I had intended to roast a Sirloin tip for dinner, but postponed it until Sunday.   We went out for lunch and we both had burgers and fries and then we were not in the mood for more beef.

So instead I made a double batch of bread dough and baked three large loaves and saved enough dough  to make a simple pizza for dinner.  The pizza was topped with   a  fresh sauce made with chopped plum tomatoes from our garden, garlic, hot red pepper flakes, oregano, basil , salt and pepper  and a little olive oil.   The only other topping was the mozzarella.

Baked at 510°F on a pizza stone.  Makes for a wonderful crust.

6 Comments Add yours

  1. We were thinking along the same lines tonight. Beautiful-looking pizza, Ann. The bottom of your crust looks perfectly done, just the way I like it. I will try to remember to roll mine out a little thinner next time to try to mimic your crust. Gorgeous!

  2. Your pizzas are beautiful.. you and J are my pizza masters…

  3. I must remember to check your blog more regularly. The pictures are so gorgeous and the recipes are so appealing. It's all so inspiring!

  4. Coach J says:

    Your pizza nights always look fabulous. I'm still trying to perfect my dough. I'll give yours a try, as I love a good crispy crust. Thanks!

  5. Katy ~ says:

    I'm with Lori, I think I need to roll my crusts thinner.It's 5:04 a.m. and I want a HUGE slice of your fabulous looking pizza!!

  6. Anonymous says:

    I'm interested in making this … could you post a recipe with measurements? I feel it would be hard to make it just from your description, but it looks FABULOUS.

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