, Canadian bacon, onion, roasted garlic and tomatoes
• cheese toppings: mozzarella, Parmesan, Romano, etc.

First thing is to prep all your toppings; wash, chop, slice & dice. Get yourself ready to top the pizza when the crust is ready. Preparation is really key to making grilled pizza a simple, fast and fun dinner for everyone. Having friends in the kitchen is even MORE FUN! My good friend, Kim, managed the kitchen while I worked the grill.

The first time out, I had a propane grill to work with. That was cool for me. I just had to light it, clean it and go! So, I started with grilling the chicken, vegetables and peppers.

Lakeside grilling experience provided by Charlotte, who is a very close friend of John, who is married to Kim and lives across the street from us. John & Kim invited us to join them by the lake in Corsicana, Texas. We spent the most wonderful time; relaxing, swimming, fishing, and dancing to 80s music.
THANK YOU CHARLOTTE, JOHN & KIM!!!

It took about 7 to 10 minutes to grill the vegetables on the cool areas of the grill. It was about 12 to 15 minutes on the chicken. The chicken was thick breasts and I should have placed them in a resealable freezer bag then pound them into fillets with a even thickness. That would have cut my grilling time down to 6 to 10 minutes. Oh well, I'll know better next time, right?

While the chicken was cooking, I went back into the kitchen and tossed sliced fresh tomatoes and garlic cloves with the skin on in a light coating of extra virgin olive oil then baked them at 375F degrees for 15 minutes.

After the chicken, vegetables and garlic were all done and set aside, it was time to work the pizza crusts. I made sure to coat the pizza pans (my work surface & transporting tools) with oil. I stretched and thinned them out with a rolling pin until they made large size pizzas.

As a kid-friendly precaution, we went ahead and baked the kid's pizza crust in the oven until it was golden brown then pulled it out, topped it with Canadian bacon and cheese, then finished baking it off until dough was crisp and cheese was melted.

NOW WE'RE READY TO GRILL THE CRUST

Just as Grilled Pizzas and Piadinas directs for gas grilling. Adjust each burner to the medium-high setting. Close the grill cover and allow the grill to heat for about 10 minutes, or until the thermometer reaches 400F degrees (200C).

When the grill is right, hold the cookie sheet or pizza pan close to it and slide the dough onto the grill. You may need a friend to help you lift it off and move it gently and quickly to the grill.

The dough should take about 3 minutes to cook. Watch for bubbles. The crust will be soft at first and tear easily, so try not to touch it. It will firm up and be easier to move.

To check for doneness, lift the underside. It should be an even light brown with brown grill marks. A charred crust adds to the flavor. Don't be afraid of the charred spots.

Pick up the crust from the middle, using tongs, and place it on your cookie sheet or pan. Flip it over so the grilled side is face up. This browned side becomes the top of your pizza.

For thicker crust dough, use a slightly cooler fire and grill a few minutes longer. This way the outer crust does not burn before the middle of the dough cooks through.

Now go back inside and top your pizza with your favorite toppings. Try not to load it down or it will become difficult to move back onto the grill.

Turn the fire down to about 75 percent of the highest heat. Grill the pizza for 5 to 8 minutes. Check it after one minute by gently lifting up an edge of the crust with your tongs. If it is turning dark quickly, turn down the heat or move it to a cooler side of the grill.

After 3 to 4 minutes, the pizza will begin to crisp and brown lightly on the bottom. When it's done, the crust will be crispy. Don't fret about the black spots--those are the tasty parts. I'm not much on charred food but in this case, I'll make the exception.

Grip the pizza in the middle with your tongs and pull it onto the cookie sheet or pan. Move it to a cutting board and cut it into squares or triangles.

YOU ARE READY TO EAT THE BEST PIZZA EVER!!!

Start the week out easy and healthy with this quick and simple pizza recipe.

The kiddos still love a simple ham and cheese pizza. Thankfully, my favorite pizza crust brand comes with two crusts.

