It's pizza night, people!

I don't know about you, but without excessive hours of the Bachelor on Monday night, I'm a little lost.  What to do with those now free hours?  Read?  Write my last grad school papers?  Pinterest {most likely}?  I know one thing for sure, I need to be eating some homemade pizza.


So homemade pizza is slightly more difficult than picking up the phone and calling Papa John's, but seriously, SO.WORTH.IT.  I probably make homemade pizza once a week, and every time its different.  Sometimes I go old school with pepperoni and cheese {that would be this recipe}, but sometimes I go crazy with brussels and bacon {I'll ease you into that one}.  And it's taken me about 20 times to get my technique just right.


I like to stretch out the dough, let it bake for just a few minutes {3-4}, then layer toppings and cheese.  It's pretty fantastic, if I do say so myself.

How 'bout you give it a shot and let me know if you were sad the Papa wasn't there?

Homemade Pepperoni Pizza
Serves 2 very hungry people with a few leftovers

2 cups cheese (I mix in just a little cheddar with my mozzarella)
1 ball of dough (I buy wheat dough from TJ's-cheater cheater, I know)
About 9 oz pizza (or marinara sauce)
1 small white onion
6 oz pepperoni slices
1/3 cup cherry tomatoes, quartered
1 teaspoon dried basil

Preheat the oven to 375 and heat a skillet over medium-low heat.  Slice the onion into short slices, and slowly caramelize it in a bit of canola oil in the skillet (this will take about 15-20 minutes to lightly caramelize).  Meanwhile, start stretching the pizza dough to fit onto a large non stick cookie sheet.  Wheat especially will take a few minutes of work to get it all evenly distributed.  Once it is stretched, bake it for 3 minutes in the oven.  Then when the onions are finished layer the toppings on the warm dough: sauce, half the pepperonis, the onions, basil, mozzarella, more pepperonis, and some cheddar.  Bake for 15 minutes and enjoy!


Ugg, I'm hungry all over again.