http://theedgeokc.com/events/weezer-panic-at-the-disco/ We were ready to make pizza with J’s AMAZING Sour Dough Pizza Recipe (<—one day this will be a link to that recipe), and we had no pizza sauce. GASP. No fresh tomatoes. No BBQ sauce. No ketchup. No tomato paste. No canned pasta sauce. No teriyaki sauce. Just nothing.
click here What I didn’t realize until after we made this, was that this eats just like a fig and proscuitto pizza, because it has a sweet base and savory-sweet toppings. This is just so good.
Tip: Don’t skip over the goat cheese, as that really balanced out the sweet with its tangy creaminess. But some of the other ingredients you could trade out, but keep the toppings as sweet and savory as possible. I’d pass on fresh peppers and brocolli, but you could try pineapple, ham, or caramelized onions.
Pre-heat the oven to its maximum temp (500+ degrees) with a pizza steel placed in the center of the oven at least an hour before you plan to cook.
Liberally coat a sheet pan with no edges or a pizza peel with semolina flour, and using your hands or a roller, spread out the dough to your desired thickness.
Brush the olive oil onto the surface of the dough. This adds flavor, but also prevents any liquid from absorbing too much into the dough.
Spread the maple bacon onion jam as you would tomato sauce and then sprinkle corn, mushrooms, and sausage over the top. (TIP: If you are like me, and want to add as much topping as possible--try to hold back. The more toppings you put on the heavier the pizza is and it can make transferring it into the oven a lot more challenging.)
Place the fresh mozzarella slices around the pizza--keep them at least 2 inches from the edge, as it will melt a lot in the oven. Sprinkle goat cheese crumbles in between the mozzarella rounds.
Add salt and pepper and toss into the oven for 11 minutes, or until the bottom has nice crust.