We’ve taken to making these little pizzas instead of one big one. They are quick to make on the sourdough bread rounds, and come out so very tasty. No heating up of the big oven, or having a lot of leftovers. I just make these up like this once or twice a week for our lunch. Just enough to provide a nice meal, without the temptation to overeat.
I just cut up a little tray of whatever toppings are around and sprinkle them on top of a layer of pizza sauce and mozzarella cheese. It’s a good way to use up the last of little bits of veggies. I used raw mushrooms on this one, slicing them really thin, and they cooked up just enough.
A bit of a salad to accompany, and it is a very nice and quick lunch.