I love homemade pizza

by

pizza

But I’ve got to stop experimenting with whole wheat crust.  Actually, I think what I need to do is make a braid at the edge of the crust so it doesn’t get so dried out and crunchy.  They rest of the crust stays nice and toothsome throughout,  so if I can just figure out the edge.

This little beauty had a base of Muir Glen fire roasted tomato, then was topped with carmelized onions, hot Italian sausage, and thin slices of parmigiano-reggiano.  Man, was it rich and tasty.  There’s just a little bit of sweetness in the reggiano, which picked up the onions nicely.  And the sausage provided just the right kick. 

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