songbird wrote:

> jmcquown wrote:
>
> > Newman's Own White Pizza with Spinach. Thin crust. Most of you
> > know I'm not a huge fan of pizza. I've made lots of homemade
> > pizzas in my day but it's really not my favourite thing. As I get
> > older, as much as I love pepperoni it doesn't love me back anymore.
> > I don't seem to use a lot of tomato sauce, either.
> >
> > I was at the grocery store yesterday, perusing the frozen foods.
> > This white pizza caught my eye. It was a BOGO and yes, I bought
> > two of them. I also bought some finely shredded "Italian blend"
> > cheese. I always add a little more cheese to frozen pizza. I also
> > sprinkled it with a dried Italian herb blend. Baked it directly on
> > the oven rack as directed.
> >
> > Quite tasty! The crust was perfectly crisped. I'm glad I bought
> > two of them.
>
> we just get some elcheapo/whatever thin-crust is
> on-sale and then add extra cheese and onions.

We keep those on hand for quick meals during the week. Add bell
peppers, mushrooms, olives plus more cheeses and onion.

>
> i really enjoyed making my own crusts from
> using bread machine kneaded dough and depending
> upon how thick i wanted it would depend upon if
> i left it in to rise and how much i rolled it
> out.

Machine die? Get another! Thrift stores always have them and at least
here they always test them to make sure they work before putting on the
shelves. It doesn't take a Zoji for pizza dough ;-)


> as i really liked variety it was great to
> be able to take chunks of dough and freeze it
> for later use. i could have rye, pumpernickle,
> cornbread, etc. all ready to go after a quick
> thaw (or just take it out and put it in the
> fridge the day before).
>
> pre-made frozen bread dough was also ok at
> times, but i didn't do that very often.
> songbird

I've experimented with some alternative dough pizzas and rye makes for
a good alternative. I'll do that with a different type sauce,
sometimes just an olive oil base.