I hadn’t made homemade pizza in a while. One edge got a little too done, but overall it was pretty good.
Premade dough from the supermarket, second proof for about 4 hours. Minimalist sauce: San Marzano tomatoes, EVOO, oregano, garlic, a little hot sauce. Three cheese blend, pepperoni, shrooms, fresh basil from my garden. A few minutes on the pizza steel and Bob’s your uncle.
Long as the sauce doesn’t tend to separate, that should work. Man, if you had some shawarma to go on that.
Yeah, that would be pretty awesome. You’re right, it does need a protein, shawarma could he a solid choice