|Stretched dough, on the peel, topped with sauce, peppers and "Italian sausage"|
|Dairy-free cheese alternative|
The creativity is not over! You can eat as is, top with chunky olive tapenade (as I have here) or sliced pickled jalapenos. I also love to make a salad of arugula dressed very lightly with balsamic vinaigrette and place a small pile of it on top of each slice or over the entire pizza (if you want a dramatic presentation). This turns the pizza into a very well balanced meal and the tanginess of the vinaigrette contrasts nicely with the heavier flavors of the pizza. Today, I had no arugula, so I used the last of the leftover pasta sauce, added dried oregano, basil and minced garlic to it and heated while the pizza cooked to make dipping sauce for the slices.
|Slice of the finished pizza topped with mixed olive tapenade & served with warm pizza sauce for dipping|
sauce, homemade or concoct something equivalent from leftovers as I did)