I have two very different memories of pizza as a child. One being in New York City and having the traditional, thin-as-cracker crust pizza to only have it ruined with green olives. As much as my brother and I tried to pick off every last olive, the flavor remained. That wretched olive flavor. If my tastebuds could have only matured enough to enjoy that pizza, I’m sure it was epic.
The other memory is of frozen Jack’s pizza, cooked on many Saturday nights when my parents would go out for the evening. With the exception of a few nibbles from my mother before they left, brother and I would finish off the entire pizza before going to watch TV we weren’t allowed to watch when my parents were home.
Today, I have my pizza favorites; Punch, Black Sheep, and who am I kidding, I still love frozen pizza. But it is safe to say that as with most foods, home-made reigns supreme. They also say that about Iron Chefs.
The subtly sweet whole-wheat crust (from Clean Eating Magazine) makes for a wholesome base to veggies and of course, some cheese.
- 1 recipe whole wheat crust (from Clean Eating)
- 1 can muir glen pizza sauce
- 4 oz local forest mushrooms, thinly sliced
- 1 green pepper, chopped
- 1/4 red onion, chopped
- 2 cups shredded mozzarella
- olives for me, sausage for taster
Follow directions for crust. Top with sauce, veggies, cheese and toppings of choice. Bake for about 15-20 minutes and try not to eat the whole thing.