Pizza, Some Thoughts...

• Pizza dough (a recipe is given here)
• Pizza sauce (a recipe is given here)
• I include a recipe here for "Bedouin Pizza", which is pretty good on days when I begin to wonder if those French fries I eat for lunch all week are a good idea as my only vegetable. It doesn't use the dough or the sauce for the regular pizza I mention above, so go to the right recipe ("Bedouin Pizza") if you're interested. You make the Bedouin version on top of the stove and with your microwave; no pizza screen needed. You do need ready-made, Tandoori Naan bread (not the gross, garlic kind, just the plain Tandoori Naan). (Please don't ask me where the Bedouin plug the microwave in on the camel...)
• "Mexican Pizza", this is basically a large can of diced tomatoes, drained, (no other pizza "sauce") poured on top of a raw pizza crust, with chili powder sprinkled over it all, some Cheddar/Monterrey Jack cheese mix on top of that, some (jalapenos, green peppers, OR banana peppers), diced black olives, and a sprinkling of either cooked ground beef (or, for veggie style, veggie crumbles from the grocer's freezer VERY LIGHTLY sprinkled on the very top - largely to convince my eyes that it's taco pizza). Cook as described in crust. Tastes pretty good.
• A White Pizza with a little Alfredo on top of the dough, no tomato sauce, mozzarella on top of that, and some lightly cooked steak-ums chopped up as the top-most layer with some onions sounds pretty good. I may have to try it some time. Might even lightly sprinkle some chopped, sun ripened, dried tomatoes on top. (I'd get the Alfredo from a jar, unless you want to buy butter, barely melt it over almost no heat in a sauce pan, and gently mix in Parmesan to the right consistency, without clarifying the butter. Be prepared to remove the pan from the heat once the butter is lightly melted. You don't want to make a lobster dipping sauce. The cheese has to be suspended in the butter and not settle out.)

1. See "pizza dough" and "pizza sauce" recipe or "Bedouin Pizza" recipe, both here.
2. Veggie Options -
3. You know, some mild or medium banana pepper rings on top of a pizza with red sauce and mozzarella is pretty easy and satisfying.
4. The Mexican veggie option above is good, if the veggie crumbles are on top and don't get soggy in a sauce.
5. I had a Sicilian pizza at a place named Salvatore's that was topped with fairly well chopped eggplant, onion, olives, and bell peppers. (I'd probably use banana peppers myself.) Pretty memorable. I felt better about eating it than the usual, sodium nitrate soaked blend of meats that I order. (Note to self: Learn to make your own sausage for pizza from freshly ground pork from meat store by grocery or ground chicken for less fat.)
6. I've seen some suggest feta, spinach, olive oil, a little garlic powder, and sun dried tomatoes mixed together as the topping over the pizza sauce.
7. If you can get "fresh mozzarella", dry it with paper towels, put it on top of the sauce in chunks, and add a few sun dried tomatoes (and maybe some fresh basil leaves to fill-in). You may like it. (Never tried it, but an Italian bookshop chain in Europe makes a sandwich a lot like that using "fresh mozzarella". It's supposed to be their top seller.)
8. Just some pizza thoughts.

sauce, i, tomatoes, tomato sauce

Taken from www.epicurious.com/recipes/member/views/pizza-some-thoughts-50179363 (may not work)