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Pizza is just too perfect
Liberty Foodie
thin pizza

Pizza! It’s the perfect thing for breakfast, lunch or dinner. A perfect blend of protein and carbs all in an no-plate-needed, grab-and-go package.

Well, that’s my take on pizza, and I am sticking to it.

Seriously, who doesn’t love a slice of pizza, loaded with molten cheese and all the delectable toppings you desire?

Bring it!

During my younger years, I stuck to my all-time favorite — pepperoni. Of course, adding bacon, ham and sausage for the ultimate meat-lovers pie soon followed.

That was soon followed by blending my craving of Mexican food to all things pizza and serving up the nacho-pizza supreme or the taco-delight thin crust.

What? You never heard of those? Too bad, they are delish.

That is the wondrous thing about pizza. There are no limits, especially if you are willing to make your own.

Wait? Can’t I just pick up the phone and order one?

Of course, and local pizzerias offer an array of topping choices and delivery options.

Papa Murphy’s doesn’t deliver, but you can create your own pizza with their “take and bake” concept. It also has a signature selection menu loaded with the classic favorites and their gourmet delites for more exotic choices. My favorite is the herb chicken Mediterranean.

When I crave a New York-style pizza, That’s Italian, has a classic primavera white cheese pizza loaded with fresh mozzarella, spinach, tomatoes and ricotta cheese. They also have the Godfather topped with pesto, mozzarella, ricotta, provolone and cheddar cheese topped with prosciutto ham.


Pizza Hut has a create-your-own as well, and a pretty decent bacon spinach Alfredo pizza. Papa John’s and Dominos offer a variety quickly delivered to your door.

But making your own is still the best. And with ready-to-use pizza crusts, it makes the process that much easier.

Yeah, there are times when I make fresh pizza dough from scratch, but ready-to-use are just as good in a pinch.

My favorite homemade pizza involves pita bread, olive oil and roasted garlic hummus, roasted chicken, feta and goat cheese and spinach.

Intrigued? Then read on.

Preheat oven to 400 degrees. Put the pita bread on a baking sheet. Spread a healthy layer of hummus across the top of the pita, stopping before the edge. Slice some roasted chicken into bite-sized chunks and sprinkle on top. Add spinach and sprinkle the cheese on top. Lightly drizzle the pizza with olive oil and place into oven for 10-15 minutes (it depends on the oven and how you like crust).

Remove from the oven, lightly sprinkle with black pepper and a little more olive oil, and DEVOUR!

And I mean the whole thing. It is a pizza made for one.

Sometimes, I also add some sliced Kalamata olives.

For my ultimate taco pizza, I like to use Vicolo’s organic corn meal crust. Take that, ground beef, taco seasoning mix, cheddar cheese, sour cream, sliced onions and shredded lettuce, and you are good to go. Preheat the oven to 425 degrees.

Cook the meat and add the taco-seasoning and prep according to the directions. Top the Vicolo crusts (two 8-inch crusts come in a pack) with the beef, thinly cut onions (I like purple onions) and cheddar cheese. Bake for roughly 15-20 minutes.

Once out of the oven, I top the pizza with shredded lettuce and dollops of sour cream. Sometimes, I even drizzle the pizza with spicy salsa or tomatillo sauce.

It’s so yummy and perfect to share with a Mexican foodie pizza loving friend — along with Corona beer, of course.

And everyone knows pizza makes the best leftover. Better still when made by your own two hands.

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