On 20 Feb 2005 18:37:03 GMT, Michel Boucher
> wrote:

> Nothing fancy.
>
> 2 - 9 inch pizza shells, the thin variety.
> red and green pepper, which I always have in the freezer, chopped
> basil pesto for the base
> pignoli to taste
> goat's milk cheese, crumbled, to taste
>
> Spread pesto on shell, add peppers, pignoli, and crumbled goat's milk
> cheese so that they are evenly distributed over the entire shell.
> Place prepared shell on 9 inch perforated pizza pan and bake for 14-16
> minutes at 425F or until ready to your taste (crispy, soggy, howver YOU
> like it). Serve with chopped olive pieces as garnish and a salad of
> your choice.


I made pizza last night. Made the dough in my cuisinart and
it turned out perfectly in a matter of minutes.

My pizza sauce was commercial tomato pesto with extra EVOO
to thin it a bit. The rest was simple: finely chopped
garlic and finely shredded chicken breast, topped off with a
dusting of parmesean/romano/asiago and mozzerella.

I cooked my pizza on quarry tiles for about 10 minutes at
475F.

sf