My husband and I like thin, crisp crust, so first we roll the dough out with a rolling pin on a large, very lightly oiled cookie sheet.
It goes into a hot oven for a few minutes to crisp up a little,
Then my sous-chef, aka: husband, will cover the crust with sauce and toppings. This particular 'pie' is half white, which is a mixture of ricotta, grated pecorino romano and shredded mozzarella. We ran a small clove of garlic through the press and chopped some fresh basil, then tossed those seasonings into the cheese mixture as well.
Now back into the hot oven for about 12 minutes, (NB: After 5 minutes, your house will smell like a wonderful Italian restaurant. It's a nifty bonus!)
Now for the finished product...
Start to finish this only took us 25 minutes, and there's always enough left over for lunch the next day. Best of all, it was piping hot, because it didn't have to take a ride in a cold car and be carried though a 16 degree night.
Please stop by Designs by Gollum and see what else was cooking this week around the blogosphere. Our hostess, Michael Lee, has provided Mr. Linky to guide you on your way...