Who Needs Lasagna

pizza 7

Here’s the art of the “quickie” pizza pie!    Instead of hand tossing a crust (Martha Stewart needs to die), I cracked open a can of Pillsbury Pizza Crust Dough and pressed it into a greased 11×14 baking sheet.  Set the oven on 400.  Get ‘er good and hot.

Next I went to my cold bin of misfit food:  leftovers that had almost been forgotten.  There, I found a few mini wheels of salami, some diced pepperoni, BACON BITS, and a little sliced ham to create a meat-lover’s pizza.

Luckily I had a bag of shredded mozzarella cheese and a container of orphaned Eye-talian cheeses.  There was a basil plant on my window sill that needed a trim.  Grabbing a 14.5 oz. can of tomato sauce from the shelf and a pot to throw it in, I fired up a burner to reduce and thicken the sauce while the crust was baked naked for 8 minutes…just like the package says. Ok, I added the naked part.

To the simmering sauce I added some garlic, onion flakes, red pepper flakes, and 2 tsp. of Italian seasoning.  Stirred that till the oven buzzer rang.  Grabbed the half baked crust out of the oven and went into assembly mode.  Crust, sauce, cheeses, meats.  Badda Boom, Badda Bing.

Popped the whole thing back in the oven for 8 more minutes to melt the cheeses, heat the meat, and fill the house with bacony pizza goodness smells. The whole process was 16 minutes.  Who needs lasagna?  This pizza was gone in 60 seconds.

The very best part about making this pizza was when I looked out the kitchen window and saw my sweet hens digging up worms in the backyard!



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