Three-Cheese Definitely-not-Vegetarian Pizza

Sometimes, pizza just hits the spot. Of course, I didn’t eat any since I’m on a low-carb diet and pizza is essentially fat on carbs, but my boyfriend certainly made appreciative noises. At least, I’d like to think they were appreciative. Anyway… it seemed like a good night for pizza, since I had all the fixin’s and most of them were ready to go.

Stop! Before you salivate too much, preheat the oven to 425 degrees.

I started out with a frozen homemade whole-wheat pizza dough from the inspiring Jenna at Eat, Live, Run. I’d previously made a batch and discovered that I only needed about half for the previous pizza. Note: I modified the recipe to use all whole-wheat flour; I don’t recommend this. The dough came out way too wheaty. Trust the professional chef!

So I let it defrost for a few hours, then rolled it out with my handy bottle of sugar-free coffee syrup from Torani (this is definitely an amateur chef’s kitchen), onto the aerated pizza pan. I sprayed on some olive Pam, then went to work:

  • thin layer of pizza sauce
  • thick layer of mozzarella
  • another layer of whatever other white, melty cheese you have available – I sliced up some provolone and layered it on

After setting down the foundation, I sauteed about six “stuffer” button mushrooms and a few messily chopped slices of yellow onion until the mushroom was almost done. I scattered the mushrooms and onions around the dough and then added some blue cheese on top. Last, I added the ingredient that makes this an omnivore’s pizza for sure: a link of cooked sausage from Costco, cut into thick slices.

I put the tray into the preheated oven for 15 minutes. When I pulled it out, the sausage was sizzling and it smelled divine. Five minutes later, we settled onto the couch with an episode of Arrested Development and before I knew it, half the pizza was gone. Fortunately, I got this picture first:

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