The best pizza ever... in my humble opinion.

I've been trying out different recipes with my bread machine and finally tried pizza dough the other day. Here's the recipe from The Bread Machine Cookbook by Donna German (1991)
(This is supposed to make a 14-16 inch pizza depending on how thin you roll it.)

1 c water
1.5 T olive oil
1/2 tsp salt
1.5 c all-purpose flour
1.5 c whole wheat flour
1.5 tsp yeast

Run the dough cycle then roll dough into desired shape (I was trying for a circle). You can brush the dough with olive oil at this point, though I didn't do that. If you want a thicker crust you can cover and let it rise again 30 minutes or so. I've found the crust is fairly thick without letting it rise again. Top with sauce, cheese, and toppings, and bake at 500 for 10 minutes. (Notice I baked it on two cookie sheets. I really need to invest in a pizza pan if we're going to make a habit of this.)

For the pizza sauce I borrowed from several recipes and came up with my own. (In other words, I didn't have all the ingredients for any of the recipes I found:).

16 oz tomato sauce
2 T tomato paste
1 tsp brown sugar
1 tsp Italian seasoning
1/2 tsp oregano
dash of garlic salt

Maybe my girls got a little carried away with the mozarella cheese. Not exactly a low-fat pizza, though I did skip the brushing of olive oil:). The sausage and Canadian bacon didn't help the calorie count either, but definitely added to the taste!

Add a homemade strawberry banana yogurt smoothie and you've got a delicious and nutritious lunch.

Don't you think things taste better when we make them from scratch? I can't wait til I can use Big D's homegrown tomatoes for the sauce!