Artisan Pizza

So we've been continuing to keep the dough for artisan bread in our fridge at all times and are really enjoying a constant supply of fresh crusty bread whenever we want. I also have to report on another great cheese find at Costco. The Fancy Yancy's Smoked Gouda is less than $6 per pound, is super tasty, and goes great with the baguettes. Yum!

Besides baguettes, we also tried making pizza out of it and it turned out great. I am in love with this super versatile dough and am excited to experiment with the possibilities even more.

Ingredients:
- See dough recipe here

- Tomato sauce
- Tomato paste
- Oregano
- Mozerella cheese
- Toppings of your choice (we used grilled chicken breast and tomatoes for the pizza pictured above).
- Cornmeal or parchment paper.

Directions:
- Take about a pound of the dough, dust it in flour and roll it into a ball.
- Set the dough aside and let it rest for at least half an hour. An hour or even two would be fine also.
- Heat your oven and baking stone to 475 degrees.
- Stretch and toss the dough until it makes a nice circle about 12 inches in diameter. Place it on top of a generous amount of cornmeal or parchment paper.
- Mix some tomato paste and tomato sauce together until it reaches the consistency you like and spread it all over the pizza, minus the crust.
- Sprinkle oregano on the pizza.
- Place whatever toppings you like on top.
- Sprinkle on the cheese.
- Slide the pizza onto the baking stone and bake for about 15 minutes, or until the cheese is melted and bubbly.
- Cut into slices and enjoy!