HERE'S ALL YOU NEED TONIGHT

• 1 package MamaMary's Gourmet Pizza Crusts, Brick Oven Style, (there's 2 crusts in one package)
• extra virgin olive oil
• 1 cup of your favorite spaghetti sauce
• 1 cup frozen spinach, thawed and squeezed dry
• 1 cup smoked ham, chopped
• 3 full slices of a small onion
• 1 package (2 cups) shredded Mozzarella cheese
• 1 small package Feta cheese with black peppercorns (mmm)
• 1 tablespoon red bell pepper, finely chopped
• salt and fresh ground pepper

Place pizza stone in cold oven then heat it to 425F degrees. If you don't have a pizza stone, a cookie sheet will work alright. But as soon as you can, go buy yourself a pizza stone; they're worth having around.

Let's build the kid's pizza first
Prep pizza crust by brushing on the extra virgin olive oil. Spread 1/2 cup of spaghetti sauce over crust, right up to the edges. Top with half of the chopped ham and half of the mozzarella cheese. Bake on pizza stone for 7 to 8 minutes.

Now for the BIG KIDS with the mature taste
Prep pizza crust by brushing on the extra virgin olive oil. Spread 1/2 cup of spaghetti sauce over crust, right up to the edges. Pull apart the thawed spinach and spread evenly over pizza. Layer on the onions and ham, then season with salt and pepper. Try to just hit the spinach with the salt, and really season the edges of the crust with the pepper.

Next comes the cheese, my favorite layer. I used about 1/4 to 1/3 cup of Feta over my pizza, then filled in the gaps with mozzarella. I try to be more about the veggies and less about a cheese. The feta works well because it's very flavorful and it doesn't take much to be pleasing. The mozzarella just adds that familiar creamy layer that we all love. Finally, top off the whole pizza with the red bell pepper. It's prettier on top.

By the time you're finished topping this one, the kid's pizza will be done. Remove it and allow to cool a couple of minutes before slicing. Bake the BIG KID's pizza for the same amount of time 7 to 8 minutes.

Before I started making the pizzas, I prepped a dark green leafy salad with purple cabbage, grated carrots, grape tomatoes, and sprinkled with Feta cheese. The whole meal was delicious and filling. We were full without feeling stuffed. Do you know what I mean?

Also, be sure to try the Chicken Spinach Pizza recipe.

Just about every weekend, we eat pizza. We like to change up the toppings from week to week, so pizza night is never boring. For this pizza, I leave the jalapeños off one side for the kiddos when we share, but normally, I prep a separate pizza just for them.

HERE'S ALL IT TAKES

• 1 package Mama Mary's Gourmet Thin & Crispy Pizza Crusts, comes with two medium crusts
• 1/3 cup spaghetti sauce
• 1 1/2 cups cooked ground beef
• 1/4 small onion, chopped
• sliced jalapeños

Preheat the oven with the pizza stone to 425ºF degrees.

Start with a light coating of olive oil ALL over the crust, lightly season with garlic powder, lay down the spaghetti sauce, arrange beef, onions and jalapeños. Salt and pepper to taste. Bake for 7-10 minutes.

Serve with a green leaf lettuce salad.

As some of you already know, Friday night is movie and a pizza night for my family. It's one of our favorite nights we spend as a family. The kiddos always want their ham with extra cheese, while Chaz and I like to change it up a bit each week. This week's chicken and spinach pizza recipe is our new favorite combination!

HERE'S ALL YOU NEED

Pizza Ingredients

• 1 package ready made pizza crust
• extra virgin olive oil
• 1/4 cup seasoned tomato sauce
• 1/3 package (10oz) frozen whole leaf spinach, thawed and squeezed dry
• 2 cooked chicken breasts, sliced
• 2-3 green onions, chopped
• 10 grape tomatoes, halved
• 2 oz. Romano cheese, thinly sliced
• 1 cup Mozzarella cheese, grated
• salt and pepper

Salad for two

• 1 container of organic baby lettuce
• 6-8 grape tomatoes
• 1 small carrot, sliced
• 1 green onion, chopped
• a few slices Roman cheese
• 1-2 tablespoons Briannas New American Dressing (creamy balsamic vinaigrette)

Preheat oven with pizza stone to 425ºF degrees.

