Growing up, every Friday night was pizza night. Usually that meant a trip to the local Pizza Hut which was a twenty-minute drive. Though every once in a while I still love a slice of stuffed crust pizza from Pizza Hut, my pizza tastes have evolved. It’s rare that I’ll eat a slice of plain cheese pizza (my fave when I was growing up!), but I certainly would never turn a slice down if someone offered me a piece. Since I’m currently obsessed with making my own bread and pizza dough, Friday night pizza night has taken on new meaning.
Tonight Sis and I decided to make pizza using leftover Portuguese Corn Bread dough. Too lazy to stop at the store for ingredients, I decided to use what we had in the house. Turned it, we didn’t have much. Sis had a can of peeled whole tomatoes which she crushed and then simmered on the stove to use for the sauce. My topping options tonight consisted of cheese, cheese, and more cheese. To pep up my plain cheese pie, I added the crushed tomatoes and herbs.
- Cornbread Pizza Dough (approximately 1/3 a recipe)
- San Marzano canned peeled whole tomatoes
- shredded mozzarella cheese
- fresh mozzarella cheese
- shredded parmesan cheese
- dried rosemary
- dried oregano
- Preheat the oven to 400 degrees. Spray a 17-inch round pizza pan with cooking spray then sprinkle with cornmeal. Pat the bread dough down onto the pan to desired thickness.
- Spread with tomato sauce. Sprinkle with dried rosemary and oregano and salt to taste. Cover with shredded cheese, fresh mozzarella cheese, and shredded parmesan cheese. Sprinkle with crushed tomatoes. Bake in a preheated oven for 25 to 30 minutes or until desired crispness of crust and cheese is achieved. Let stand for five minutes before slicing.