Yields 2 individual pizzas
This recipe uses the Herbed Pizza Dough found here. It makes enough dough to make crusts for two individual pizzas. Our list of ingredients is for the pizza in the photos; select your favorite toppings and have lots of fun.
Herbed Pizza Dough
Pizza sauce, spread just short of the edge
Meat(s) of your choice (optional)
Chopped chives or scallions or green onions
Diced green Bell pepper
Sliced yellow onion rings (See About onions, below)
Sliced Kalamata olives
Shredded Mozerella cheese
Shredded sharp Cheddar cheese
Garnish, after cooking, fresh Basil leaves (optional)
1. Preheat oven to 450 degrees.
2. Roll the rounds out to crust size.
3. Spread the crust with desired pizza sauce from the center out and cover with your favorite toppings.
4. Bake on a lightly oiled pizza pans or baking sheets until cheese is bubbly and brown. About 12 – 14 minutes.
1. Yellow Onions – The all-purpose onion, with a nice balance of flavor and sweetness. Spanish onions are quite sweet and more delicate in flavor.
2. White Onions – These have a sharper and more prominent flavor than yellow onions. They are more tender and have a thinner, more papery skin.
3. Red Onions – With their deep purple outer skin and reddish flesh. They are fairly similar to yellow onions in flavor, though they are more crunchy. Red onions are most often used in salads, salsas, and other raw preparations for their color which becomes washed out during cooking. To mellow their flavor for eating raw, soak them in water before serving.
4. Sweet Onions – Walla Walla and Vidalia are the most common kinds of sweet onions. These onions really do taste sweet, and perish quickly, so they are the exception to the rule: they can be refrigerated until ready for use.
More information on herbs and spices, flavors and combinations is located here in our “Wonder Which Spice to Use?” section.