I've used the same pizza dough recipe since I've started making homemade pizza. I got it from Mom, who got it from a book she was given at her retirement party (several years ago). It's not the best recipe out there, I'm sure, but it's good, and easy enough to make. Easier, if you have a stand mixer (I miss Mommy's Kitchen-Aid!), and I've had to modify the amount of yeast and raising time, since I think the yeast I get here in the UK is more powerful than the stuff Mom and I use in the States. But it's straightforward and flexible, and pretty forgiving. If anyone wants the recipe, I can send it on, or post it here, provided I can find all the citations. I can also add my minor changes.
Topping-wise, I've made some weird-ass pizzas in my time. One that looked freaky and sounded really strange, but was great, was a "breakfast" pizza. The sauce was a mix of sour cream, salsa, and ketchup, topped with seasoned tater-tots (already baked), pieces of bacon (already fried), and a couple of sunny-side up eggs. And cheese (mozzarella and cheddar, but jack/pepperjack would work too). The egg(s) should be fried while the rest of the pizza is in the oven, and laid over the top when it comes out. This pizza looks really odd, but it tasted really great. Or at least Mom, Dad, and I thought so. Adam is afraid of the concept, and I haven't bothered to look and see if I can buy tater-tots here. I suppose homemade potato wedges would work as well.
The pizzas we had on Saturday we had made variants of before. Actually, pretty much every time we make pizza (almost every week, but sometimes we skip a week) I make a BBQ pizza. It's dead easy: I don't have to make a pizza sauce, and instead just mix some of the ultra-cheap Morrison's brand BBQ sauce (which is surprisingly tasty) with a bit of cream...or sour cream, or milk, or ricotta--you know, something dairy to cut it--and spread that on the crust. Top it with some thin sliced onions (red, if I have one), some bell peppers if I have them (yellow, given a choice), some sliced mushrooms, and some nice fried bacon. Mozzarella, a bit of bleu cheese (mmm....), and if I bother, a bit of real parmesan (not that crap in a can, which has other uses) or a tasty aged hard gouda. I even had pineapple chunks on it Saturday--they were left over from something I made earlier in the week. I suppose you could leave them off, but people who don't like fruit on their pizza can bite me. You know who you are...
Adam made the other pizza, as is usual in our house. The recipe makes two 9 inch crusts (or the square equivalent...I can't seem to stretch them in a decent circle, so squarish it is), so I top one, and Adam gets the other. Last week he went a little...uh, ape shit, on the pizza, but he perfected the recipe this week. A quasi-curry pizza, he mixed some mango chutney with some crunch peanut butter (he hates peanut butter, by the way) and some of Morrison's pre-mixed Thai Curry powder (they mix curry, coconut milk powder, garlic, coriander, and so forth so you don't have to) for the sauce, and somehow made it so creamy and light and delicious. On top of that delicious sauce, he put onions, mushrooms, yellow bell pepper (needed some red for colour as well), pineapple, and mozzarella cheese. It was delicious.
Oh, and we topped both pizzas with a bit of fresh cilantro when they came out of the onion.
So this wasn't really a review, I suppose. Oh well. Perhaps next week I'll review the "Real Men of Genius" series of commercials. I'm slowly working on restoring them to my iTunes library (I lost probably 70 of them).