Pizza Perfection

I love going to a great restaurant…. Inventive entrees, fancy cocktails, maybe some live music. But I also love an evening at home—an old movie on the tube, my main squeeze and the pup, a bottle of wine, and a homemade meal. No frills. Just great food and better conversation.  Annnnnd, cut to last weekend’s pizza extravaganza. Mamasita, was it delicious! Homemade crust and tomato sauce, mozzarella, prosciutto, lightly dressed arugula, rainbows, and sunshine. My friends, eat now, thank me later. Buon appetito!

Upclose with the Beautiful Pizza

Pizza Dough
(makes dough for 2 pizza crusts)

I used Bobby Flay’s recipe available HERE, but I used half bread flour and half all purpose flour.

(you’ll have extra)


4 tablespoons (½ stick) unsalted butter
1 white onion, finely chopped
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
¼ cup tomato paste
salt, black pepper, red pepper flakes to taste


Over medium heat, melt butter in a medium-sized Dutch oven. Add onion and sauté for about 5 minutes or until translucent. Add garlic and sauté for 1-2 more minutes. Add crushed tomatoes and tomato paste and bring to a boil. Reduce heat and simmer for about 10 minutes. Add salt, black pepper, and red pepper flakes to taste.

(makes 2 pizzas)


pizza dough (above)
olive oil
sauce (above)
about 5-6 cups mozzarella cheese
about 1 cup Parmesan cheese
thinly sliced prosciutto
2-3 cups arugula, lightly dressed with olive oil or a vinaigrette


Preheat oven to 400 degrees Fahrenheit. Using your fingers, gently press and flatten the balls of dough onto 2 12’-14’ round baking sheets. (I used the aluminum disposable variety.) Brush with olive oil and bake for about 10 minutes. Top each crust with sauce and cheese (the amounts are completely discretionary) and bake for another 10 minutes or until cheese is melted and starting to brown. Add prosciutto (again, the amount is completely up to you), and bake for about 3 more minutes. Remove from oven and let sit for about 10 minutes. Top each pizza with lightly dressed arugula, and enjoy!

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