Sauceless Supreme Pizza
your choice of pizza crust
1 tablespoon olive oil
3 Campari tomatoes, sliced (but any tomato would do, you just wouldn't need three)
1/4 cup roasted red peppers, torn or chopped into smaller pieces
a couple hand fulls of mozzarella cheese, shredded
2 slices bacon (we used Applewood smoked), baked & crumbled
1 slice Prosciutto, sliced
1 jalapeno, sliced
1/4 large red onion, sliced
6-8 whole mushrooms, sliced
2 slices Provolone cheese, torn into squares
a very small amount of Pecorino Romano, grated
fresh rosemary
fresh basil
fresh oregano
We decided to make pizza before assessing our ingredient situation. We pre-baked our semi-homemade crust, prepared all of our ingredients and got ready to build the pizza. We intended to use marinara sauce as our base, but realized that we did not have any. Eric came to the rescue with an (I think brilliant) idea. He suggested we,
brush crust with one tablespoon olive oil
place sliced tomatoes on crust
place roasted red peppers on crust
We ended up going this route by accident, but I think it was the secret to making an incredibly delicious homemade Sauceless Supreme Pizza.
Cover the roasted red peppers and sliced tomatoes by sprinkling shredded mozzarella cheese on top.
Evenly distribute crumbled bacon and sliced Prosciutto over cheese.
Pile on sliced jalapenos and onions.
Load on the sliced mushrooms.
Cover with squares of Provolone cheese and grate Pecorino Romano on top.
Bake pie in oven at 350 degrees until toppings look cooked and cheese has melted. If you turn on the broiler to get the Provolone cheese brown and bubbly, the crust will look like this...oops!
That being said, if you don't love your crust extra crispy (like we do), proceed with caution. Remove pizza from oven and top with fresh rosemary, basil, and oregano.
Slice and enjoy, preferably with a cold beer.
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