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.
- Dough removed from the refrigerator and set onto the counter to warm up.
- Left-over marinara sauce simmering on the stove until it's reduced by half.
- 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.
- Roll and shape bread dough and fit into pizza pan. Also shown, pepperoni, Canadian bacon, and sliced black olives.
- In a 450 degree oven, bake crust for 3 minutes.
- Spread sauce on crust.
- Top sauce with meats ...
- ... sautéed veggies and olives.
- Spread cheese -- about 3/4 cup, I think -- over top of everything.
- Bake in 450 degree oven for 15-20 minutes. This photo was taken at the 10 minute mark.
- Remove from oven, slide from pan onto flat surface, and cut with pizza wheel.
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.