Pasticcio

When baking bread on Wednesday evening, I decided to hold back 1/3 of the dough to make pizza crust the next day. To retard growth of the yeast, I place the dough into the refrigerator until time to make the pizza. I don't have exact quantities for what went onto my pizza, but here's what I did.

1. Dough removed from the refrigerator and set onto the counter to warm up.
2. Left-over marinara sauce simmering on the stove until it's reduced by half.
3. Sliced 1/4 onion and 1/4 green pepper and sautéed in a small amount of olive oil until soft. Add approximately 1 cup of sliced mushrooms (not shown) and continue to sauté until mushrooms are cooked through.
4. Roll and shape bread dough and fit into pizza pan. Also shown, pepperoni, Canadian bacon, and sliced black olives.

5. In a 450 degree oven, bake crust for 3 minutes.
6. Spread sauce on crust.
7. Top sauce with meats ...
8. ... sautéed veggies and olives.

9. Spread cheese -- about 3/4 cup, I think -- over top of everything.
10. Bake in 450 degree oven for 15-20 minutes. This photo was taken at the 10 minute mark.
11. Remove from oven, slide from pan onto flat surface, and cut with pizza wheel.
12. Serve.

The only thing this pizza needed was a fresh salad. A glass of red wine would have been nice, but iced tea was good, too.