I was inspired by that one poster's "pizza" to try this

I was inspired by that one poster's "pizza" to try this

Other urls found in this thread:

allrecipes.com/recipe/46595/amazing-whole-wheat-pizza-crust/
twitter.com/NSFWRedditVideo

don't know how this is going to turn out

and veeola
the sauce is on top so I guess it's go'za style.

i could guess

Meh would eat

I'm not picky though

looks gay
fucked it up

it's not bad. probably the best I can do without an oven. the chips are a little too salty.

flour tortillas dummy

Guess I will repost my pizza here:

Have a pizza in the oven. Will attempt to detail my process of making it.

Started with this whole wheat dough recipe that I made in my food processor:

allrecipes.com/recipe/46595/amazing-whole-wheat-pizza-crust/

I roasted some garlic at 350 in the oven for 1 hour that I will add to it when it gets out of the oven. I live alone so I can eat all the garlic I want.

I usually stuff it in foil and add salt and olive oil.

I then made a tomato sauce of 2 cans of 28 oz whole tomatoes that I pureed in the food processor.

I started with an onion, diced, sautéed with 2 stars of celery, when light brown I added about 1/4 cup of red wine. Salt, maybe 2 tsp dried oregano, 2 small bay leaves (cheap ones are small!), pepper.

I added maybe 2 tsp of honey and the tomatoes and let it simmer on medium for about 30 minutes until it was thickened.

I separately made pesto from frozen Basil (Serious Eats says freezing it give you a better result) in the food processor. Added about 3 tbsp of pine nuts, the recipes I looked at seems very meek in the amount of pine nuts and garlic I hope it won't be overwhelming, but I was almost out of good parmesan so I wanted more of other ingredients. I used 4oz of basil and probably 1 tsp of salt. Processed the basil, added salt and pine nuts which I toasted in a skillet for 5 minutes on medium in some olive oil, about an ounce of parmesan and blended till smooth.

I chopped up some hen of the woods mushrooms and sautéed those on medium heat until light brown.

I let the dough rise for about 2 hours then put it in a half sheet pan that was oiled with olive oil and let it rise for 30 minutes more.

I then par-baked my crust at 550 for 7 minutes.

Took it out, topped it with pesto, then tomato sauce, then mushrooms, then about 3/4 pound of Merguez sausage I had lying around.

Then topped it with mozzarella (packed in water, fresh), Monocacy Ash goat's cheese, and sprinkled some goat's cheddar on top. I then put the whole thing in a full sheet pan lined with foil to catch leaks and I baked it at 550 a little under 20 minutes.