Saturday night is often pizza night at our red house.
I make a double quantity of a simple pizza dough and roll it out to fit two large rectangular trays.
Usually I make a vegetarian pizza and one with some kind of meat, such as bacon or ham.
Last night the vegetarian pizza was topped with caramelised onion and garlic; tomatoes, grilled squash, silverbeet and basil from the garden; and some pre-cooked slices of potato. The other pizza had bacon, ham, caramelised onion and tomato.
If I don't have mozzarella cheese on hand I grate a little of whatever cheese I have. Last night I used colby. Then it was into a very hot oven for 12-15 minutes.
The advantage of home-made pizza is that it is cheap and you can control the quality of toppings and the amount of cheese used, leading to a healthier meal. And home-made pizza tastes really good.
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