I love homemade pizza. For some reason I always think it's going to be too complicated because of making the crust. What I always forget is that the crust is actually the easy part - it's the chopping, shredding and sauteeing of toppings that actually takes the longest. Still, it's worth it. We live in a pizza wasteland where everyone loves Domino's (okay, not everyone, but most) but who can blame them - there are precious few privately owned pizzerias here. Having lived in NY and on the east coast, Domino's just doesn't cut it. Now, I can't make a New York-style pizza, but I can make a decent pizza.
We made two pizzas last night. The first one is a caramelized onion and Fontina cheese pizza - it's one of our all-time favorites. The boys like it almost as much as we do now which is great, only now we have to share. There IS a downside to having kids who like to eat well. Last night we added some pancetta to this pizza and while the salty was nice with the sweet onions, we decided we preferred it without the pancetta - we don't want anything to take away from the fantastic flavor of the onions. I chose to make it on a whole wheat crust, but we most often use a regular crust - it's great either way.
Our second pizza was a more traditional. We topped it with Muir Glen's Organic Pizza Sauce - a good substitute when you don't have homemade sauce on hand. To that we added Al Fresco Spicy Jalapeno Chicken Sausage, Fontina cheese, and mozzarella cheese. Cheesey and just a little spicey - very good!
Stay tuned for the VRC soup recipe round-up coming later today. Blogger has been on and off a lot this weekend, so it may take a while for me to get it posted.