This pizza will be called the Longhorn Pizza because even though our beloved Horns (and Cubs and Red Sox) lost in the College World Series opening day, D and I still won. In a BIG, grandslam kind of way. This pizza was awesome. It had a perfect crust, had excellent flavor and was just completely satisfying. All for a whooping price of $4.33, which represents the cost of the dough that I purchased from Rounders. Short background, D and I both were craving pizza and cannot spend money because we are savings for our upcoming trip to the Yucatan. We had been game-watching with wonderful friends at a bar downtown and they had a pizza menu – I tried it and it was not good. Mediocre at best, but the damage was done….I wanted some pizza! I needed to use up some stuff at home – mainly two tomatoes. I also had a small sprinkling of other items that had been previously purchased and needed to be used. So….stopped by Rounders on the way home and got to prepping. End result…AMAZINGNESS!!!! This was hands down the best pizza that I have made, ever (and I like my pizzas that I have made before). Let’s just go ahead and add pizza to the growing list of things I cannot eat out anymore. Shucks but my belly sure was happy. I served this with Garlic Knots that were made from the leftover dough (since there is enough for at least two ten inch pizzas)!

Favorite Pizza Dough
1/2 cup Basil Pesto
Salt and Fresh Ground Black Pepper
One Shallot, thinly sliced
Six Cloves Garlic, minced
2.5 tablespoons of Crushed Red Pepper
3/4 cup of Monterrey Jack, shredded
3/4s cup of Mozzarella, shredded
One half chicken breast, previously cooked with a salt, pepper, thyme, and cayenne crust – sliced roughly
Handful of baby spinach (I had every intention of using this, but forgot to add it – feel free to keep or omit)
8-10 fresh basil leaves, chiffonade
2 beefsteak tomatoes, sliced into quarter-inch pieces and seeded

Roll dough on a flat surface to desired thickness (I prefer thin crust so I roll mine somewhat thin). Place dough on an aerated pizza baking tray (I have found that my aluminum pizza tray with holes in the bottom makes the best crust, crunchy on the outside and chewy inside, but feel free to use your traditional stone or a cookie sheet if that is what you prefer). Spread the Pesto in a circular motion around the dough. Salt, pepper, and sprinkle dough with crushed red pepper. Sprinkle the sauce with garlic and shallots, followed by spinach if you are using this ingredient. Then top with cheese, followed by the chicken. Place tomatoes on the dough until entire surface is almost covered. Salt and pepper (and crushed red pepper) to taste and place in a 400 degree oven. Bake until the Crust is golden brown and the cheese is melted and the tomatoes are good and roasted. Upon removal from the oven, add the basil leaves and serve immediately.