Fridge Pizza

Made fridge pizza tonight, with random leftovers from the weekend, and storebought dough (from TJ's) and both turned out well. Much better than frozen pizza, and much cheaper, technically just $1 for the dough, maybe another $2 for the mozzarella, and the rest of the stuff was leftovers.



The first one (pictured left) was butternut squash soup, bacon, roasted acorn squash, caramelized onions, gorgonzola and mozzarella. The soup worked well spread on the dough, as a tomato sauce substitute.

The second (right) was barbeque sauce, chopped up baby back ribs, corn, caramelized onions, and mozzarella.

The key to good pizza at home is, though you probably already know, is something big and heavy and heatable to cook the pizza on, and to preheat the oven for at least 30 minutes with aforementioned big heavy pizza stone/upside down cast iron skillet/thick-ass pan. I've also taken to poking the dough with a fork, brushing with olive oil and letting it rise in a warm place, as it brings out that yeasty flavor, even with my crappy commercial dough. One day I will make my own dough, but I really don't feel like it most of the time.