I heart pizza. Tremendously. I love greasy, warm, gooey, thick fluffy-crusted pizza topped with artery-clogging cheese and pepperoni. I love thin, light, sparsely topped pizza with subtle flavours and interesting topping. And I love every kind of pizza in between.
Fortunately for my heart and adipose storage, I don’t get to eat pizza very often. But the cravings were too much to resist, and I gave in and made pizza on friday. Mmm…pizza.
The dough is possibly the easiest thing in the world to make, and a remnant recipe (unbelievably enough) from my grade 8 home ec classes. I think the seed was planted in that class for my baking obsession. I looked forward to it every week! The artichoke and tuna pizza is half-inspired from the artichoke pizza served at Leva. And the other one was a…let’s-throw-everything-in-the-fridge-that-I-feel-like kind of deal!