I've learned that you can pretty much put anything on a pizza and it will be good.
And on this specific occassion I had no sausage or "meat properties" to add. This is a problem. Mostly because hubby doesn't recognize a dinner without a meat property. It is without a country as they say.
But I did have Capicola Ham. A salami type meat that I remember most specifically because of my grandfather's love of it. Even though he wasn't allowed to have it (due to by-pass surgery, angioplasty and diabetes) he would still sneak it into his condo and squirrel it away in the refrigerator...
But I would always find it.
And then we would go through the whole conversation that he shouldn't be eating this and I know all he was hearing was "blah, blah blah blah blah, blah blah"
He would pause and then he would ask "what's for dinner?"
I'm not even going to go into the conversation about the Entenmanns issue he had either...
Anyways, back to my pizza story - I found the Capicola to be a great addition and change to this pizza. So get out of your comfort zone and experiment with some different toppings on your pizza.
3 cups flour
1 tbsp olive oil
1 cup lukewarm water
1 package of highly active yeast
1 tbsp sugar
2 tsp salt
Combine the water, yeast and sugar in a mixing bowl and let sit for 10 minutes. After it gets a little foamy add the olive oil, flour and salt and mix with a dough hook until combined. Flour your work surface and knead until smooth and elastic. Divide between two 9 inch cake pans (its called a personal pan pizza) and then add your sauce and choice of toppings. Bake in a 400 degree oven for 20 minutes.