I see a “theme” starting with The Lady…she used “stuff” she had in the kitchen to make a pizza today…cleaning out the fridge; cleaning out the pantry; cleaning out the freezer…and keeping The Man and her favorite feline foodie happy as a…well, a cat…
Pizza Dough (The Lady buys hers at her store and freezes it for later use…like today) – Organic from Marsees Bakery in Portland
Extra Virgin Olive Oil (EVOO)
Foster Farms Mild Italian Turkey Sausage Links (again she buys them when on sale and freezes them)
Fresh Veggies in the house (she used bell peppers, onions, shallots, garlic, mushrooms, cilantro – many she had already chopped and left over from the pasta dish she made Friday night)
Napa Valley Bistro Roasted Garlic Tomato Sauce
Cheeses (The Lady used Emmi cave-Aged Gruyere; Manchego and Beemster XO) grated
Thaw Pizza Dough (if frozen).
Put small amount of EVOO in a bowl and add pizza dough. Coat dough with olive oil by turning in bowl. Cover and let rise for an hour.
Pre-heat oven to 400 degrees.
Sauté sausage in EVOO until cooked and browned. Slice into disks.
Chop or slice veggies to desired size for pizza.
Spread pizza dough on pizza pan (using one with holes gives you a more crisp crust.
Brush on some EVOO and sprinkle on the Italian seasonings.
Top with veggies and sausage.
Sprinkle with cheese.
Bake for 15-17 minutes.
Let sit for 5 minutes.
Cut and serve.