A while ago, my youngest sister came over to visit and when she stepped inside the apartment she handed me a frozen lump.
“It’s store bought pizza dough, but we’re not gonna use it so you do something with it,” she said.
I threw it in the freezer and forgot about that lump of dough. A few days go I remembered I had that pizza dough and decided it was time to incorporate it in my weekly menu.
I had an eggplant left from when I made ratatouille and at the farmers market I purchased a nice looking summer squash. I figured I could slice up the eggplant and squash, lay it on the dough, add a bit of cheese and leave it at that.
Last night when I got down to making the pizza I decided to add a few more things; Onions and mushrooms as well as cooked garlic sausage from the farmers market. I didn’t place all the ingredients on the pizza raw. I caramelized everything. Once the dough was stretched and ready, I spread some tomato sauce and then covered it with the caramelized veggies, sausage and shredded extra old cheddar cheese. I baked the pizza at 450F for about 15 minutes as the dough package suggested, but that wasn’t long enough. I suppose all the veggies were having a soggy effect on the dough. I left it in for another 15 minutes and that did the trick.
Delicious.
