Alternating strips of mozzarella under and over pepperoni, olives, mushrooms, Mexican scallions, and red peppers, on top of a thick crust brushed with olive oil and not a lot of pizza sauce.
So far – one dinner, one lunch, and one lunch in the wings.
Adventures of Dorrie Anne 
Now that’s the kind of pizza I like. No sauce!
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There was sauce, but just a film. We’ve glommed onto the Mezzetta brand of tomato things. This pizza sauce was flavorful without being overwhelming. Their pasta sauce is perfect!
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Yeah baby!
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Slurp!
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Looks so good!!
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Thanks, Shirley! ;->
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We are anticipating the enjoyment of the last morsel for lunch today.
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looks fantastic, Judi, slobber
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There are still two slices left!
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okay, my son and I booked a fligth already, hehe
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Will need arrival time to pick you up! 😉
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I am going to make this combination over the weekend. Looks spectacular!
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That is one gorgeous pizza although I would immediately take the olives off and then we’d eat the entire thing in one dinner unless it is a lot larger than it looks. It would never last 3 meals for us.
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It is made on a 12-inch pizza pan. We usually eat a big bowl of field greens with chopped tomatoes with it.
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Did you make your own crust from scratch, too? I usually buy my crust already made.
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Yes; it’s very easy, even if you have no bread machine. It doesn’t require as much precision as bread. Google up a recipe – flour, sugar, salt, yeast, olive oil, water – that’s it! Allow about an hour or so to get it stirred together and rested. I always put the crust in the refrigerator for a couple of hours if at all feasible. Then top and bake. Mucho queso!
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Cool. Good to know.
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