Pepperoni Pizza, With a Wild Side

We made two pizzas last night; pepperoni with spinach (salad!) and BBQ chicken. All of them were amazing. I love pizza. It’s my “last meal” meal. But, only if it is good. No take out for me. I’ve been on a personal journey to make good pizza for years. It’s definitely worth the effort.

Pizza Sauce
1 can tomato paste
2 cups of water
1 clove garlic (or 1/2 t. garlic powder if you don’t have any on hand)
2 t. kosher salt (I prefer the flavor of Kosher salt to regular table salt, try it out, it’s better.)
1/2 t. pepper
2 t. basil (or oregano or an Italian seasoning blend)
1/4 cup dried onion (or 1/4 cup of minced onion)
Stir it all up and grab a spoon to have a taste. If it needs more salt, add more, more pepper or garlic? Go for it. I always, always, always taste food during the preparation process.

Roll your crust out and spread the good sauce, then top with your favorite cheese and toppings. Bake at 450 degrees for 12 to 15 minutes.

As far as toppings go, there are so many options, and it’s a great way to get your veggies in as well. My favorite pizza is topped with pepperoni, mushroom, spinach, mandarin oranges, chopped marinated artichokes, parmesan cheese, fresh tomato, and crushed red pepper. Try ordering that from your local take out joint. Because this takes a lot of planning ahead just to have my favorite toppings on hand, I have also come up with another favorite. I prepare a typical pepperoni pizza, then on the side toss baby spinach with balsamic vinaigrette, and then top the pizza with the salad and dig in. It’s so yummy, and a great way to get fresh spinach into your meal.
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