But I digress. I have never been one of those people who derives any pleasure from cooking - standing over a hot stove/oven, plus doing prep work, is just not how I want to spend my time. From this, you can correctly assume that I'm definitely not one of those people who eat something and then are inspired to recreate the flavor profile in a totally different dish (see also: Top Chef). So when my roommate and I were eating some leftover lasagna one night and she mentioned that the flavors would be really good on a pizza, I was a little shocked to find myself nodding my head in agreement. We both flipped through our mental calendars and managed to find a rare evening when we would both be home for dinner and decided to make it pizza night. We divided up the ingredients onto our respective shopping lists, and five days later, we were standing in the kitchen making pizza crust, chopping vegetables, and browning sausage. I'd be lying if I said that I did any of the actual cooking, but I did chop up the veggies pretty well.
Once we got everything assembled, we put a rather gigantic pizza in the oven and waited for the kitchen timer to go off. The aroma of fennel and tomato sauce was heavy in the air. You could probably hear our stomachs rumbling from a block away. Finally, after 15 agonizing minutes, the timer dinged, and we ran into the kitchen to pull our mouthwateringly good dinner out of the oven.
|This thing was delicious. And was really good as leftovers the next day.|
1 jar of pizza sauce (we used Ragu, because it was on sale)
2 Betty Crocker Just-Add-Water pizza crust mixes
1 large package of mozzarella (the kind that comes in a ball, not the pre-shredded kind)
2 large green peppers
1 8 oz package of mushrooms
1 can large, pitted, black olives
2 links of hot Italian sausage (the kind you buy in the fresh meat aisle, not the pre-cooked section)
J worked on putting the pizza crust together. I added some garlic and basil to the pizza sauce because it was really sweet and needed something to make it less so. We browned the sausage (and still had 4 large links left over, one of which I added to some spaghetti sauce later that week), then cut it into circles. I would have maybe used a few more mushrooms (and that's only because they weren't evenly distributed - J said she got plenty of them), but otherwise, this was perfect. We're definitely talking about doing pizza night again soon. Maybe next time, I can convince her to try this cauliflower crust pizza from my friend (no really, we've known each other since high school) Eric over at Eric Dishes. Plus....making your own pizza is way cheaper (and way less greasy) than ordering from your local pizza joint.