Pizza is one of the best foods in my opinion because it's easy to make at home, easy to order out large quantities for gatherings, and has virtually limitless customization options.
My favorite toppings for pizza are carmelized onions (they have to be brown—if they aren't brown, they aren't cooked enough), basil, sausage, pepperoni, and honey.
If you've never had honey on your pizza—especially hot honey—you should try it ASAP.
Here's how I make my pizza at home.
- Store-bought pizza dough (yes, I cheat a little)
- Fresh basil (bonus tips if you grow it in your garden)
- Italian sausage
- Spicy Pepperoni
- 2 medium white onions
- 1 tbs. butter
- Pizza sauce
- Tons of mozzarella cheese
How to make it:
- Put your dough in a bowl and cover it with a kitchen towel. Leave it on the counter for a few hours to soften and rise (this step is so important...cold tough makes for tough pizza and a way harder time getting it thin enough to bake).
- Slice your onions and add them to a pan with one tablespoon of butter. Cook them low and slow until they're brown and smell good enough to eat straight from the pan.
- Cut your sausage into chunks and sear in a pan until cooked through (skip this step if you bought the already cooked, tiny pieces of sausage made for topping pizza at the store).
- If you've left your dough out for long enough, you should be able to flatten it with your hands until it stretches the entire length and width of a baking sheet (it might be a little uneven, but it's good this way because you'll end up with some pillowy, almost doughy, bites and some crisp bites).
- Spoon the sauce onto the dough, going right to the edges. There's no need to leave room for the crust because it'll puff up and form on its own.
- Add a generous layer of cheese, then sprinkle your remaining toppings throughout.
- Bake for about 20 minutes in a 400-degree oven (or until the cheese is bubbly and the bottom is a golden brown color)
- Drizzle with honey immediately after it comes out of the oven, then let it sit for five minutes before cutting so you don't lose half the cheese on the pizza cutter.