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Blog

Sausage, Green Pepper and Onion Pizza

Dan

This afternoon in the middle of the Carolina/Packers game Kimmy tells me that she's in the mood for pizza and not being one to disappoint, I obliged and left for the store as soon as I had a list of things to get!

Now a couple weeks ago we had friends over for homemade pizza and on that occasion I tried both a new crust recipe and a new sauce recipe. Luckily the resulting pizza was A-maz-ing as Kimmy would say, so I decided that today I'd use the same recipes. For the crust I'd use a clone of Macaroni Grill's rosemary bread (recipe link) and for the sauce, the amazing sauce recipe found on Scraping the Skillet blog (recipe link). They work fabulously together and I do believe these will be our go-to recipes for future traditional-style pizzas!

A few notes though:

  • I halved the bread/crust recipe since we only wanted one pizza. I also used half bread flour and half unbleached all purpose, and I cut the amount of rosemary down significantly. (I probably only used half a teaspoon of dried rosemary and I didn't use fresh rosemary at all.)
  • For sauce with less of a bite reduce or cut out the red pepper flakes, it's a little spicy with the full amount.
  • I preheated the oven to 475º, then raised the temperature to 500º when I put the pizza in the oven. I baked the pizza for 10 minutes on the second rack from the bottom, then raised it to the third for an additional 5 minutes.

As you can see, the resulting pizza looks great and tastes even better. I can't wait for cold pizza leftovers! :)