This is the leftover crust from my first foray into barbecued pizza. This time we put cornmeal underneath the crust so it wouldn't stick, but I think the fact that the crust didn't stay on the pizza stone for several hours really helped.
I wanted to make a more traditional pie this time, and just happened to have mushrooms and pepperoni in the freezer. I used spaghetti sauce that I mixed with sun-dried tomato pesto for a richer flavour.
This is hubby's design and a bit of a raspberry to the work week!
This was our most traditional pizza to date. What I love about homemade pizza (besides the taste) is that unlike store bought or ordered pizza, there are always leftovers. I've never been able to eat more than 2 pieces. So that means we have at least another meal the next day. Yum!