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As usual, it's a Boboli pre-made crust, following normal baking directions (8-10 minutes, 450 degrees.)
Sauce: mix of the bottled Classico "Traditional Pizza Sauce" (14oz) with one small can of Cento tomato paste (6oz) for two Boboli crusts. Mix the two sauces in a bowl, then add 2-3 tablespoons of fresh crushed garlic, about 1.5 tsp of onion powder, 1 tsp of dried basil and 1/2 tsp of turmeric.
Spread olive oil on the two crusts, just slightly thicker than you think you need - maybe 1 or 1.5 tablespoons per crust. Spread on the sauce, thick. You want to basically use it up, and certainly to spread to near the edges of the crusts.
Chop half a yellow bell pepper, 5 slices of pre-fried bacon (mostly not crisp, still meaty) and a can of chunk pineapple (further diced, so each chunk turns into four chunks.) Mix all these together in a bowl.
Roughly chop about half a can of black olives for one pizza or a whole can for two (optional, we just did one pizza with them.) Keep them separate from the other mix.
Sprinkle the bacon/pepper/pineapple mixture evenly on both pizzas. Sprinkle the olives on the olive pizza(s).
Grate a pretty big chunk of mozzarella (to taste? we have a size we normally buy, about large fist-size) and sprinkle it on the two crusts. This is fairly cheesy, but not a serious "extra cheese" level of cheese on both crusts... yet.
Take about 6 oz of asiago and grate it evenly over top of both pizzas. This goes over the mozzarella, and out slightly farther toward the edges. The outside is also where the toppings tend to thin a bit, so the mostly sharp-cheese pizza has less competition from bacon and pineapple.
Bake at 450 degrees for 8-10 minutes. You'll know it's done when the cheese is clearly melted and has a bit of nice toasty brown on top of just the highest points of the slices.
[Edited to add: I usually bake it on a pizza stone, but today I didn't bother. No clue how that affected it, if at all. But man, it came out good today.]
Sauce: mix of the bottled Classico "Traditional Pizza Sauce" (14oz) with one small can of Cento tomato paste (6oz) for two Boboli crusts. Mix the two sauces in a bowl, then add 2-3 tablespoons of fresh crushed garlic, about 1.5 tsp of onion powder, 1 tsp of dried basil and 1/2 tsp of turmeric.
Spread olive oil on the two crusts, just slightly thicker than you think you need - maybe 1 or 1.5 tablespoons per crust. Spread on the sauce, thick. You want to basically use it up, and certainly to spread to near the edges of the crusts.
Chop half a yellow bell pepper, 5 slices of pre-fried bacon (mostly not crisp, still meaty) and a can of chunk pineapple (further diced, so each chunk turns into four chunks.) Mix all these together in a bowl.
Roughly chop about half a can of black olives for one pizza or a whole can for two (optional, we just did one pizza with them.) Keep them separate from the other mix.
Sprinkle the bacon/pepper/pineapple mixture evenly on both pizzas. Sprinkle the olives on the olive pizza(s).
Grate a pretty big chunk of mozzarella (to taste? we have a size we normally buy, about large fist-size) and sprinkle it on the two crusts. This is fairly cheesy, but not a serious "extra cheese" level of cheese on both crusts... yet.
Take about 6 oz of asiago and grate it evenly over top of both pizzas. This goes over the mozzarella, and out slightly farther toward the edges. The outside is also where the toppings tend to thin a bit, so the mostly sharp-cheese pizza has less competition from bacon and pineapple.
Bake at 450 degrees for 8-10 minutes. You'll know it's done when the cheese is clearly melted and has a bit of nice toasty brown on top of just the highest points of the slices.
[Edited to add: I usually bake it on a pizza stone, but today I didn't bother. No clue how that affected it, if at all. But man, it came out good today.]
