I did, that’s who! I wanted to make something fairly quick. Hahahahaha. Pizza, quick. Yeah. In the future, I’ll make the crust ahead of time and freeze it.
First, I fried up some sausage, because Frank likes meat on his pizza. I don’t, but the Publix country sausage was so good that I had it on my part of the pizza anyway. While the sausage was cooking, I made the crust.
I used Arrowhead Mills Pizza Crust mix. It took my working in lots — I’d say a good half cup — of Tapioca flour and working with Tapioca flour on my hands and the cutting board (they recommend white rice flour, but for some reason, I can’t find mine) to finally get it to the point where I could even work with it. It was very sticky. When I finally got it dry enough to knead, etc., I was so over it. BUT! The good thing is, the mix makes two thin crusts. So I flattened half the dough in cling wrap right away and stuck it in the freezer so I could make pizza again today.
While the pizza dough was rising, I did the vegetables. I cannot stand to have a pizza where the mushrooms are barely cooked, the onions are practically raw, all that. Even though that’s healthier, I go for taste over anything on my pizza. For several years I didn’t like pizza at all. Too greasy, tastes yucky, all that. Anyway, I cut up some small tomatoes, about 1/4 of a red onion, mushrooms. Sauteed all that in olive oil until it was done, which is right about when the dough was ready.
So I used half the dough, rolled it out into a thin crust, topped with Bertolli olive oil and garlic pasta sauce (I haven’t had problems with their sauce yet that I know of), shredded mozzarella (not too much, because I’m cheating on my no-dairy thing eating pizza), sausage, sauteed vegetables, and voila. Popped in the oven for fifteen minutes, and we were ready to eat some pizza.
The great thing is, I only used half the sausage, so today when I make the pizza, all I have to do is use my pre-made pizza crust and the sausage that’s already cooked, and sautee the veggies. I also have about half the jar of pasta sauce left, too.
And there you go. The pizza was great, the crust was excellent, and Frank was so pleased with it that he must have thanked me about five times for making him pizza.