So, I made pizza for the first time in my adult life tonight. It was fantastic! So much for my -- apparently unfounded -- fear of cooking with yeast (the funny thing is that I used to bake and sell bread to my parents' friends when I was in Jr. High ... a fear of using yeast crept in sometime since then).
I used this recipe for a whole wheat dough; I made the 1 lb amount and then split it in two. It made two suuuuper thin crust pizzas that were about 14" in diameter. I think next time I'll probably make two 12 oz batches for two pizzas, because while HH loved the thin crust, it was just a little thin for me.
So for the first one (which was what inspired the pizza-making in the first place), I used (in order) Sweet Baby Ray's BBQ sauce, chunks of rotisserie chicken, mozzarella cheese, very thin slices of red onion and toasted almonds. I think HH's enthusiasm for my cooking reached a new level of exuberance.
The second one was just a basic tomato sauce (the Costco basil sauce that comes in 3-packs, with some leftover tomato paste mixed in to sweeten it up and tone down the basil flavor), yellow and orange bell peppers, mozzarella, and pepperoni.
For both of them, I rolled the dough out on corn meal on my pizza stones and baked them at 500 on the lowest rack of the oven for 10 minutes on the dot.
It's only because of a choice to eat in moderation that I'll have leftovers for lunch tomorrow :)