High Flying Pizza


Sometimes it’s just nice to have some help in the kitchen.

So when we planned a night to make us some pizza for dinner, I learned that one of my friends can actually toss pizza dough. And surprise, no Italian in his genes. Or so I’m told anyway. If I tried to toss pizza dough, I’d have flung it across the room and it certainly would have hit the floor. And I’m not lying about his skills, check out exhibit A:


So after we got the pizza dough all rolled out, we toasted it in the oven at 400 for 12 minutes. Then pulled it out and added a layer of olive oil, garlic powder, parsley, oregano, basil, and ground pepper. Added a layer of thinly sliced Roma tomatoes and baked that for another 7 minutes.

On the stove we were cooking down some onions, green peppers, and chicken sausage. When the onions were caramelized and the chicken sausage was browned, we deglazed the pan with some white wine. Ok, ended up being a lot of wine, but it was because we were trying to get a picture of me pouring it into the pan. Whoops. At least I had a helper in the kitchen this time.


Cooked off the alcohol and then placed that on top of the pizza. Topped it with some mozzarella and cheddar and cooked that off until the cheese was melted.



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