Quote:
Originally Posted by usacafe
Pizza:
Crust made (not Boboli) with a garlic buttered bottom
bake crust first @ 450 for 5 min then take out and top w/:
Pesto Sauce
Pancetta
Fresh Mozzerella
Artichoke (marinated in Rachael Ray's "Smurfy")
Chicken
Parmasean
Place back in for add'l 5-10 min or until cheese forms pools. Great with Peroni, Moretti or any green bottled beer.
Serves one.
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I don't mean to tell you how to make your own pizza, but I would suggest some fontina cheese, and maybe even some cheddar cheese to go along with the mozz. I usually do 1/2 mozz, 1/4 each of the other two. It is fantastic. Heres a pic:
