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When my husband and I would crave pizza, there we're times that we would take the "easy way" to get those cheesy-flat-wedges on the plate, quickly. Sometimes we would flap down at a restaurant, and other times we'd have it delivered right to our doorstep. But this was all before we realized the large amount of sodium we we're consuming from it. I admit that the usual "high sodium" in every restaurant's pizza that motivates me to begin making our own at home.

Although I realize that we can never avoid sodium completely, but I also know that by making our own pizza myself, that I can immensely reduce the amount of sodium by omitting salt, pickin' up a very low-sodium ingredients as much as possible. So why buy pizza if I can make our own? Making onemay seem difficult and complicated,and yes,I used to think that way before but after my first attempt, I can honestly say that, no! It really isn't.

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Pizza is one addiction that everybody loves, I may say. It is hard to stop eating after having a first bite. So, yesterday I made the same pizza for Mom & Dad when we had them over for dinner. And earlier this morning, hubby "expressed" his wish to have more of the same one. I like the pizza too, so I made one for lunch. This time I made the crust a little bit thicker and made sure to add some grape tomatoes in it. Delicious!

Ingredients

  • 2 tablespoons cornmeal, for dusting
  • 1 Homemade Pizza Dough
  • 2 tablespoons olive oil, for basting
  • cupHomemade Pizza Sauce
  • sliced baby bella mushrooms
  • - cup thinly sliced red onion
  • cup thinly sliced red bell pepper
  • cup sliced, or whole grape tomatoes
  • 2 jalapeos, thinly sliced, optional
  • -1 cup thinly sliced smoked ham
  • cup sliced black olives
  • cup Mozzarella cheese
  • cup Parmesan cheese
  • cup cheddar cheese
  • 1 tablespoon red crushed pepper

Directions

Preheat the oven to 425 F. Dust the pizza pan with the 2 tablespoons cornmeal.

Roll the doughdown into the pizza stone, or pan. Using a basting brush, lightly brush thedoughwith olive oil (the oil helps keep the dough moist and still crunchy). Spreadsauce over thedough,and then top with mushrooms, onion, bell pepper, tomatoes, jalapeo, ham and olives. Sprinkle mozzarella, parmesan, cheddar and red crushed pepper over. Place in the very bottom rack and bake for 15 minutes. Remove the pizza from the oven and garnish with chopped fresh parsley, or basil leaves. Slice the pizza and serve warm.

Prep: 10 mins | Cook: 15 mins | Yield: 8-12 (slice) servings

Posted in Real Estate Post Date 04/12/2017


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