Along with the rest of the world, pizza is a favorite for J and me too.  If we stop and think about it, a flat piece of bread dough baked with sauce, toppings, and cheese(s) is unique to each individual cook.  In other words; no two people make pizza the same!

For many years I was incapable of making good pizza dough.  I felt plagued.  I tried many recipes and bought many a dough.  I prefer to cook from scratch and persisted in my hunt for a pizza dough I could make.  I am sure none of you will be surprised to learn that the Pioneer Woman and her impeccable tutorial pizza dough post has helped me be a successful dough maker!  My Husband and I are forever indebted to you, Pioneer Woman.  Thank You.

The Hubby is fussy about his pizza sauce, Rague just won’t work.  J’s Mom makes an excellent sauce and it’s Hubby’s favorite.

Pizza Sauce:

1 – 8 oz can tomato sauce

½ tsp salt

¼ tsp sugar

1  tsp dried onion flakes

1  tsp parsley flakes

1/4 tsp oregano – I use 1/2 tsp

¼ tsp black ground pepper

¼ tsp garlic powder I like to use fresh minced garlic 

Pizza Sauce Ingredients

Pizza Sauce

One reason I like to make pizza is because I can make J’s half the way he likes it and my half the way I like it.  It takes a little extra effort, but it’s well worth it.  J, in typical Cowboy fashion, likes lots of meats and cheeses.  I prefer veggies and sausage.  Sausage is my most favorite pizza meat.  I love beef, but for some odd reason hamburger just doesn’t do it for me on pizza. 

Hamburger, Bacon, and Pepperoni for J; Sausage for Me.


Veggies for my half.


Pizza made and ready to bake.

In celebration of Hunk of Meat Monday I give you pizza from our house.  May all your Friday or Saturday nights be blessed with America’s favorite pie, made the way you like it!

Hunk of meat and cheese love!

Sausage and veggies for the girl.

To round out the excellent pizza I recommend Puffy Peanut Butter Cookies with Chocolate Chips from How Sweet It Is.

Puffy Peanut Butter Cookies with Chocolate Chips



No related content found.

Bookmark the permalink.