Go ahead, wash and prep individual salads, then set aside.

To build the pizza:

1. Drizzle 2-3 teaspoons extra virgin olive oil on crust, lightly coat all the crust evenly with fingers, then sprinkle with pepper.
2. Spread around tomato sauce, don't feel like you have to coat the whole crust, just here and there.
3. Layer on spinach, chicken, tomatoes, onions. Sprinkle on salt and pepper, being sure to hit the spinach and tomatoes with salt.
4. Lay on slices of Romano on chicken, and spread Mozzarella all over.
5. Bake on pizza stone 7-9 minutes. Allow to cool a couple of minutes before serving.

ENJOY THIS ON YOUR NEXT PIZZA NIGHT!

Also, be sure to try the Ham and Spinach Pizza recipe.

Just about every weekend, we eat pizza. To keep the meal fresh and fun, I mix up the toppings from week to week. Pizza out is okay every once and a while, pizza at home is the best! I buy the ready made crispy crusts. We like Mama Mary's Pizza Crusts Thin & Crispy, actually.

Max & Maggie have a blast building their own pizza. I like it too, because they seem to eat more when they've made it themselves. They get to eat what they like, Charlie & I eat what we like. Everybody's happy!

I have to say, Pizza night is my favorite night. There's minimal prep work; preheat the oven with the pizza stone to 425ºF degrees, a little chopping, add the fun of building the toppings, say 10 minutes. It takes 7 minutes to bake one pizza, so times two. That's time to tear enough lettuce for a couple of salads and voila! We are eating pizza in front of the tube in nothing flat. Oh did I mention, pizza nhttp://simpledailyrecipes.com/wp-content/uploads/chicken-spinach-pesto-pizza.jpgight is also, family movie night. There's nothing sweeter than snuggling up with your family on the couch, every one wearing their favorite lounge clothes, and watching a movie together.

HERE'S HOW EASY & FAST PIZZA CAN BE

• 1 package Mama Mary's Gourmet Thin & Crispy Pizza Crusts, comes with two medium crusts
• 3 cups paghetti Sauce
• 2 cups Pizza Cheese blend
• 2 cups Italian Cheese blend
• Smoked Ham
• olive oil
• garlic powder
• salt & pepper

Above are the ingredients I keep on hand at all times.

TOPPINGS

Chicken, Spinach Pesto Pizza

• 1 roasted chicken breast, sliced
• 3-4 tablespoons Pesto Sauce
• 1/4 small onion, thinly sliced
• 1 cup, approx. frozen spinach, squeezed dry
• 1-3 pepperocini salad peppers
• Salt & pepper to taste

Cover the crust with pesto sauce, arrange spinach, chicken, add a pinch of salt over spinach, top with Italian cheese blend, onions and peppers on top.

Hamburger and Jalapeños

• 1/3 cup spaghetti sauce
• 1 1/2 cups cooked ground beef
• 1/4 small onion, chopped
• sliced jalapeños

Start with a light coating of olive oil ALL over the crust, sprinkle lightly with garlic powder, lay down the spaghetti sauce, arrange beef, onions and jalapeños.  Salt and pepper to taste.

Ham and Extra Cheese for the Kids

• 1/3 cup spaghetti sauce
• sliced ham , roughly chopped
• 1 1/2 cups Pizza Cheese blend
• 1/2 cup Italian Cheese blend

Start with a light coating of olive oil ALL over the crust, sprinkle lightly with garlic powder.  Lay down sauce, meat, and cheeses. As you can see from the pictures, one of my kids does not like tomato base sauces.  So, we leave half the crust free of it.  Another great benefit to having pizza at home, it can be personalized right down to the slice.

Do you have a pizza night?  What do you like to put on your pizza?  I could always use some new tasty ideas.