~1/4 recipe of the Artisan Bread base recipe
~1/2 cup of mayonnaise
3 to 4 cloves garlic
1 to 1 1/2 TBSP Hidden Valley Ranch Dressing Mix (I buy this in the bulk container)
~1 to 1 1/2 lbs of meat(s) of choice
Shredded cheese (tailor this to match the meat/veggies, but Mozzarella always works in a pinch)
pre-step 1: About an hour or up to several hours before hand, mix the mayonnaise with the Ranch Dressing Mix and the minced garlic (shove it through a press). Cover and let the flavors meld.
1. Roll out the dough into a round shape (or whatever shape your flat baking pan is). I use 15" AND 13" pizza stones by Pampered Chef. It's what I have! Put a little cornmeal on the stone to help prevent sticking (if your stone isn't well seasoned yet).
2. Put the crust in a 350 degree oven for about 10 minutes. This basically starts the cooking process, and makes sure that you don't have a soggy crust.
3. Meanwhile, prepare your toppings. I have used cooked chicken breast, homemade italian meatballs (tiny), bell peppers of all colors, broccoli, onion, olives...you name it.
4. Get the crust out of the oven. Spread the mayo mix on the crust, top with the meat, then the veggies. Cover with cheese. Put it all back in the oven at 350 degrees for about 10 minutes or until the chesse is melty and starting to brown a bit.
5. Remove from oven, slice it up, and prepare to welcome the adoring accolades of your family. Really. They will RAVE about this to everyone. I know. I've been there.
VariationsWhat...I didn't give you enough leeway?
Chocolate pizza: Use a chocolate sauce as the "base" sauce, add in flavorings, top with fruit and coconut. It's done when the coconut is starting to get toasty goldeny brown.
Sauces: We use the garlic Mayo sauce because tomato sauce hurts our stomachs. Regular Ranch dressing works in a pinch. But go a head and doctor up some tomato sauce with Italian seasoning and Rosemary for a more traditional Pizza sauce.
Enjoy your Pizza!