One lump of raw bread dough. This can be your own dough, thawed and risen frozen dough, or even the kind in the tube.
1/8 -1/4 cup Melted Garlic butter, butter, garlic powder and perhaps a teasoon of veg or olive oil to to extend it.
Mozzarella Cheese, shredded
Your favorite pizza toppings. (if you are doing italian sausage, be sure to brown it first.)
Your favorite pasta sauce
Have your ingredients ready
Preheat your oven to 375-425 (the more ingredients, the lower the heat)
Okay, brush a baking sheet lightly with the garlic butter.
roll out your bread dough fairly thin and into a rectangle the length or your baking sheet or longer try not to go over the side width-wise.
Place it on the baking sheet and brush it with the garlic butter (optional)
Time to put on toppings, I like to load up the middle and fold the ends in toward the middle (think french doors) but I have friends who like to load up one end and fold the extra dough over "book-style". It is your choice. I try not to go over 4 extra toppings. The more toppings, the slower you have to cook it.
Brush the top with the garlic butter and sprinkle with Italian seasoning.
Cook until the cheese melted and the crusts are golden. For the just cheese, this can be just 20 min. Sometimes I will put too much stuff in it and the bottom won't cook properly so I have to use a second sheet to flip it over and cook the bottom better.
Take it out, if you really want to you can brush it with more butter but either way, cut it in half one way and into strips crosswise.
Serve with your favorite pasta sauce.
This whole thing can be a quick thing, bread in a tube, pre shredded cheese, sliced ingredients, jarred sauce. Or a really intricate deal, your own dough, lots of cheeses, special ingredients and your own sauce.
Here is a fairly quick chunky sauce that I use. Remember that as in instinctual cook, all amounts are approximate .
1 medium chopped onion
2 cloves chopped or minced garlic
a dash of olive oil
1/4 - 1/2 cup red wine
1 tablespoon of Italian seasoning
1 15 oz. can of diced tomatoes
1 15 oz can tomato sauce.
Saute the onions in the oil for a few minutes, then add garlic, add the spices near as the onions start to become translucent, cook a little longer and then add the wine, bring the wine to a boil, let it cook down a little if needed and add the tomatoes and sauce, cook until it's hot or simmer as long as you want.