Marinara and pepperoni or pesto and sundried tomato? Why not both?
Please everyone at the dinner table – or try to, anyway – with a variety of flavors. Here’s one of our favorite combinations:
Pepperoni & Marinara – Spread homemade or store-bought marinara on half of the pizza. Scatter pepperoni (or another type of protein) on the sauce. Top with mozzarella cheese.
Sundried Tomato & Pesto – Spread pesto on the other half of the dough. Add sundried tomatoes and artichoke hearts. Top with goat cheese, parmesan and even a little mozzarella.
Bake the pizza on a Silpat for about 9 minutes at 425 degrees. Cool, slice and serve.
How’s that for simple, healthy and tasty? What’s your favorite pizza?
3 Comments
I’ve made one with plums and blue cheese and pine nuts once: awesome. And you know my affinity for pizza with potatoes and pesto on it.
Equal opportunity pizza. Brilliant!
And did you say plum/blue cheese/pine nut? I never would have thought of it, but now I WANT that combo. This is why I keep you around.
There is no better combo than savory with sweet. Mmm!