One of my favorite things about my husband is that he likes to cook with me. When traffic allows and our schedules align, we dive into one of the many recipes I find online or buried in a cookbook. We love to make “home-made” pizza. I use that term loosely because normally we buy already made dough from Central Market. I think at some point there was an original recipe for this, but we’ve gotten so confident in our pizza skills that now we start with the basics and add new toppings from there.
So this is the best version so far:
- 1 ball of dough
- 1 cup shredded parmesan
- 1 medium onion chopped
- 3 leaves of kale chopped
- 2-3 cloves garlic
- ½ cup or more of Alfredo sauce
- sliced mushroom, as many as you want
- ½ lb Italian chicken sausage
- small amount of cornmeal
- Pre-heat oven stone at 425 degrees. Roll out and shape the dough. Put a small layer of cornmeal on the pizza stone to prevent sticking post pre-heating.
- In a medium saucepan heat up olive oil over medium-high heat, then saute onions for 5 few minutes, then add 1 tbs brown sugar. Cook another 5 minutes and reduce temperature to medium-low and let brown for about 15-20 minutes. (You can skip this part and saute onions for a few minutes without adding brown sugar).
- In another saucepan heat up olive oil over medium-high heat and add mushrooms. Let them brown. Add kale and garlic. Saute for a few minutes or until tender and fragrant.
- In a separate pan brown chicken. (Note to chef: Make sure to assemble the pizza on the stone. Our silly mistake was assembling while still on the original rolling surface. Moving a soft, heavy laden pizza is not easy). Put a thin layer of the Alfredo sauce on top of the dough, then add the chicken, veggies and finally the mozzarella. Bake until the your desired firmness.