Mexican Pizza.

I used a cornmeal crust which was pretty good:

• 1/2 cup yellow cornmeal or polenta
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons olive oil

I think 20 minutes at 400F should do it. Pretty simple and no wait time.

Shrimp, Feta, Roasted Garlic Pizza.

Got the idea from a pizza I had a while ago that had whole garlic cloves on their pizza. I think it might be better to try to caramelize them in the pan before putting them on the pizza where they'll inevitably get roasted.

Calzone.

Let's be serious here. Is there a fundamental difference between pizza and a calzone? Or a stromboli? The only thing that's different is the interface and implementation. The policy remains the same.

Seeing as this was my first shot at making dough, I'd say it turned out reasonably well. I was a little short on ingredients even though I went out of my way to buy Italian sausage, so I only had green peppers, onions, and had to make one with mozzarella and the other with provolone.

I went sauce-less because I thought I would have sauce on the side, but I actually haven't gotten around to that for some reason. The dough was pretty simple and turned out well, with a bit of sweetness showing through from the honey. I'd be interesting in making more diverse crusts. It all freezes quite well.

Supreme Pizza.

Mushrooms, green pepper, onions, black olives, Italian sausage. Thin crust was not a good container for all of this. I miss Chicago-style pizza.

Spinach and Artichoke Pizza.

It's surprising that I haven't made a white pizza yet, but then again, I haven't made a lot of pizzas. I used to eat a lot of pizza in high school and college. I guess I don't have as convenient access to pizza these days.

Alfredo sauce, sliced garlic, mushrooms, spinach, artichokes, mozz.

Pizza is awesome. I have a curious amount of yeast. I suppose I should try making my own dough sometime.

Salami Pizza.

I got the idea the other night when a classmate ordered a pie by phone rather than by a website or third-party website. Italian salami. Must be ordered through a live person.

Under the hood, short frenched onions, green pepper, and mushrooms. I was going to add olives, but I forgot about it until much later.

I have to say that fresh tomatoes on a pizza is one of the best toppings ever. Also, another random pizza that I've had that turns out to be really good is mushrooms and jalapeños.

And a swirl of Genoa salami. I was looking for a leaner salami, actually, but I didn't see one at the deli. But salami is far superior to pepperoni. It's bigger, thinner, less greasy, and crisps much, much better. All that trouble we used to go through to get pepperonis on top? Nothing compared to salami on top.

Mediterranean Pizza.

Here are some more crappy pictures.

I had bought these pizza crusts back in September, and they've been sitting at the bottom of my refrigerator where I keep forgetting I have them. Anyway, I finally got around to using one of them since I had a bunch of other random ingredients that I had bought without anything in particular in mind.

Over a bed of spinach: feta, shrimp, chopped up artichoke hearts. I was going to put some kalamata olives on top, but the ones I had weren't pitted. So they just came along on the side.

This was actually a reheating, and I think it was better the second time. When it first came out of the oven, parts of the bottom were a bit soggy. I had cooked it on aluminum foil instead of a slotted sheet or on the rack which was a mistake. I ate it up with some hummus (which seems to be missing something. I might try some cumin.), a yogurt dill sauce that I've acquired a taste for, a bit of chili sauce, and some olives. I've bene eating a lot of olives. I fucking love olives.

Shrimp Marinara Pizza.

This was more or less a disappointment. I blame it on the generic pizza dough. Dough, onions, black olives, shrimp, spaghetti sauce, mozzarella. The dough ruined it. You can't really tell but it didn't cook through. The first slice was only a little undercooked. I could deal with that. When I had the leftovers, I wondered why it was so flimsy. The entire underside of the last two slices were completely raw. Fuck.