Cooking Session: White Artichoke and Supreme Pizzas

When Janetta and I decided to have our baking session, we also decided to make pizza for dinner since I was going to be at her house, anyway. She made the dough before we starting making the lemon squares, and then we went to the grocery store to get our toppings while waiting for the squares to set. And then it was pizza party time!

Sliced black olives

Artichoke hearts

Sliced white onions

Pepperoni slices (!)

Portobello mushroom slices

Work that dough!

Supreme Pizza — Mozzarella, sliced canned red tomatoes (in lieu of tomato sauce), pepperoni, portobello mushrooms, white onions, black olives, yellow tomatoes, green peppers, and more mozzarella

White Artichoke Pizza — Tomato basil cream sauce, mozzarella, artichoke hearts, portobello mushrooms, white onions, and more mozzarella

Supreme Pizza fresh out of the oven

White Artichoke Pizza fresh out of the oven

Both of them were gloriously epic. The crust turned out really nicely; not too thick, but substantial enough to hold all of our toppings, and not too crisp or too chewy. And our topping combos worked beautifully together (obviously, we were inspired by my recent trip to Artichoke Pizza!). The key is adding mozzarella as a base ("the glue") and adding another layer of mozzarella on top ("the sealant"). Because you can never have too much cheese.