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First up, the pizza dough is whole wheat ready made dough. Just bring it to room temperature, and roll it out on a floured surface. I have attempted the pizza parlor spinning and stretching (no throwing) and it really works to stretch out the dough. You don't want to knead it too much or it will become too constricted and you will have breadsitcks.
The rolled out pizza dough goes onto a pizza pan that has been lightly sprayed with olive oil. (Gift idea for Alyse: pizza stone!) Next is the pizza sauce. Best part about homemade pizza? You can put on as much or as little pizza sauce as you wish. I'm not a huge sauce fan, so I go with a light coat of sauce.
Now it is time for cheese. Yum. I actually do cheese twice, once before the toppings and then a light second layer after the toppings. It's my pizza, I do what I want!
Toppings! On this pizza I roasted asparagus and broccoli for the toppings. Occasionally I will also throw on some pepperoni. Really, it's whatever veggies I have in the fridge plus whatever meat I might have. But I will always steam, saute, roast or somehow cook the veggies first. Crunchy veggies are cool, but not on pizza.
10 - 15 minutes in the oven is all that is really needed. Just enough to cook the dough and melt the cheese all together. Mmmmm.
Even though this was made with mozzarella and not provel, this pizza was made in St. Louis. Therefore, it gets sliced the St. Louis way: in squares. Nom nom!
If this post had a sponsor (which it most certainly does not!), it would definitely be Trader Joe's. This pizza is made possible by the generous offering at Trader Joe's produce aisle. I loooove my Trader Joe's, but you can already see that!