Better Than DiGiorno's...but maybe not Totino's Party Pizza :)

I have forever liked pizza.  Back in the day, I would often be found feasting on Bagel Bites, Pizza Rolls, Hot Pockets...ok, so I guess I still do that.  But pizza ranks high among my favorite foods.  Edwin and I are always looking for good pizza places.  Austin does have a few.  Eastside Pies and Mandola's are probably our top picks, but if you know of any thin-crust pizza stops, let us know!

After college, I became slightly obsessed with making my own pizza.  It was largely because of a Trader Joe's store that opened not too far from where I lived in St. Louis.  Trader Joe's has the best pizza dough; it has herbs already pressed into it, and it's super cheap.  I also enjoyed making pizzas because it always gave me an opportunity to clean out my fridge.  It's so satisfying to use up that quarter of an onion or the last few leaves of spinach left in the bag.  

So last week as I was attempting to clean out the fridge, I decided that making a pizza would expedite that process.  Also, Edwin had brought home a large tub of fajita chicken & steak from his office.  Woo-hoo for Pappasito's leftovers!  I used regular pre-made pizza dough (kind of like Boboli) but got the thin-crust kind.  Then I topped it with red sauce, cheese, and the fajita meat (1/2 and 1/2).  After baking it on my pampered chef pizza stone (thanks, Olivia!) for a few minutes, I took it out and topped it with mushrooms, spinach, and a sprinkle more of cheese.  Then I stuck it back in for a few minutes.  Usually I dump all the toppings on at once before baking, but I think waiting to put the wet toppings on near the end in combination with the thin-crust dough, helped with preventing sogginess that might have otherwise arose.


We both thought the pizza was great
  ...especially paired with a glass of Target's white box wine!