Pizza Fantastico

The dough - I used the recipe that came with my Cuisinart - 3.5c flour + 1/2 Tbsp salt spun on the dough cycle with 2.25tsp yeast started in 1.5c warm water & a tsp of sugar. I tossed the dough, coated in oil & covered in a bowl, into the oven on Rapid Rise. 30 minutes later, the dough had risen, and all was well.





Meanwhile, I sauteed two garlic cloves in oil, before setting them aside to cool. The oil then lightly wilted a cup or two of baby spinach before that too set aside. Next into the pan, sliced cremini mushrooms, followed by a diced Anaheim pepper.






The dough was rolled out on the pan, rubbed with olive oil and scattered over with dried oregano and crushed red pepper. Into the oven for 10 minutes, before being topped with fresh basil, sun-dried tomatoes, the mushrooms, pepper, a little pepperoni, some rings of yellow bell pepper, and finally ~ feta cheese. Another 12 minutes at 425, and voila! One fantastic pizza, of which the only complaint is not being able to stop eating it.



Even the left overs (which, sadly, were minimal) smelled pizzaria divine! This pizza is my first to transcend the home-pizza flavor, and reach true pizza nirvana.