I really like making pizza. I like experimenting with different, unconventional toppings, like raspberry jam and date nugget pieces. Pizza is just one of those versatile foods that loves some creative experimenting.
The other day, during a rare May sunny week on the island, I made the best pizza yet. I’d give you the recipe, but there are no measurements for anything. I will, however, tell you all of the toppings I used.
First off, the crust. It was none other than a ball of the Pioneer Woman’s perfect pizza dough that I pulled out of the freezer the night before. This is the best pizza dough, especially aged. I made a double batch (netting me 4 balls of dough) a couple of weeks prior and stuck them in the freezer.
Secondly, the toppings. Oh the toppings. I must credit Caleb, he’s the one that was inspired to use some date nugget pieces I had. Genius, this man.
These are the ingredients, in the order I layered them on the pizza:
- Mozzarella (lots and lots of it)
- Lightly fried minced garlic (lots and lots of that too)
- Chopped, pre-cooked bacon
- Date nuggets (next time I’ll add more, this time it was just a sprinkle)
- Goat cheese
- Basil from my front porch
- A light sprinkling of onion salt and oregano
500 degrees for 10-12 minutes.
Kudos to Caleb for taking such lovely photos of the pizza, he takes the best photos.