Pizza

regional : United States
recipe taken from: The Joy of Cooking

This is honestly some of the best pizza that could ever be had. It has a thick, fluffy crust, but it's not so much crust that it's hard to take a bite, or that it overwhelms the other flavors. For the sauce, we drained the watery excess from some marina sauce and when we ran out of that, mixed in some tomato bruschetta. Then we added some broccili that had been left over from the night before, two small, sliced mushrooms we bought that afternoon and the most delicious pepperoni that we got from Whole Foods- asking the deli man for just enough pepperoni for a pizza.

This recipe was also incredibly easy to prepare. We allowed the dough to rise in a covered bowl, outside in the summer heat while we were out for the afternoon. Then we came home and prepared the pizza in less then 20 minutes, and waited another 25 minutes for it to cook.