Well it was one of those nights and I was faced with this same dilemma. But, straying from the norm, I decided to make it my self. I mean, hard can it be? I found an easy recipe, with picture and video to boot, and I had all the ingredients at home. Although it seemed slightly time consuming (duh, the dough does have to rise...), I went for it. I had the house to myself (the perfect baking environment) and went to work. Using a basic pizza dough recipe I went through the steps. They were simple and easy to follow, just what I needed for my first time.
Here's a play-by-play of how I did it.
If you're expecting the fluffy, grease ridden kind of crust from most pizza places, then you're not going to like this recipe. This was a thin crispy kind of crust which was surprisingly tasty. Having a thinner crust meant you could have more... You know, that way you're not just eating all this processed and bleached flour, which in ratio to the toppings is almost 2x as much. But my pizza was good. Especially the toppings!!
First up, we had a half "margherita", half spinach and feta. My sister doesn't like a lot or any cheese on her pizza, so I made her a side with just sauce. The spinach and feta side was of course of my choosing,which my mom and dad couldn't complain with.
Spinach & feta pizza topping:
1 t. olive oil
1 sm. onion, chopped
1 t. minced garlic
10 oz. pkg frozen chopped spinach, thawed and squeezed dry
feta cheese, crumbled
*a lot of these measurements were just "eye-balled"
In small skillet, heat oil over medium high heat; add onion and cook 5 minutes. Stir in garlic, spinach; heat through. Spread pizza crust with tomato sauce. Top with spinach mixture. Sprinkle with crumbled feta. Bake 20 - 25 minutes until crust is browned.
I did have a better picture but it was taken side ways and I don't know how to flip it=(. Trust me, this tasted amazing! The spinach and feta was so unbelievably good, and by far the best pizza I've ever eaten in my life. Some of the feta crumbles got brown on top and were gooey goodness when you bit into them! I didn't have the margherita side, that was all reserved for my sister, but she liked it.
The second we had was a half three cheese and half white pizza. For the cheese one I just put shredded mozzarella, some more delicious feta, and some cheddar for color, basically what was in my fridge. For the white pizza, it was garlic and olive oil mixed then spread over the dough. Then chopped tomato, shredded mozzarella and feta were added over it.
(On the left is the white and the three cheese is on the right)
I really liked this picture. I can almost taste it all over again... The white was pretty good, but I'm a huge fan of sauce so it was just "meh." for me. The three cheese was definitely a great classic choice that everyone was pleased with.
I honestly didn't have to cook them very long at all. The first one was in for maybe 20 mins and the second was 15, but it could have been shorter.
Sometime I'd like to make a stuffed crust with cheese in it and maybe some garlic bread sticks, too. That store bought pizza sauce was darn good and would be a grat dipping sauce.
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Many years ago, I used to make home-made pizza, but it was of the puffy-doughy variety. It was good, but I think I prefer the thin-crust pizza that you made. It really made the toppings stand out. We still have a ball of dough in the freezer, don't we? (Hint, hint...)