When I make homemade pizza, I tend to make one large pizza, overload it with toppings, and it barely fits on my largest cutting board for scooting in and out of the oven, so last night I decided, instead, to make two smaller pizzas. I still overloaded both of them with toppings, but they each fit better on the cutting board, at least! :)
Red onion, mushroom, and garlic
Artichoke, kalamata olive, and sun-dried tomato
Both pizzas were made on a half-wholegrain crust (based on an Artisan Bread recipe,) topped with an artichoke marinara, fresh mozzarella and parmesan cheeses, and a chiffonade of fresh basil on top.
Dan is convinced I make the best pizza he's ever had -- that's pretty high praise, if you ask me!