To update my post on making your own pizza, as promised, I am uploading some images from making flatbread pizzas. I made three, and the images will show some ingredients, the cooking of those ingredients, putting sauce and ingredients on the pizza, and the finished products.
The pizzas are as follows:
1) Basil pesto with mozarella, asiago, fontina, provolone, parmigiano reggiano, shitake mushrooms, and tomatoes.
2) Dry bread (no sauce) with queso quesadilla, asadero, cheddar, monterey jack, mozarella, pepperoni, tomatoes, and basil.
3) Pepper and eggplant sauce with mozarella, asiago, fontina, provolone, parmesan, shitake mushrooms, and tomatoes.
The mushrooms and tomatoes were sauteed together in butter and extra virgin olive oil, along with some herbs and spices. Extra virgin olive oil was sprinkled over the third pizza, to add a bit of oil (the pesto has a lot of oil, and the pepperoni releases oils).
The pizzas were baked in an oven at 425 degrees for about five or six minutes each. The cooking time can vary depending on how crispy you like your cheese to get, but just remember that we are using cooked bread, so there is no wait time for the crust to cook.
And that's it! Add whatever you like. Use a variety of sauces, cheeses, and toppings to make new flavor combinations.