I made a different kind of pizza tonight, and I loved it.

I got organic pizza flour from the food-co-op – (Round House Cafe dough) –  it is thin and light. I think it’s my permanent choice of crust.

I rolled the dough until it was thin and round, and rubbed garlic paste on the crust, then the tomato sauce, then baked the crust in the oven for ten minutes until it was firm.

I  added uncured (no nitrate) pepperoni from Vermont, cut into thin slices and pre-baked until they were crisp. I added slices of sweet potato, also pre-baked, and sprinkled the pie with  crispy kale (cooked in the oven at 475 for three minutes) after it came out of the oven.

I spread tomato sauce on the bottom, and added seven or eight thin slices of mozzarella, then the pepperoni, then the potatoes (each one next to the other). I sprinkled some pine nuts on the top, added some spinach leaf slices,  some cut up oregano, then added a grizzle of olive oil and cooked it all for 10 minutes, also at 475.

This pepperoni was firm and dry, it didn’t take like the greasy store pepperoni, and it mixes well with the sweet potato. I loved the flavor, this is one of my favorites.

It takes some time and work to do so much pre-baking, but it really worked out in terms of flavor. This recipe is at the top of my list, next to the veggie pizza concoctions that Maria and I have been loving.

I cook a pizza every Thursday now, the day of Maria’s belly dancing class. I am really enjoying cooking.