Pizza for dinner is a regular occurrence around here. I make a batch of dough and split it, creating two slightly thin crusts. One becomes something more standard for whatever kids are around for dinner and one gets to be some version of clean out the fridge pizza, using up whatever I have on hand.
Lately, that means what Edie dubbed “fabulous pizza” when she about 3 or 4. The rest of the world may know it as Pizza Margherita, but in this house, pizza made with tomatoes, basil and fresh mozzarella is fabulous pizza.
My most recent pizza experiment that turned out surprisingly well used tomatillo salsa for sauce, monterey jack cheese, arugula, jalapenos and Caromont Farm fresh chevre. The tomatillos, arugula and jalapenos all came from the garden, as did the tomatoes and basil on the fabulous pizza. It was one of those dishes that is better than the sum of its parts. The mildness of the jack cheese was a nice counterpoint that tied together the creamy- savory-with a bit of a bite thing going on.
Chicken Wire & Paper Flowers 
It’s also called Capresse pizza! no matter what you call it, it’s fabulous! In fact, I’ve been thinking about it all day, wanting one from Vitos in Lovingston. Guess that will have to wait until this weekend!
I want to try their advertised arugula pizza!
Both those pizzas sound fabulous!
We love homemade pizza here! I know that a pizza stone makes the best crust, but I don’t always have time to pre-heat mine, and I get great results with my pizza pans, which have little holes in them so the crust gets crispy. I let mine finish baking directly on the oven rack. We tried brushing the crust with Mad Hatter hot sauce rather than olive oil and it turned out so good that my kids insist on it now. For convenience, I usually just put Harris-Teeter brand spaghetti sauce (traditional) on top, with mozzarella and pepperoni.
I’ve been known to use jarred sauce, but I tend to not have it around. Lately, I’ve been cooking down a jar of tomatoes with some garlic until they reach the right consistency – about 10 minutes or so. I also like using salsa, pesto, really whatever is in the fridge, as sauce. I have a pizza stone, but I haven’t been using it much lately. I prebake the plain crust for about 8 minutes, then load toppings on and stick it back in for 15 minutes.