Stan wrote on Fri, 04 Jan 2008 20:05:18 -0500:

??>> We're having some friends over this Saturday and instead
??>> of making a big dinner, we thought it would be fun to have
??>> some homemade pizza. What are your favorite toppings? Not
??>> being a big pizza eater, I would like to hear from some
??>> real fans of the pie.
??>>
??>> Here are some of the things I have on hand:
??>>
??>> Meats:
??>> proscuitto, chicken, pork shoulder (from today,
??>> slow-roasted, and shredded), cappicola, pancetta, pork
??>> sausage
??>>
??>> Veggies:
??>> tomatoes, olives (green and black, and kalamata),
??>> pepperoncinis, artichokes, sun-dried tomatoes, red &
??>> yellow bell pepper, onion (red and yellow), spinach
??>>
??>> Cheeses:
??>> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp
??>> Cheddar, Longhorn Colby (brought home from Wisconsin),
??>> Colby-Jack, Asiago, Parmesan, Romano, Mozzarella, Ricotta,
??>> Queso Anejo, and some Bel Paese I got in Little Italy last
??>> weekend. That last one is a mild cheese that the guy at
??>> Mona Lisa's told me would be really good for melting.
??>>
??>> I have some San Marzano tomatoes I plan to make a sauce
??>> with too.
??>>
On the back of a prepared pizza crust, I noticed a Greek Pizza.

1 Rustic crust (the name of the prepared crust)
3-4 oz pizza sauce
3 sliced plum tomatoes
small bunch broccoli florets (used a cup)
2 oz Calamata olives
1 oz Feta cheese
1 small bunch fresh spinach
olive oil
minced garlic
3-4 oz grated mozzarella

Spread pizza sauce, a light layer mozzarella, tomatoes,
cauliflower, olives, spinach, crumbled Feta, garlic in that
order. Top with rest of mozzarella. Cook in oven preheated to
450F then set to 425F for 8-12 minutes.

It was quite good and different. There was a URL too.
www.rustic.crust.com


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not