Homemade pizza

To many Canadians, the words "homemade pizza" conjure up this image:

What a treat it was when we were kids!  Kraft Pizza had a taste all its own.  The inexplicably orange sauce, the 'herbs' (dehydrated beyond the point of recognition), the huge packet of granulated parmesan.  I was lucky, and had parents who would add more nutrition to the top, like ground beef, green pepper, onions, and mozzarella (and sometimes bacon!).  I know of some people who only used the kit contents!  I shuddered when I found that out...

Anyway, the point of this post is not just to reminisce... it is to remind everyone that homemade pizza does not have to come in a box or a packet, and you can really make it into anything you want it to be.  When we have homemade pizza in this house, it is always different than the last version.

May I present Pizza 7.0 (we've probably made half-a-dozen versions in the last year or so):

Toppings:

thinly sliced cocktail tomatoes (or other small tomato)
red onions, thinly sliced and browned in a dry pan
goat cheese, crumbled
capocollo slices (I wanted prosciutto, but in Newfoundland grocery stores, it's like the Stones said:  you can't always get what you want)
coarsely cracked black pepper
oregano-infused olive oil (as the sauce)

Crust:

Today I did what I usually do with my busy schedule and picked up a pre-baked flatbread from the grocery store.  There are some nice ones out there.  I chose PC Blue Menu.  It was marginally healthier than the other brand.  When we have time, Mike makes a nice pizza crust (he is in charge of all items involving yeast).

Variations:

...are endless.  Some other good combinations are:

• Sundried and fresh tomatoes, fresh basil leaves, feta, and toasted almonds
• Chorizo and mozza or Monterey jack with peppers and onions
• Turkey pepperoni, tomato or pesto sauce, parmesan and peppers

Don't be afraid to create your own combo... and then tell me about it!